This makes a quick but super tasty dinner. You can buy packs of frozen tiger prawns in the freezer aisles of your local supermarket. Be sure to defrost them thoroughly before cooking.
Cook the pasta in a large pan of boiling salted water according to the instructions on the packet until just tender (al dente). Drain well.
Meanwhile, lightly spray a large frying pan with oil and place over a medium heat. Add the garlic and cook for 1 minute.
Add chilli, lemon juice, white wine and parsley and bring to the boil. Reduce the heat a little and let it bubble away and reduce for about 5 minutes.
Add the prawns and rocket and cook for 2 minutes until the prawns turn pink and the ricket wilts. Season to taste with salt and pepper.
Toss with the drained spaghetti to coat all the strands and then divide between 2 shallow serving bowls. Serve immediately sprinkled with parmesan.
You can use linguine, tagliatelle, or fettuccine instead of spaghetti to make this dish. Just follow the cooking instructions on the packet for timings.
Try adding baby spinach leaves or even watercress instead of rocket. You can vary the herbs; chives, basil, coriander, and tarragon can all be substituted for the parsley. Or stir in 2 sliced tomatoes.
For an extra lemony flavour, add the grated zest as well as the juice.
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