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Healthy Garlic Prawn Pasta

Garlic Prawn Pasta


  • 350g linguini
  • 2 tablespoons extra virgin olive oil
  • 1 shallot, peeled and diced
  • 3 cloves garlic, minced
  • 450g fresh or frozen raw prawns, peeled, tails removed, and patted dry (if frozen, thaw in the refrigerator overnight before using)
  • 1 teaspoon crushed red pepper flakes,
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 350g frozen broccoli, thawed and drained
  • 450g frozen mixed vegetables of your choice, thawed and drained
  • 1/4 cup dry white wine
  • Zest and juice of 1 large or 2 small lemons
  • Chopped fresh parsley
  • Freshly grated Parmesan cheese



  • Bring a large pot of salted water to a boil and cook pasta. Reserve 1/4 cup of the pasta water, drain remaining water, then toss with a bit of olive oil to prevent sticking. Set aside.
  • Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium high heat. Add the shallot and cook about 2 minutes. Add the garlic and cook 1 minute. Add the prawns then sprinkle with 1/2 teaspoon red pepper, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Sauté, stirring to coat with garlic, just until cooked through about 3 minutes. Remove and set aside.
  • Heat the remaining 1 tablespoon olive oil over medium high. Add the broccoli and other vegetables, the remaining 1/2 teaspoon red pepper, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook the vegetables 4 to 5 minutes. Add the white wine and return the prawns to the skillet, then cook for 2 minutes, allowing the wine to reduce. Stir in the lemon zest and juice and remove from heat.
  • Add the pasta to the skillet and toss. If the pasta is too dry, add a bit of the reserved pasta water. Serve warm, topped with parsley and Parmesan.
Author: Donna Saunders