Pistachio & Chilli Prawn Linguine – Madeleine Shaw

Nutritionist Madeleine Shaw shares her signature savoury recipe using her favourite nut, the pistachio, created for American Pistachio Growers.

Pistachio & Chilli Prawn Linguine is a protein-packed dish which keeps well in the fridge overnight for leftovers, and which Shaw describes as a ‘nourishing and delicious meal for family and friends to put on rotation’.

“Pistachios are a protein powerhouse which I highly recommend including in your diet. Whether added to salads and pastas, blended into smoothies or laying the foundation of a show-stopping party dish, the pistachio is deliciously versatile enough to have for breakfast, lunch and dinner, or as a healthy snack,” comments Shaw.  

Ingredients

Pistachio sauce:

100g raw pistachios

1/4 lemon (zested) and 1/2 lemon (juiced)

50ml olive oil

Salt and pepper

Pasta:

100g linguine

300g raw prawns

2 tbsp olive oil

3 garlic cloves, thinly sliced

1 red chilli, sliced

200ml chicken stock

1/4 tsp red pepper flakes

2 tbsp butter

4 tbsp chopped parsley and 2 tbsp chopped mint

Toppings:

Lemon zest

2 tbsp chopped pistachios

Madeleine’s method

(Serves 2; duration 15 minutes)

1. Blend the pistachio sauce ingredients together until smooth.

2. Place a pot of salted water on to boil and cook the pasta until al dente. Season the prawns.

3. Heat a frying pan with 2 tbsp of olive oil, add the garlic, fresh chilli and prawns and fry for a few minutes each side until golden. Pop to the side.

4. In the same pan add the stock, allow it to reduce in half then add the pepper flakes and butter.

5. Once melted, add back in the pasta and prawns, coat well then add the pistachio sauce, mix then serve with the herbs, lemon zest and chopped pistachios.

By Madeleine Shaw, nutritionist and author of Get the Glow