Lemon garlic prawn pasta
A Italian dinner for the galley that fine in moderate seas, about 20 min hands-on.
- Dinner
- Italian
- ⏱ 20 min
- 🌊 Sea tolerance 3/5
- 🌶 Medium (on the side)
- pescatarian
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Frozen prawns (raw)400 g (100 g)
- Dried pasta (durum wheat)400 g (100 g)
- Garlic (bulb)24 g (≈ 0.5 bulb) (6 g)
- Lemon60 g (≈ 0.5 lemon) (15 g)
- Extra-virgin olive oil48 g (12 g)
- Parsley12 g (3 g)
- Chili flakes2 g (0.5 g)
Method
- Cook pasta.
- Sizzle garlic and chili in oil; add thawed prawns 3 minutes.
- Toss with pasta, lemon and parsley.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Contains: Shellfish (prawns, crab), Gluten — always check the labels of what you buy.
Per serving
💪 Protein-packed
- kcal
- 578
- protein
- 34 g
- fat
- 14 g
- carbs
- 79 g
- sugar
- 3 g
- fibre
- 4 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes