This started as a simple Mediterranean-inspired prawn dish, but I had a packet of Vetta High Protein Penne in the cupboard and decided to turn it into a complete meal.
The prawns are cooked quickly with garlic, sweet and smoked paprika and oregano, then tossed through the penne with a little pasta water. Lemon and parsley go in at the end to keep everything fresh and stop the paprika and garlic from becoming too heavy.
With 500 g of prawns and 375 g of high-protein pasta, there’s already plenty of protein without needing cream, cheese or a heavy sauce. It’s simple, filling and exactly the kind of experiment I created Creacipes to remember.
Garlic Lemon Paprika Penne
621kcal
Ingredients
- 375 g Vetta High Protein Penne
- 500 g peeled prawns tails off
- 6 tbsp Pasta Water
- 1 tbsp olive oil
- 2 tbsp minced garlic or 6 fresh cloves
- 2 tsp Sweet Smoked paprika
- ½ tsp dried oregano
- ¼ tsp chilli flakes optional
- ½ tsp salt or less to taste
- Black pepper
- 1 tbsp lemon juice
- Zest of ½ lemon
- 2 tbsp chopped parsley
Method
- Pat the prawns very dry first. That’s particularly important after defrosting or they’ll release water and steam.
- Mix the prawns with ½ tbsp olive oil, sweet paprika, smoked paprika, oregano, pepper and salt. I’d leave the garlic out initially so it doesn’t burn.
- Get a large pan very hot. Add the remaining ½ tbsp oil and prawns in a single layer. Cook about 60–90 seconds, flip, then add the garlic and chilli. Cook another 60–90 seconds, just until the prawns are opaque and curled. If using tomatoes, blister them in the pan before the prawns and add them back at the end.
- Turn the heat off and immediately add lemon juice, zest and parsley. Toss everything through the paprika-garlic oil.
Nutrition
Calories621kcalCarbohydrates67gProtein62gFat9gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat4gCholesterol251mgSodium693mgPotassium458mgFiber14gSugar3gVitamin A938IUVitamin C7mgCalcium141mgIron2mg
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