low carb prawn linguine

This recipe for low carb prawn linguine was one of my favourites when I first started my weight loss journey. At the outset I followed a low carb approach. I have since moved more towards a balanced diet. This recipe works either way! This recipe takes 20 – 30 mins from fridge to table.

If you are following a low carb diet, go with entirely courgette as a substitute for pasta. Switch to a mix of courgette and wholemeal pasta if you want to increase your veg intake but keep carbs on the menu.

You could go my route and stick with the courgette option but spend the calories you save, on garlic bread!! You can read my weight loss journey and tips here – how I lost 2 stone in three months. Now for the recipe 🙂

low carb prawn linguine – Ingredients – serves 2

for the low carb version I use 4 medium Courgettes for 100% courgette option or if you are not doing low carb you could use 150g dry weight wholemeal linguine for 100% pasta option. Please check your packaging for guidance on quantities. Reduce proportionately for a mix.
2 lemons
4 medium leeks
pre cooked king prawns
good splash of dry vermouth or white wine
rosemary fresh or dried
small amount of olive oil

Preparation

slice the leeks lengthwise then slice each half leek into thin semi-circles. TIP if you are in hurry start the first three steps of the method below and get the leeks on the heat then come back and finish the rest of the prep
spiralise or cut the courgettes into ribbons if you are using them.
squeeze the lemons to extract the juice
finely chop the fresh or dried rosemary
cut a slit down the back of each prawn if you want them to open out and look good when cooked. This is optional and I don’t always do this bit if I am in a rush!

Low carb prawn linguine – Method

If you are using pasta and not doing the low carb version, put the pasta on to cook per the instructions on the package. When ready drain and put to one side.
heat up the olive oil in a large frying pan on a medium heat
add the sliced leeks and stir fry until the leeks start to go translucent or start to brown a little (if you jumped here from the prep section – now go back and finish the prep whilst the leeks are cooking)
add the rosemary to the pan and stir fry for a few mins
turn the heat up a little, make a space in the bottom of the pan and add the vermouth or white wine – you should hear it sizzle as the alcohol burns off
if you are using courgette ribbons or spiralised courgette add this to the pan now and stir fry for five minutes.
once the courgette is tender add the prawns and cook until the prawns open out (if you put the slits in) or are warmed through.
for the high carb pasta option add to the pan the pasta that you cooked earlier.
add the lemon juice and continue to stir fry until the contents of the pan come back up to temperature and you are ready to serve.