CREAMY PAPRIKA PRAWNS

Frozen cooked or raw prawns are quick and easy options in this dish, flavoured with chilli and garlic.

Serves 2 Per serving: 4.6g net carbs 4.3g fibre 18g protein

25.7g fat

354kcal

170-200g (6-7oz) konjac noodles (drained weight), from supermarkets

2tbsp extra-virgin olive oil or butter

1 onion, finely sliced into half-moons

½ a red pepper, finely sliced 1 garlic clove, chopped or crushed

150g (5½oz) frozen or defrosted cooked or raw prawns

1tsp smoked paprika

A pinch of chilli flakes or finely chopped hot chilli

4tbsp dry white wine

3tbsp double cream

A handful of flat-leaf parsley, roughly chopped (optional) ½ a lemon, cut into wedges, to serve

Rinse the noodles under cold water until cool to the touch, drain in a sieve over a bowl and set aside.

Heat the oil in a large frying pan over a high heat and when hot add the onion, pepper and garlic. Cook for 5 minutes, stirring frequently, then add the prawns, paprika and chilli. Keep stirring and allow the cooked prawns to heat through or the raw prawns to turn pink.

Pour in the wine and cook for a couple of minutes to allow the sauce to reduce. Add the cream and stir through. Tip the noodles into the pan and stir to coat them. Cook for a couple of minutes to reduce the sauce. Use tongs to divide between 2 bowls and scatter with the parsley, if using. Serve with the lemon wedges.