1 1/2 lb. medium to large raw, peeled and deveined prawns or shrimp, preferably tail-on
Juice 1/2 lemon
3 cloves garlic, minced
1/2 tsp chile pepper flakes
3 tbsp olive oil, plus additional to serve
1/2 cup Italian parsley, finely chopped
1/2 cup dry white wine
14 oz ripe cherry tomatoes, chopped
1/8 tsp sea salt
1 lb whole- wheat spaghettini, fettuccine or linguine
1/4 cup chopped fresh basil, optional

Rinse prawns in a large bowl filled with water and lemon juice. Set aside.

In a large nonstick pan, saute garlic and pepper flakes in oil on medium-high for 2 to 3 minutes. Add parsley and prawns and cook until prawns turn vivid pink. Add wine, stirring until reduced by half. Add tomatoes and cook for 5 more minutes. Remove prawns from sauce and set aside in a shallow dish.

Meanwile, fill a large pot with water, add salt and bring to a boil. Add pasta and cook according to package directions. Drain and transfer pasta to pan with sauce and saute on medium-high heat for 1 minute.

Transfer pasta to a serving platter and arrange prawns over top. Serve with a drizzle of oil and basil, if desired.

Nutrients per 1 1/2-cup serving: Calories: 382, Total Fat: 10g, Sat. Fat: 1g, Monounsaturated Fat: 4g, Polyunsaturated Fat: 0.5g, Carbs: 44g, Fiber: 9g, Sugars: 4g, Protein, 26g, Sodium. 50 mg, Cholesterol. 0 mg

Debi and Gabriele’s recipe
Clean Eating, JULY 2011 Page 33