Pasta with Sautéed Prawns, Spinach and Tomatoes

Entrees, Pastas and Stir-fries.
In North America, small and medium sized shrimp are often simply called shrimp, while large shrimp are called prawns.  Ask your fishmonger to peel and devein the prawns for you.  Frozen pre-cooked shrimp can be substituted.

Pasta with Sautéed Prawns, Spinach and Tomatoes

Ingredients

Quantity Ingredients
3 tbsp / 45 ml extra virgin olive oil
12 large fresh prawns or shrip, peeled and deveined (about 1 pound/454 g)
12 cloves garlic, crushed
4 large tomatoes, diced
1/2 tsp / 2 ml coarse sea salt
freshly ground black pepper to taste
pinch red pepper flakes, or to taste
4 cups / 1 L loosely packed spinach, coarsely chopped
4 cups / 1 L cooked whole grain pasta, such as linguine
1/3 cup / 75 ml tighly packed fresh basil

Directions

Heat 1 tablespoon of olive oil in a skillet over medium heat.  When pan is hot, add prawns and sauté until they turn pink and are cooked through, about 5 minutes.  Add 2 tbsp of olive oil and garlic to skillet; sauté for 1 to 2 minutes until garlic is fragrant.

Add tomatoes, salt, pepper and red pepper flakes to skillet, cook for 7 to 8 minutes, or until tomatoes soften and begin to release their juices.  Add spinach; cook for another minutes, or until spinach is wilted.  Add cooked pasta to skillet, toss ingredients and cook until heated through.

Remove from heat and toss with fresh basil.

Serves 4.

Nutrition: Per 1 cup (250 ml) cup pasta and 1 cup (250 ml) sauce: 438 calories, 34 g protein, 13 g total fat (2 g saturated fat), 50 g carbohydrate, 7 g fibre, 172 mg cholesterol, 548 mg sodium

Source: Leslie Beck's Healthy Kitchen