Gremolata prawn pasta
Serves 2 Prep 10 mins Cook 10 mins £ 2.60 a portion 625 kcals, 30g fat, 5g sat. fat, 3g sugar 175g tagliatelle 1 large garlic clove zest 1 lemon and juice ½ small bunch parsley large handful rocket 50ml extra virgin olive oil, plus a splash
for frying knob of butter 200g peeled raw prawns good pinch chilli flakes
Cook the pasta in a large pan of salted boiling water following pack instructions until al dente.
Meanwhile, make the gremolata. In a food processor (or by hand), finely chop the garlic with the zest, parsley (include the stalks) and rocket. Season generously, add the oil and lemon juice, and mix to make a juicy paste. Set aside.
Melt the knob of butter with a small splash of oil in a frying pan, add the prawns and fry quickly on each side. Add the chilli flakes and cook for 1 min or so more until the prawns are cooked. Drain the pasta and return to the pan. Add the gremolata and the chilli prawns, toss well to coat and check the seasoning. Divide between 2 warmed bowls and serve.
Tip Buy frozen prawns KH [QW ECP ƂPF VJGO VJG[ TG OWEJ EJGCRGT CPF C WUGHWN CFFKVKQP VQ VJG HTGG\GT