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Prawn and chilli spaghetti
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150g essential Waitrose spaghetti
1 tbsp essential Waitrose olive oil
1 garlic clove, finely chopped
1 red chilli, deseeded and sliced
2 essential Waitrose tomatoes, diced
200g frozen raw king prawns, defrosted and patted dry with kitchen paper
1 x handful wild rocket leaves
1 x ½ essential Waitrose lemon, zest
1. Cook the spaghetti according to pack instructions; drain and reserve a cup of the cooking liquid.
2. Meanwhile, heat the oil in a large frying pan and fry the garlic for 30 seconds. Add the chilli and tomatoes; cook for 2 minutes, then add the prawns and cook for 2–3 minutes until pink and cooked through.
3. Add the drained pasta to the pan along with 3 tbsp of the pasta cooking liquid. Toss together until coated, then take off the heat. Stir through the rocket and lemon zest. Serve immediately.
Typical values per serving:
This recipe was first published in January 2012.