Name: Creamy garlic prawns with pasta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz raw shrimp, peeled and deveined; 2 oz whole wheat linguine; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 1/4 cup reduced-sodium chicken broth; 1 tbsp heavy cream; 2 1/2 tsp grated parmesan cheese; 1 oz fresh baby spinach; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice; 1 1/2 tsp fresh parsley, chopped; 6 1/3 cups water

Instructions

Prep 20 min · Cook 10 min

Fill a large pot with the water and a pinch of the salt. Bring to a boil over high heat. Add the linguine and cook for 9 to 10 minutes until tender. Before draining, carefully scoop out a quarter cup of the starchy pasta water and set it aside. Drain the pasta in a colander.
While the pasta boils, pat the prawns dry and season with a quarter of the pepper and a quarter of the salt. Heat the olive oil in a skillet over medium-high heat. Add the prawns in a single layer and cook for 2 minutes, flip, and cook for 1 minute more until pink and opaque. Remove the prawns to a plate. Done when opaque in the center, 145°F.
Lower the skillet heat to medium. Add the garlic and cook for 1 minute until fragrant. Pour in the chicken broth and heavy cream, scraping the bottom of the pan to release any browned bits. Simmer for 3 to 4 minutes until the liquid has reduced by about half.
Stir the parmesan, baby spinach, and lemon juice into the skillet. Once the spinach wilts, return the prawns and the cooked pasta to the pan. Toss to coat, adding the reserved pasta water 1 tablespoon at a time until the sauce is glossy and clings to the noodles. Season with the remaining salt and pepper.
Transfer the creamy pasta and prawns to a warm bowl. Scatter the chopped parsley over the top and serve immediately.

Nutrition

Ingredients

Instructions

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