This is such a quickly assembled pasta dish, perfect for when time is short. The leftover linguine can be frozen for another time.
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Bring a large saucepan of lightly salted water to the boil, ready to cook the linguine. Pat the prawns dry between several sheets of kitchen paper, then transfer to a food processor. Blend briefly until chopped into small pieces.
Lightly toast the fennel seeds in a dry frying pan, then turn out onto a plate. Add 1 tsp oil to the pan and fry the prawns for 1-2 minutes, stirring until pink and opaque and cooked through. Stir in the garlic, chilli, lime zest, fennel seeds and ½ the parsley. Season and remove from the heat.
Cook the linguine for 3 minutes, until just tender. Drain well and tip into the frying pan. Reheat briefly, turning the ingredients to combine. Transfer to plates, scatter with the remaining parsley and drizzle with the lime juice and remaining oil. Serve with the sweet salad and lime wedges.
Our Essential citrus fruit comes ‘waxed’ – this edible coating is used to help the fruit maintain its freshness for longer. When zesting, scrub it under warm running water, then dry thoroughly, before use. We also sell unwaxed fruits.
Typical values per serving when made using specific products in recipe
Energy | 1,787kJ/ 424kcals |
|---|---|
Fat | 11g |
Saturated Fat | 1.8g |
Carbohydrates | 42g |
Sugars | 3.1g |
Fibre | 4.1g |
Protein | 36g |
Salt | 0.5g |
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