Garlic butter prawns
Ready in around 20 mins
- Energy: 2318kj (555Kcal)
- Protein: 31g
- Carbohydrate: 59g
- Fat: 19g
- Contains: Egg, Crustacea, Milk, Sulphites
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BEFORE COOKING:
Bring a pot of salted water up to the boil over a high heat.
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1. TO PREPARE THE VEGETABLES:
Trim the ends off the green beans then cut in half. Cut the cherry tomatoes in half. Remove the Italian parsley leaves from their stalks, roughly chop and set aside.
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2. TO COOK THE TAGLIATELLE:
Open the pack of GF tagliatelle and gently loosen the strands with your fingers before placing into the boiling water. Cook for 1 min then add the green beans and cook for a further 2 mins. Reserve half a cup of cooking water, drain the tagliatelle and beans into a colander then return to the pot. Add the roasted tomato sauce, cooking water, cherry tomatoes and cook for 1 min. Add the chopped Italian parsley, season with salt and pepper and toss to combine.
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3. TO COOK THE GARLIC BUTTER PRAWNS:
Remove the prawns from their packaging, pat dry with paper towel and season with salt. Place a non-stick frying pan over a high heat with a drizzle of oil. Once hot add the prawns and cook for 1 min on each side to get some colour then remove from the pan. Place the pan back over a medium-low heat. Add the garlic butter and heat until melted. Add the prawns back to the pan and toss to coat for 30-60 secs.
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TO SERVE:
Divide the roasted tomato and bean tagliatelle between pasta bowls. Top with garlic butter prawns and a sprinkle of rocket leaves. If you fancy finish with a generous crack of black pepper.
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- 2 packs of prawns
- 1 pack of GF tagiatelle
- 1 pot of roasted tomato sauce
- 1 pot of garlic butter
- 1 bag of rocket
- 1 bag of green beans
- 1 pack of cherry tomatoes
- 1 pack of Italian parsley
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