Garlic Prawn Spaghetti
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 140 g Spaghetti
- 1 tbsp Olive oil
- 5 Garlic cloves (crushed)
- 150 g King prawns
- 15 Cherry tomatoes
- 100 g Sun-dried tomatoes
- 20 g rocket (arugula)
- 1 Lemon ((juice and zest only))
- 1 pinch Fine sea salt and ground black pepper
- 5 g Fresh parsley (chopped)
Method
- Put 140 g Spaghetti into a pan of boiling water and simmer for 12 minutes.
- Meanwhile, add 1 tbsp Olive oil to a frying pan and gently heat on low. Add 5 Garlic cloves (crushed) and 15 Cherry tomatoes and gently cook for 3 minutes.
- Add 150 g King prawns and 100 g Sun-dried tomatoes and cook for a further 2 minutes. Carefully squashing the cherry tomatoes so they burst.
- Drain the spaghetti and add to the tomato mixture. Add 20 g rocket (arugula), 1 Lemon (juice and zest) and 1 pinch Sea salt and black pepper. Mix well and serve with 5 g Fresh parsley (finely chopped) sprinkled on top.