Lemony Prawn Spaghetti

with Broccoli

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Instructions

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1 Prep vegetables

Separate the broccoli to small florets, and halve the bigger ones. Peel and chop the shallots and garlic. Carefully wash the lemon and grate the zest with fine blade. Juice the lemon.

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2 Boil pasta and broccoli

Bring two pots of salted water to a boil. Boil the spaghetti in one, for 8-10 min to "al dente" or until cooked to your liking. In the other, boil broccoli for 5 minutes until crisp-tender. Drain.

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3 Make sauce

Meanwhile, heat a large pan over a medium-high heat with a drizzle of oil. Fry the shallots and garlic with a pinch of salt for 2 min. Add the cream, 1/1.5/2 tsp of grated lemon zest, 2/3/4 Tbsp of lemon juice and honey. Add the prawns and cook for 3 min until the prawns have cooked through (don't overcook so that they don't become rubbery). Season with salt and pepper. Take off the heat.

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4 Combine and season

Combine the drained spaghetti, boiled broccoli and the lemony prawn sauce (see tips for fussy eaters). Grate the Parmesan and chop the fresh parsley. Add them and give everything a good toss. 

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5 Serve

Divide the lemony prawn spaghetti among plates and serve.

Tips for fussy eaters

Keep the broccoli separated! If necessary, serve also the pasta and the sauce separately.

Pro tip

A bit of sugar (or, in this recipe, honey) helps round up the taste of the sauce.

Fresh, creamy and satisfying!

Cooking Time: 20 min

Cals 926 · Prot 47 · Carbs 107 · Fat 30

Ingredients

Number of people

Pasta and broccoli

Spaghetti 250 Grams
Broccoli 200 Grams

Sauce

Prawns 350 Grams
Shallots 1 Piece
Garlic cloves 2 Pieces
Lemon 1 Piece
Olive oil 2 Tbsp
Cooking cream 200 ML
Honey 20 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Parmesan 30 Grams
Fresh parsley 15 Grams

Fresh, creamy and satisfying!

Cooking Time: 20 min

Cals 926 · Prot 47 · Carbs 107 · Fat 30

Instructions

photo

1 Prep vegetables

Separate the broccoli to small florets, and halve the bigger ones. Peel and chop the shallots and garlic. Carefully wash the lemon and grate the zest with fine blade. Juice the lemon.

photo

2 Boil pasta and broccoli

Bring two pots of salted water to a boil. Boil the spaghetti in one, for 8-10 min to "al dente" or until cooked to your liking. In the other, boil broccoli for 5 minutes until crisp-tender. Drain.

photo

3 Make sauce

Meanwhile, heat a large pan over a medium-high heat with a drizzle of oil. Fry the shallots and garlic with a pinch of salt for 2 min. Add the cream, 1/1.5/2 tsp of grated lemon zest, 2/3/4 Tbsp of lemon juice and honey. Add the prawns and cook for 3 min until the prawns have cooked through (don't overcook so that they don't become rubbery). Season with salt and pepper. Take off the heat.

photo

4 Combine and season

Combine the drained spaghetti, boiled broccoli and the lemony prawn sauce (see tips for fussy eaters). Grate the Parmesan and chop the fresh parsley. Add them and give everything a good toss. 

photo

5 Serve

Divide the lemony prawn spaghetti among plates and serve.

Tips for fussy eaters

Keep the broccoli separated! If necessary, serve also the pasta and the sauce separately.

Pro tip

A bit of sugar (or, in this recipe, honey) helps round up the taste of the sauce.

Ingredients

Number of people

Pasta and broccoli

Spaghetti 250 Grams
Broccoli 200 Grams

Sauce

Prawns 350 Grams
Shallots 1 Piece
Garlic cloves 2 Pieces
Lemon 1 Piece
Olive oil 2 Tbsp
Cooking cream 200 ML
Honey 20 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Parmesan 30 Grams
Fresh parsley 15 Grams
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