King prawns and pasta

We love prawns, we do. The great thing about king prawns is that they keep in the freezer and can be recalled at will! The other week, frozen raw king prawns were half price at my preferred supermarket – so I bought four packs.

The only weird things about raw prawns is that they look, well, kinda weird. But they taste great, so can’t complain!

I cooked up a couple of onions, four cloves of garlic (crushed), plus a chopped courgette, until they were soft. Then added a couple of handfuls of cherry tomatoes, put the lid back on and left them to melt. I added a good squeeze of thai spices from a tube, and let the flavours meld. I put the prawns (defrosted!) in right before I needed the sauce – they only need a few minutes to cook through (the change of colour helps!). And, finally, I added 100g or so of quark and stirred through. As soon as the quark was warmed (but before it curdles) I added the mixture to cooked pasta, and served.

With a healthy serving of grated Parmesan, of course.

Slimming World Syns: this recipe is Syn free on Extra Easy. Just remember to: count Syns for any cheese you grate on top of your pasta; and make sure you have one third Super free – perhaps a nice green salad on the side.

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