Seafood Linguine with Parmesan Crisps

Simmer tomatoes and wine, steam mussels, and toss with prawns, linguine, and parsley. Serve with crispy baked parmesan rounds.

Seafood Main Course Pasta High Protein

Estimated Nutrition

Calories

1184.2

kcal / serving

1184.2 kcal total

Carbs

94.6g

per serving

94.6 g total

Fat

42.1g

per serving

42.1 g total

Protein

78.4g

per serving

78.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Parmesan Cheese

grated, for the crisps

tbsp

Parmesan Cheese

grated, for sprinkling

GrainsCereals

200

Linguine

cooked

Liquids

150

White Wine

NutsSeeds

pinch

Chili Flakes

clove

Garlic

finely chopped

tbsp

Parsley

chopped fresh flatleaf

Seafood

handful

Mussels

scrubbed and debearded

Prawn

cooked and peeled

Vegetables

piece

Tomato

chopped

Method

Stir in the prawns, parsley, and cooked linguine to warm through.

Add mussels to the pan, cover, and steam for 4 minutes until open.

Preheat the oven to 200°C and heat a baking sheet.

Simmer tomatoes, wine, chilli, and garlic in a frying pan.

Serve the pasta topped with extra parmesan and the parmesan crisps.

Cool the parmesan crisps until they set.

Bake flat circles of grated parmesan on a non-stick sheet for 2 minutes until melted.