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Ingredients
3 tbsp olive oil
50g Cooks' Ingredients Breadcrumbs
6 cloves garlic, finely chopped
2 x 180g packs Essential Raw King Prawns
1½ tbsp Belazu Smoked Chilli Harissa
300g dried linguine
300g fine green beans
260g Essential spinach
½ lemon, juice
Method
Heat 1 tbsp oil in a wide-based pan over a low heat, then add the breadcrumbs and ¼ tsp chopped garlic. Cook, stirring for 3-4 minutes until golden brown all over, then tip into a bowl and set aside.
Put the remaining 2 tbsp oil in the same pan over a medium heat and , once hot, add the remaining chopped garlic. Cook for 1 minute, until softened. Add the prawns and harissa. Cook for 4-5 minutes until the prawns are pink and opaque.
Meanwhile, bring a large pan of salted water to the boil. Once boiling, add the linguine and cook for 8 minutes. Trim and halve the green beans, add and cook for a further 4-5 minutes, adding the spinach for the final minute, until the pasta is cooked through. Drain, reserving a mugful of pasta cooking water, then tip the pasta and veg straight into the prawn pan, along with 5-6 tbsp pasta water. Stir until combined. Squeeze over the lemon juice and serve topped with the toasted breadcrumbs.
Cook’s tip
To up the veg, grate 2 courgettes and fry them with the garlic for 5 minutes before adding the harissa and prawns.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,960kJ/ 466kcals
Fat
14g
Saturated Fat
2g
Carbohydrates
54g
Sugars
3.7g
Fibre
7.7g
Protein
28g
Salt
1.7g
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