Lemon and Prawn Fettucineby Elissa Jewell on March 1, 2020
This recipe is ridiculously versatile.
If you’re on poverty macros or a super low carb diet, exchange the pasta for konjac or zucchini noodles or cauliflower rice.
If you’d prefer not to eat pasta but still need carbs, try making sweet potato noodles or alternatively, serve this on top of cooked rice or use as the base for a paella.
This will take about 15 minutes from start to finish.
500g raw, peeled prawns
1 large brown onion, finely diced
4 cups chopped spinach
1 tablespoon of olive oil
Garlic to taste
4 wedges preserved lemon, diced
1 tablespoon each of smoked paprika and dried oregano
Freshly cracked black pepper
1 cup passata
Start cooking the pasta, then place the oil, garlic and onion in a hot pan and cook until soft.
Add the passata and smoked paprika and cook on a medium heat until the passata begins to thicken.
Add the prawns, oregano and lemon and stir until the prawns are cooked. Serve mixed through pasta and with shaved parmesan if desired.
Nutritional info per serve:
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