Save to your scrapbook
Coriander, lemon and chilli prawn pasta
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
175g wholewheat spaghetti
150g cherry tomatoes, halved
145g pack Unearthed chilli and lemon prawns
28g pack fresh coriander, chopped
1. Cook the pasta according to pack instructions until al dente. Drain, reserving a cupful of the cooking water, and set aside.
2. Add the tomatoes to the saucepan with the reserved cooking water and cook for 2 minutes.
3. Remove the prawns from the skewers and add to the saucepan. Add the accompanying marinade and the coriander, and warm through for 1-2 minutes. Stir into the spaghetti then divide between 2 bowls and serve straight away.
Typical values per serving:
This recipe was first published in Mon Feb 11 10:41:00 GMT 2013.