Gino D'Acampo's Liguine with Garlic, Prawns and Spinach

Lose weight by eating the Italian way!


Cook the pasta in a large saucepan in plenty of boiling salted water until al dente. Meanwhile, in a large frying pan, heat the oil over a medium heat and fry the garlic for 1 minute until golden. Add the spinach and cook for a further 2 minutes.
Add the prawns with the parsley and season with salt and pepper. Stir well and continue to cook for 2 minutes.
Once the pasta is cooked, drain and add to the frying pan, then lower the heat.
Add the lemon zest and cherry tomatoes and stir everything together for 30 seconds. Serve immediately.


Linguine with garlic prawns and spinach

Frechly Ground Black Pepper
Unwaxed Lemon, Zest 1
Chopped Flat Leaf Parsley 4tbsp
Cherry Tomatoes, Quartered 10
Spinach Leaves 150g
Garlic Clove, Sliced 1
Extra Virgin Olive Oil 4tbsp
Peeled Uncooked Prawns 400g
Linguine 300g

Hints 'n' Tips

The mistake that people often make with this pasta dish is to use cooked prawns instead of raw ones. The prawns need to be raw so they can absorb the flavours of the garlic and the lemons, and yet still be juicy and tender. Substitute the linguine with spaghetti if you fancy and make sure that you use a good-quality extra virgin olive oil for the best flavour.


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