Speedy prawn pasta recipe

You can cook this pasta sauce in the time it takes to boil the water and cook the pasta, making it good for a quick dinner. Keep frozen prawns in your freezer so that if you're tempted to order takeaway, you know you can make this easy and healthy dish instead. If you’re trying a keto or paleo eating regime, replace the chickpea fettuccine with zucchini spiral noodles, which you can now buy at most supermarkets near the pre-packaged salad bags. Created by nutritionist Faye James.

Ingredients for speedy prawn pasta

400g of chickpea fettuccine (available at Woolworths)

4 garlic cloves, chopped

1 tin of anchovy fillets, chopped

1 bunch of parsley, chopped

1 tablespoon of chilli flakes

1 punnet of grape tomatoes

1 tablespoon of tomato paste

25 tiger prawns, peeled with tails on

A handful of prawn heads

1/2 of dry white wine

1 knob of butter

To serve

Crumbled goat's feta

Rocket

Freshly ground pepper

Lime quarters

Method to make speedy prawn pasta

Boil the pasta as per instructions. Fry the garlic, anchovies and chilli in olive oil. Add the tomatoes and cook until softened. Add the tomato paste and cook for a few minutes before pressing down on the tomatoes to release their juices, add the prawns and their heads and cook until pink, add the wine a little pasta water and bring to simmer. Add a knob of butter and drained pasta, some crumbled feta and freshly cracked black pepper to taste. Serve and top with fresh rocket and a lime quarter.

Citro food tip

Prawns are a lean source of protein that contain omega 3 fatty acids.