Equipment
- 1 Large Pan For linguine
- 1 Large, heavy bottom, sauté pan
Ingredients
- 4 tbsp Extra virgin olive oil
- 1 lemon grated zest
- 1000 ml water for pasta
- 1 ¼ tsp fine sea salt
- 250 g lower carb linguine pasta
- 4 garlic cloves
- 250 g raw king prawns Diced (keeping a few whole for garnish)
- 40 g crème fraîche
- 1 pinch ground black pepper
- 30 g pine nuts toasted
- 1 pinch Chilli flakes
- 200 g Chopped tomatoes flesh only
- 50 g freshly grated Parmesan
- 150 ml fish stock
- 1 tsp dried tarragon
- 1/2 Fennel bulb finely diced
Instructions
- Cook the pasta according to the packet instructions.250 g lower carb linguine pasta, 1000 ml water
- In the meantime, add the olive oil and finely chopped fennel. Saute for 2-3 minutes until soft.4 tbsp Extra virgin olive oil, 4 garlic cloves
- Add the garlic and sauté the garlic for approx. 90 seconds.
- Add the prawns and cook for approx. 2 minutes until they become pink.250 g raw king prawns
- Add crème fraîche, chilli, tarragon, salt, pepper, fish stock and grated lemon peel and cook for approx. 3 minutes1 lemon, 1 ¼ tsp fine sea salt, 40 g crème fraîche, 1 pinch Chilli flakes, 200 g Chopped tomatoes, 1 pinch ground black pepper
- Stir in the parmesan and sprinkle the optional toasted pine nuts.50 g freshly grated Parmesan, 30 g pine nuts
Nutrition
Serving: 200g | Calories: 927kcal | Carbohydrates: 38g | Protein: 14g | Fat: 86g | Saturated Fat: 14g | Sodium: 3817mg | Fiber: 10g | Sugar: 15g | Calcium: 317mg | Iron: 7mg