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Ingredients
1/2 x 500g pack fresh Essential Linguine
250g pack frozen Essential Raw King Prawns, defrosted
1 tsp fennel seeds, to taste
1 tbsp Essential Olive Oil
2 clove/s garlic, finely chopped
1 red chilli, finely chopped
1 Essential Lime, finely grated zest, plus juice of 1/2 and ½ in wedges
1/2 x 25g pack chopped flat leaf parsley, finely chopped
Essential Sweet Salad, to serve
Method
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.
Cook’s tip
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.
Nutritional
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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