Spaghetti with prawns & smoked butter breadcrumbs

Name: Spaghetti with prawns & smoked butter breadcrumbs
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 30 g salted butter; ½ tsp smoked paprika; 65 g Cooks’ Ingredients Soft White Breadcrumbs; 200 g spaghetti; 2 clove/s garlic, peeled and sliced; 165 g pack Essential Raw King Prawns Stir Fry, patted dry with kitchen paper; 90 g pack wild rocket

A clever way to turn up the flavour in a classic prawn pasta.

5 out of 5 stars(1) Rate this recipe

Serves2
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

30g salted butter
½ tsp smoked paprika
65g Cooks’ Ingredients Soft White Breadcrumbs
200g spaghetti
2 clove/s garlic, peeled and sliced
165g pack Essential Raw King Prawns Stir Fry, patted dry with kitchen paper
90g pack wild rocket

Melt ½ the butter in a large frying pan over a medium heat. Stir in the paprika and breadcrumbs for 5-10 minutes, stirring regularly, until golden. Remove from the pan and set aside to cool.
Cook the spaghetti in a large pan of salted boiling water according to pack instructions, until al dente.
While the pasta cooks, wipe the frying pan clean and set over a low heat. Melt the remaining butter, add the garlic and gently sizzle for 1 minute, until fragrant. Add the prawns and cook over a high heat for 3-4 minutes, until pink and opaque all over.
Drain the spaghetti, reserving a ladle of cooking water. Toss the pasta into the prawns over a medium heat, until well coated. Pour in 75ml reserved water, add the rocket and toss over the heat until wilted and the sauce clings to the pasta. Check the seasoning, then serve topped with the smoky breadcrumbs.

Cook’s tip

The remaining pack of breadcrumbs will freeze well, sealed, for up to 1 month. Use from frozen. If you have white bread, blitz 65g in a processor to make your own.

Typical values per serving when made using specific products in recipe