Spaghetti with Prawns and Bok Choy
Shrimp is packed with iodine, a trace element which helps support thyroid and metabolic health.
This spaghetti can easily be prepared vegetarian. Simply sauté diced tofu or mushroom slices instead of the seafood.
- 8 ounces Whole Wheat Spaghetti
- 2 teaspoons ginger
- 1 garlic clove
- 2 pieces scallions
- 14 ounces Bok Choy
- 6 ounces Cherry tomatoes
- 1 handful parsley
- 6 ounces shrimp (ready to cook; peeled, gutted)
- 1 tablespoon Coconut oil
- 1 tablespoon Lime juice
- 1 teaspoon Sesame seeds
- Red pepper flakes
Cook spaghetti in boiling salted water for about 8-10 minutes until al dente. Then drain and drain.
Meanwhile, peel and chop the ginger and garlic. Clean and wash the spring onions and cut them into rings. Clean, wash and cut bok choy into strips. Wash and halve the tomatoes. Wash the parsley and shake dry.
Heat the oil in a pan and sauté the ginger, garlic and spring onions for 4 minutes at medium heat. Add shrimps, bok choy, and tomatoes and fry for 5 minutes, deglaze with lime juice. Season with salt, pepper and chili flakes.
Arrange noodles on plates, add prawns with bok choy and serve sprinkled with parsley, sesame and chili flakes.