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Spanish Noodles with Prawns & Peas

  • 20 min
  • 15 min
  • 6
  • Medium
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Recipe Ingredients

  • 2 cups chicken stock
  • 1 cup fish stock
  • 1 tbsp tomato paste
  • 3 tbsp olive oil
  • 350g angel-hair pasta, broken into 5cm lengths
  • 1 medium red pepper, thinly sliced
  • 3 cloves garlic, chopped
  • 1 tsp smoked paprika
  • salt
  • 1 cup frozen peas
  • 450g shelled, deveined
  • prawns
  • ½ cup fresh parsley, chopped
  • 1 lemon, cut into 6 wedges

Recipe Directions

  1. In a small covered pot, heat chicken and fish stock to simmering on medium-high.
  2. Whisk in tomato paste. Uncover and reduce heat to low.
  3. In an ovenproof 30cm frying pan, heat oil on medium until hot. Add pasta; cook for 3 to 5 minutes or until golden, stirring. Add pepper, garlic, ½ tsp paprika and ½ tsp salt. Cook for 3 minutes, stirring. Add stock mixture and peas. Boil on a high heat; reduce heat and simmer for 15 minutes or until pasta absorbs liquid and is tender.
  4. Heat grill on high.
  5. Toss prawns with ½ tsp paprika. Arrange over pasta. Grill for 2 to 3 minutes or until prawns are cooked through.

EACH SERVING About 1 490kJ, 20g protein, 50g carbohydrate, 9g total fat (1g saturated), 4g fibre, 96mg cholesterol.


Each Serving: Garnish with parsley and lemon wedges.

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