Pinch saffron threads
1 Tbsp boiling water
1 tsp olive oil
400g green prawns, peeled and deveined, tails left intact (shells reserved)
500ml (2 cups) water
½ small red capsicum, cut into short thin strips
1 bunch asparagus, woody ends trimmed, diagonally sliced
1 tsp cornflour or gluten-free cornflour
2 Tbsp light thickened cream
125g (1 cup) frozen peas
125g Woolworths Select Fresh Egg Pasta Linguine or gluten-free pasta
50g (2 cups) baby spinach leaves
Zest of ½ lemon
1 Tbsp freshly squeezed lemon juice
Freshly ground black pepper, to season
Put saffron and boiling water in a small bowl. Set aside to infuse. Heat ¼ tsp of the oil in a large non-stick frying pan over a medium-high heat. Add prawn shells and cook, stirring often, for 4-5 minutes or until shells are golden. Add water, bring to the boil and cook for 5 minutes. Drain, reserving stock and discarding prawn shells.
2. Wipe out frying pan. Heat remaining oil in pan over a high heat. Add prawns, capsicum and asparagus. Cook, tossing, for 2-3 minutes or until prawns are cooked. Remove from pan and set aside. Combine cornflour, cream and 125ml (½ cup) of reserved prawn stock in a bowl. Add to pan along with saffron and water mixture. Cook, stirring, for 2-3 minutes or until mixture thickens and comes to a simmer. Add peas and cook for 3-4 minutes or until peas are tender.
3. Meanwhile, cook pasta in a large saucepan of boiling water, following pack instructions or until al dente.
4. Drain pasta and return to the pan over a low heat. Add prawn mixture, pea mixture, spinach, lemon zest and juice. Cook, tossing, until heated through and spinach begins to wilt. Season with pepper. Divide between serving bowls and serve.
COOK’S TIP: You can freeze the remaining prawn stock for up to 3 months. Use as a base for seafood risotto or in a tomato pasta sauce.
Nutrition Info Per Serve 1657kJ, protein 31g, total fat 9.5g (sat. fat 3.3g), carbs 41g, fibre 9g, sodium 322mg. • Carb exchanges 2 2⁄3. • GI estimate low. • Gluten-free option.
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