About the Recipe
Good Friday dinner… sorted.
This is my non-negotiable every single year.
Simple, fresh, full of flavour, and actually balanced.
Because let’s be honest…
“Healthy” meals shouldn’t taste like cardboard.
This one gives you:
✔ Quality protein from prawns
✔ Carbohydrates for energy
✔ Healthy fats for satisfaction
No restriction. No overcomplication.
Just real food done properly.
Approx macros per serve 👇
Calories: 650 | Protein: 30g | Carbs: 60g | Fats: 30g
Ingredients
340g Heinz Gluten Free Linguine
1/3 cup (80ml) extra virgin olive oil
5 garlic cloves, thinly sliced
1 tsp dried red chilli flakes
1 tsp finely grated lemon zest
Large pinch of salt
20 large green king prawns, peeled, deveined, tails intact
60ml (1/4 cup) white wine
1 tbsp lemon juice
1 large bunch rocket, stems trimmed, leaves shredded
Preparation
Step 1: Cook the linguine in a large saucepan of lightly salted boiling water according to packet instructions, or until al dente.
Drain well and return to the pan.
Step 2: Meanwhile, heat 2 tablespoons of olive oil in a large frying pan over medium heat.Add garlic, chilli flakes, lemon zest and salt. Cook for 30 seconds until fragrant.
Add the prawns and cook, stirring occasionally, for 2 minutes or until just cooked through and lightly golden.Pour in the white wine and allow it to simmer until reduced by half.
Remove from heat.
Step 3: Add the prawn mixture to the pasta along with lemon juice, remaining olive oil and rocket.
Toss until well combined.
Serve immediately with freshly ground black pepper. Enjoy!