Here is one we want to give a try soon from BBC Good Food.
Reference Link:
Sriracha & lime prawn linguine:

Ingredients

• 1 tbsp rapeseed oil
• 280g king prawns
• 2 garlic cloves, crushed
• 750ml low-salt vegetable stock
• 360g wholemeal linguine
• 300g long-stemmed broccoli, halved lengthways, thicker stems halved
• 200g frozen peas
• 3 tbsp sriracha, plus extra to serve (optional)
• 2 limes, zested and juiced

Method

• STEP 1

  Heat the oil in a saucepan over a medium-high heat and cook the prawns and garlic for 3 mins until the prawns are pink. Remove the prawns to a bowl and set aside.

• STEP 2

  Pour the stock into the pan with some seasoning and bring to the boil. Add the pasta and cook, covered, for 10 mins, stirring occasionally. After 5 mins, add the broccoli.

• STEP 3

  When the pasta and broccoli have almost cooked through, add the peas. Uncover and continue to cook until the peas have defrosted, about 2-3 mins. Stir in the sriracha and lime zest and juice, then toss through the prawns and garlic. Divide between bowls and top with extra sriracha, or just a grinding of black pepper, if you prefer.

Jeannie notes.. Above is curated for evaluation and recommendation from BBC Good Food

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Sriracha & lime prawn linguine

reco low-cal