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Ingredients
- olive oil
- shallots 2, diced
- ginger 1cm piece, peeled and grated
- garlic 1 clove, crushed
- chilli flakes a large pinch
- chopped tomatoes 400g tin
- linguine 150g
- flat-leaf parsley ½ bunch, chopped
- raw peeled prawns 150g
- rocket salad to serve
Method
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Step 1
Heat 1 tsp oil in a large frying pan, add the shallots and fry for 2 minutes before adding the ginger, garlic and chilli flakes.
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Step 2
Fry for another 2 minutes. Add the chopped tomatoes and simmer for 20 minutes until saucy.
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Step 3
Cook the linguine in boiling salted water until just tender, then drain.
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Step 4
Stir the parsley and the prawns into the tomato base, season well and cook until the prawns turn pink.
-
Step 5
Add the cooked linguine, toss and serve.
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Nutritional Information
- Kcals 326
- Fat 4.1g
- Saturates 0.3g
- Carbs 46.6g
- Fibre 2.8g
- Protein 24.1g
- Salt 0.6g