Basil, Seafood And Lemon Linguini

Now this healthy dinner, or lunch for that matter really ticks my box. I love seafood, so this  quick and easy Mediterranean-inspired, low fat pasta option is perfect for waist-watching home workers looking for something tasty at the end of the day.

Fresh basil - a gorgeously aromatic herb - with the garlic and lemon makes a light alternative to traditional pesto. I would imagine that if you're anti-carbs (yet love pasta) like me you could try this with a multitude of other goodies like cous-cous.

Nice and versatile for our home working nation!

basil, seafood and lemon linguini recipe for home workers


Prep time: 5 minutes

Cook time: 10 minutes Serves 4

  • 400g cooked seafood selection, defrosted if frozen (king prawns, mussels, squid)
  • Zest and juice of 1 lemon
  • 1 clove garlic, crushed
  • 30g shredded fresh basil, from a pot of living basil
  • 300g linguini
  • 1 tbsp olive oil
  • 1 onion, chopped (180g)

Marinate the seafood in the lemon zest and juice, garlic and basil for 5 minutes.
Cook the linguini in boiling water for 10 minutes until tender, drain and return to the pan.

Meanwhile, heat the oil in a frying pan and fry the onion for 3-4 minutes, add the seafood with the marinade and cook for 2-3 minutes.

Toss into the pasta, season to taste and serve.

Hint and Tip

Replace the mixed seafood selection with jumbo prawns.

Nutritional Information

Nutrient Per serving Per 100g
Calories (kcal) 375 160
Calories (KJ) 1589 675
Protein (g) 26 11
Fat (g) 5 2
 of which Saturated Fat (g) 0.7 0.3
Carbohydrate (g) 60 26
 of which sugar (g) 5 2
Salt (g) 1.25 0.5
Sodium equivalent 0.5 0.2

 Keeping a pot of fresh, living herbs in the kitchen is a great way to make meals even more delicious by using them to enhance other flavours.  Pots of living herbs require little effort to look afterm, and having them to hand means that, with a quick snip, you can transform the taste of everyday meals. For more information about fresh herbs, how to cook them and how to look after them at home, see

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