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🍤 🍝 Prawn linguine meal prep 🍤 🍝
✏️ Ingredients
100g white onion
350g prawns
125g semi dried tomato strips
45g basil pesto
1-2 tsp chilli flakes
1 tsp chilli powder
1 tsp garlic powder
4 cloves garlic
20g spinach leaves
100g red capsicum
250g linguine (uncooked weight)
150g light cream cheese
Reserved pasta water
👩🍳 Method
1. Defrost prawns under cold running water (if using frozen prawns). Remove tails if needed.
2. Cook pasta in accordance with packet directions. Reserve some pasta water before draining.
3. In a large pan over medium to high heat, sauté the onions and capsicum with tsp of chilli powder and 1 tsp garlic granules until they become softened.
4. �In a separate pan over medium heat, spray olive oil and briefly cook the chili flakes and garlic for 30 seconds. Then, add the prawns and cook until they turn pink. If using already cooked prawns just add to pan and stir for 30 seconds.
5. ��Add sundried tomatoes into the pan with the prawns and mix well.
6. Add onion and capsicum to pan with prawns to combine ingredients.
7. Add cream cheese and pesto to the pan, stirring until everything is thoroughly combined.
8. ��Pour one ladle of pasta water to the mixture to loosen the sauce.. Allow the sauce to gently boil, then reduce the heat.
9. ���Add the spinach to the pan and mix until it wilts.
10. ��Once the pasta is cooked, drain it and add it to the pan, mixing everything together.
Approx macros per serving - (serves 5)
Calories: 360
Protein: 23.4g
Carbohydrates: 44.8
Fat: 9.5g
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