Creamy Squid & Prawn Linguine

A quick & easy midweek dinner

@emmatalksnutrition

POV: You’ve trained your non-nutritionist husband up to be a Masterchef mid-week dinner maker ? The taste of this Creamy Squid & Prawn Linguine was honestly unreal! This took under 10 minutes to make, and was honestly restaurant quality in my opinion. Keep these themes in mind, for an easy, tasty and nutritious mid-week dinner, every. single. time. Plus, I’ll post a rough recipe from this creation below (since we didn’t go by a recipe or measure things perfectly this time, as is often the case in our house, after lots of practice): 1. Use wholefood ingredients – This is the key to health. Processing is where most of us are going wrong – UPFs can mess up your gut, blood sugar responses (very simply put) and honestly, often don’t taste anywhere near as good either! Apart from a little pasta here (which was nicely balanced by the other ingredients) everything else was single item ingredients which have come together to sing.   2. Don’t skimp on good quality fats – Fats are so often demonised, and wrongly at that. Fats make up 1/3 of our macronutrients, alongside carbs and protein. Protein is great and should always be present, but honestly, our systems can’t handle excess very well, and too many carbs (as a proportion of our plates or diets as a whole) – problematic. Don’t be scared of fats! They add flavour, keep us fuller for longer, stimulate digestion appropriately and are very kind to our blood sugar responses.   3. Don’t overthink – meticulously following recipes, weighing, counting, worrying, stressing – not really for me. Have fun, try something new and enjoy the process! Being in the kitchen get’s easier the more you try. My poor hubby can vouch for this, but, he thanks me for it now ? Rough recipe below – (add in another source of protein for those who don’t love seafood, but trust me, you should give it a try) Creamy Squid & Prawn Linguine (serves 2) Ingredients Crushed garlic – 4 cloves or one Taj frozen cube ½ tsp chilli flakes 1tbsp EVOO Raw squid rings – 240g approx. Raw prawns (we opted for peeled King prawns) – 150g approx. Big handful of baby spinach Sundried tomatoes – 6 approximately, chopped Full fat crème fraiche – 100ml approx Fish stock – 100ml approx 250g linguine   Method 1. Add your pasta to some salted boiling water and cook according to pack instructions. 2. Fry the raw seafood off in the EVOO, garlic and chilli for a few minutes until tender. Add in the sundried tomatoes, spinach, fish stock and crème fraiche. Cook down for a couple of minutes to make your sauce. 3. Spoon the pasta into the sauce, taking a little of the pasta water with it, and serve ??

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