Paprika Prawns with Roasted Pepper and Coriander Pasta Salad

Succulent paprika-spiced prawns served over a refreshing linguine salad featuring roasted Romano peppers, fresh coriander, lemon, and chilli.

Healthy Quick Lunch Seafood Pasta Prawns

Estimated Nutrition

Calories

932.4

kcal / serving

932.4 kcal total

Carbs

54.8g

per serving

54.8 g total

Fat

62.4g

per serving

62.4 g total

Protein

42.1g

per serving

42.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

knob

Fruits

squeeze

Lemon Juice

GrainsCereals

Linguine Pasta

cooked

NutsSeeds

pinch

Salt

pinch

Black Pepper

freshly ground

tbsp

Coriander

chopped fresh

pinch

OilsFats

for roasting pepper

for the dressing

for frying prawns

Seafood

150

Tiger Prawn

raw peeled

Vegetables

0.5

piece

Romano Pepper

core and seeds removed

0.5

piece

Red Chilli

seeded and cut into long thin strips

Method

Steam the pepper in a bowl covered with cling film for five minutes, then peel and chop.

Whisk olive oil, lemon juice, coriander, and chilli in a bowl to create the dressing.

Stir the cooked linguine and roasted pepper into the dressing.

Preheat your oven to 220°C.

Drizzle the pepper with olive oil, season, and bake for 12-14 minutes until charred.

Heat olive oil and butter in a pan until foaming.

Sauté the prawns with paprika for 1-2 minutes until cooked and season to taste.

Serve the paprika prawns on top of the pasta salad.