Prawns with Asparagus & Linguine
100g raw tiger prawns, peeled and deveined
200g asparagus, cut into bite sized pieces
2-3 garlic cloves, sliced
4-5 spring onions, sliced
10g butter
1 teaspoon Marigold Swiss Vegetable Bouillon Powder
50g (dry weight) linguine
juice of 1/4 lemon
small handful flat leaf parsley, chopped
salt & pepper to taste
Bring a pot of salted water to the boil. Add the linguine and cook about 10 minutes (or according to package directions).
While the pasta is cooking, melt the butter in a skillet and add the asparagus & garlic. Saute over low heat until it turns bright green and is half cooked (about 5 minutes). Then add the prawns and saute another few minutes until they are pink & cooked.
By now, the pasta should be done, so add about 2 tablespoons of the pasta cooking water to the skillet containing the asparagus & prawns along with the bouillon powder and the spring onions.
Add the pasta and toss everything together. Finish the dish off with a squeeze of fresh lemon, a bit of flat leaf parsley and loads of black pepper (or to taste).
Calories (kcal) 403.7
Protein (g) 30.6
Carbohydrate (g) 44.2
Fat (g) 11.9
Fibre (g) 4.7
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