Pasta with prawns, watercress, garlic and lemon

Pasta with prawns, watercress, garlic and lemon

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

Print Friendly and PDF