NUTRITION

SERVINGS

INGREDIENTS

6 oz Prawns

1 oz Dry whole wheat linguine

0.5 cup Shelled edamame

1 tsp Olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

1 tbsp Lemon juice

1 tsp Lemon zest

2 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente.

• 2

  During the final 2 minutes of the pasta's cooking time, add the frozen shelled edamame to the boiling water.

• 3

  Drain the pasta and edamame, reserving 2 tablespoons of the starchy cooking water for the sauce.

• 4

  Heat the olive oil in a large non-stick skillet over medium-high heat.

• 5

  Pat the prawns dry with a paper towel and season them with sea salt and black pepper.

• 6

  Add the prawns to the skillet and sauté for 2 minutes until they begin to turn pink.

• 7

  Stir in the minced garlic and red pepper flakes, cooking for an additional 1 minute until the garlic is fragrant and prawns are opaque.

• 8

  Add the cooked linguine, edamame, lemon juice, lemon zest, and the reserved pasta water to the skillet.

• 9

  Toss all ingredients together for 1 minute to ensure the noodles are evenly coated and the flavors are well combined.

• 10

  Garnish with freshly chopped parsley and serve immediately while hot.