Serves 4

Here’s a healthy twist on scampi. We left out the butter and loaded the dish up with red peppers and asparagus for a refreshing spring meal. Serve with quinoa, wholewheat couscous or linguine.


Total Time: 35 minutes

  • 4 teaspoons extra virgin olive oil, divided
  • 2 large diced red peppers
  • 2lbs asparagus, trimmed and cut into 1″ lengths
  • 2 teaspoons freshly grated lemon zest
  • ½ teaspoon salt, divided
  • 5 cloves crushed garlic
  • 1lb raw prawns, peeled and divided
  • 1 cup reduced salt chicken stock
  • 1 teaspoon cornflour
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh parsley

Cooking Directions

Heat 2 teaspoons oil in a large nonstick pan over medium-high heat.

Add peppers, asparagus, lemon zest and ¼ teaspoon salt and cook, stirring occasionally for about 6 minutes, until just beginning to soften.

Transfer the vegetables to a bowl and cover to keep warm.

Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring for about 30 seconds until fragrant.

Add prawns and cook for 1 minute whilst stirring. .

Whisk broth and cornflour in a small bowl until smooth and add to the pan along with the remaining ¼ teaspoon salt.

Continue stirring on the heat until the sauce has thickened slightly and the prawns are pink and just cooked through, about 2 minutes more.

Remove from the heat, and stir in lemon juice and parsley.

Serve the prawns and sauce over the vegetables.