Calories: 509 Preparation: 10 mins Cooking: 15 mins Serves: 4
450g pasta shapes
1 tbsp olive oil
1 garlic clove, crushed
350g raw peeled tiger prawns
Grated zest and juice of one lemon
85g watercress, roughly chopped
3 tbsp reduced fat creme fraiche
Salt and ground black pepper
Parmesan shavings to serve
Cook the pasta in a large pan of salted boiling water for 12-15 minutes or according to the packet instructions.
Heat the olive oil in a frying pan and add the garlic. Cook for a couple of minutes but don’t let the garlic burn. Add the prawns followed by the grated lemon zest and juice. Cook, stirring, for a minute.
Throw in the watercress and cook until the watercress is just beginning to wilt, about 30 seconds. Turn the heat up and stir in the creme frâiche. Let the sauce bubble for a minute or two. Taste and season with salt and ground black pepper.
Drain the pasta and return to the pan. Stir in the prawn and watercress sauce and serve immediately with some shaved parmesan.
Fat: 7g Saturated Fat: 2g Carbohydrate: 86g Protein: 30g Fibre: 4g Salt: 0.76g