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Creamy king prawn spaghetti with crispy bacon

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Ingredients

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150g wholewheat spaghetti
2 rashers streaky bacon
1/2 tbsp olive oil
2 garlic clove, crushed
1 red chilli, deseeded and finely diced
200g frozen king prawns, defrosted
1 lemon, 1/2 zested and juiced, 1/2 cut into wedges
2 heaped tbsp lighter Philadelphia cream cheese (30% less fat)
Small handful fresh dill, finely chopped, plus a few fronds for garnish

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Creamy king prawn spaghetti with crispy bacon

Ready in just 15 minutes. This summery pasta dish is high in fibre and protein and uses just a handful of budget-friendly ingredients. The prawns are coated in a light cream cheese sauce, and topped with a crispy strip of bacon for extra indulgence.

Features:
    • 15 Mins
    • Serves 2
    • Easy

    Ingredients

    Directions

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    1. Add the spaghetti to a pan of salted boiling water and cook according to pack instructions.

    2. Meanwhile, place the streaky bacon on a lined baking tray and cook under a hot grill for 3-4 minutes on each side or until crisp. Set aside and keep warm.

    3. Heat the olive oil in a small frying pan and stir-fry the garlic and chilli over a medium heat for 1-2 minutes until fragrant and starting to colour.

    4. Add the prawns and lemon zest to the pan and cook for 3-4 minutes or until the prawns are cooked through and pink all over.

    5. Reduce the heat to low and stir in the Philadelphia cream cheese with the dill and a few splashes of pasta water to loosen. Leave to bubble away gently for a few minutes until a creamy consistency forms. Season to taste with salt, pepper and enough lemon juice to balance out the heat of the chilli, then drain the spaghetti and gently coat in the sauce.

    6. To plate up, divide the pasta between bowls and top with a crispy shard of bacon and a good grind of black pepper. Garnish with dill and lemon wedges on the side.

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