Chilli prawn linguine

• 份量: 6 servings
• 總時間: 35 minutes

食材

280g linguine pasta

200g sugar snap peas trimmed

2 tbsp olive oil

2 large garlic cloves finely chopped

1 large red chilli deseeded and finely chopped

24 Aldi Specially Selected XL Ecuadorian Prawns peeled

12 cherry tomatoes halved

a handful of fresh basil leaves

mixed salad leaves and crusty white bread, to serve

2 tbsp virtually fat-free fromage frais

grated zest and juice of 2 limes

2 tsp golden caster sugar

步驟

To make the dressing, mix 2 tbsp virtually fat-free fromage frais, the grated zest and juice of 2 limes and 2 tsp golden caster sugar in a small bowl and season with salt and pepper. Set aside.

Cook 280g linguine pasta according to the packet instructions. Add 200g trimmed sugar snap peas for the last minute or so of cooking time.

Meanwhile, heat 2 tbsp olive oil in a wok or big frying pan, toss in 2 finely chopped large garlic cloves and 1 deseeded and finely chopped large red chilli and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown.

Tip in 24 peeled Aldi Specially Selected XL Ecuadorian Prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.

Add 12 halved cherry tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften.

Drain the linguine pasta and sugar snap peas well, then toss into the prawn mixture.

Tear in a handful of basil leaves, stir, and season with salt and pepper.

Serve with mixed salad leaves drizzled with the lime dressing, and warm crusty white bread.

營養

• 卡路里: 237
• 總脂肪: 5 g
• 飽和脂肪: 1 g
• 鈉: 0.6 mg
• 總碳水化合物: 32 g
• 膳食纖維: 3 g
• 總糖: 5 g
• 蛋白質: 14 g