Serves: 4
Time to prepare: 5 mins
Time to cook: 12 mins
Cals per portion: 380
350g (12oz) pasta shells
10ml (2tsp) olive oil
225g (8oz) raw tiger prawns, peeled but with tails left on
170g tub fresh tomato salsa
15ml (1tbsp) fresh coriander, chopped
Coriander leaves and lime wedges, to garnish
1. Cook the pasta in a large pan of boiling, salted water for 8-10 mins or until just cooked.
2. Heat the oil in a frying pan and stir-fry the prawns over a high heat for 2-3 mins until pink. Stir in the salsa and simmer for 1 min.
3. Drain the pasta and add to the frying pan with the chopped coriander. Toss well to coat and season with salt and freshly ground black pepper. Serve in bowls garnished with the coriander leaves and lime wedges.
Top tip: To serve this dish as a chilled pasta salad: Rinse the cooked pasta under cold running water. Allow the prawns and salsa to cool, then stir into the cold pasta. Chill in the fridge for 30 mins before serving.