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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.

HealthyQuickLunchSeafoodPastaPrawns

Estimated Nutrition

Per Serving Total
Calories 932.4 kcals 932.4 kcals
Carbohydrates 54.8 grams 54.8 grams
Fat 62.4 grams 62.4 grams
Protein 42.1 grams 42.1 grams
Cook Time
15 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
10
g
Butter
knob
Fruits
1
squeeze
Lemon Juice
GrainsCereals
85
g
Linguine Pasta
cooked
NutsSeeds
1
pinch
Salt
1
pinch
Black Pepper
freshly ground
2
tbsp
Coriander
chopped fresh
1
pinch
Paprika
OilsFats
15
ml
Olive Oil
for roasting pepper
30
ml
Olive Oil
for the dressing
15
ml
Olive Oil
for frying prawns
Seafood
150
g
Tiger Prawns
raw peeled
Vegetables
0.5
piece
Romano Pepper
core and seeds removed
0.5
piece
Red Chilli
seeded and cut into long thin strips

Steps

  • Preheat your oven to 220°C.
  • Drizzle the pepper with olive oil, season, and bake for 12-14 minutes until charred.
  • 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.
  • 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.