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Spaghetti with Prawns and Herbs

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 350 g spaghetti
  • 3 tbsp olive oil
  • 350 g raw tiger prawns
  • 6 spring onions, sliced
  • 2 cloves garlic, sliced
  • 250 g cherry tomatoes, halved
  • 50 ml dry white wine (optional)
  • 1/2 a lemon
  • 28 grams Knorr Fish Stock Pot
  • 1 tbsp chopped fresh parsley
  • 1/2 tsp fresh basil
  • 1/2 tsp fresh coriander
  • 25 g Parmesan cheese, grated

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

542kcal

Energy (kJ)

2267kJ

Protein (g)

26.7g

Carbohydrate incl. fibre (g)

72.6g

Carbohydrate excl. fibre (g)

68.4g

Sugar (g)

4.7g

Fibre (g)

4.3g

Fat (g)

14.2g

Saturated fat (g)

2.8g

Unsaturated fat (g)

9.9g

Monounsaturated fat (g)

8.2g

Polyunsaturated fat (g)

1.8g

Trans fat (g)

0.0g

Cholesterol (mg)

114mg

Sodium (mg)

609mg

Salt (g)

1.52g

Vitamin A (IU)

952IU

Vitamin C (mg)

16.0mg

Calcium (mg)

167mg

Iron (mg)

2.03mg

Potassium (mg)

524mg

Total

2166kcal

9066kJ

106.6g

290.6g

273.5g

18.8g

17.1g

56.8g

11.1g

39.8g

32.6g

7.1g

0.0g

458mg

2436mg

6.08g

3807IU

64.1mg

669mg

8.14mg

2097mg


  • 1 Cook the spaghetti according to the packet directions, drain.
  • 2 Meanwhile, heat 2 tablespoons of the oil in a large saucepan. Add the prawns or mixed seafood and cook for 3-4 minutes, turning once until the prawns start to turn pink. Add the spring onions and garlic and cook for a further minute. Add the tomatoes and cook on medium heat for further 2 minutes.
  • 3 Add the wine (optional), lemon juice and Knorr Fish Stock and bring to the boil. Stir the mix into the hot spaghetti with the remaining oil and herbs.
  • 4 Serve immediately, sprinkled with Parmesan cheese.