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Coriander, lemon and chilli prawn pasta
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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 February 2013.