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£4.40/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Cook the No.1 Trofie in boiling, salted water, stirring regularly, for 13-15 minutes or until al dente. Meanwhile, melt the unsalted butter in a nonstick frying pan over a low heat. Add the chopped echalion shallot, crushed clove garlic and Cooks’ Ingredients Shichimi Togarashi; cook gently for about 5 minutes until softened.
Increase the heat to medium, add the Extra Large Raw King Prawns, toss to coat and cook for 1-2 minutes on each side until pink, opaque and cooked through. Zest ½ unwaxed lime, then squeeze ½ of the juice over the prawns. Once cooked, drain the pasta, then tip it into the frying pan, toss to combine and season. Divide between 2 shallow bowls and sprinkle over extra shichimi togarashi (if liked) and the lime zest. Cut the remaining ½ lime into wedges for squeezing over, if liked.
Typical values per serving when made using specific products in recipe
Energy | 2,916kJ/ 697kcals |
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Fat | 34g |
Saturated Fat | 14g |
Carbohydrates | 64g |
Sugars | 4.5g |
Fibre | 6.3g |
Protein | 29g |
Salt | 1.2g |
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