Garlic Prawn Spaghetti
User Reviews
4.9
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Prep Time
3 mins
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Cook Time
12 mins
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Total Time
15 mins
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Servings
2 people
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Calories
522 kcal
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Course
Main Course
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Cuisine
Italian
Garlic Prawn Spaghetti
Description
The recipe starts by boiling spaghetti until just tender. Meanwhile, crushed garlic and whole cherry tomatoes are gently cooked in olive oil to develop a mellow garlic flavor and soften the tomatoes, which are lightly squashed to create a natural sauce. King prawns and sun-dried tomatoes are added and cooked briefly to meld flavors without overcooking. Once drained, spaghetti is combined with the tomato-prawn mixture.
Fresh arugula (rocket) adds a peppery note, and lemon zest plus juice brighten the dish with citrus aroma and acidity. A pinch of sea salt and black pepper season the pasta, and freshly chopped parsley garnishes the top. The result is a dish with juicy prawns and an aromatic, lightly sauced spaghetti that carries the flavors well.
Careful timing is essential to prevent the prawns from becoming rubbery, and a splash of reserved pasta water can help the sauce cling to the pasta. Optionally, sprinkling dried red chili flakes can add mild heat. The recipe cautions about hot tomato juices when bursting cherry tomatoes and suggests using king prawns for their firm texture, though smaller prawns can be used.
Ingredients
- 140 g spaghetti
- 1 tablespoon olive oil
- 5 garlic crushed, cloves
- 150 g king prawns
- 15 cherry tomato
- 100 g sun-dried tomatoes
- 20 g arugula aka rocket
- 1 lemon (juice and zest only)
- 1 pinch sea salt
- 1 pinch black pepper
- 5 g parsley chopped, fresh
Instructions
- Put 140 g Spaghetti into a pan of boiling water and simmer for 12 minutes.
- Meanwhile, add 1 tablespoon 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 ground black pepper. Mix well and serve with 5 g Fresh parsley (finely chopped) sprinkled on top.
Notes
- Squash cherry tomatoes carefully as the hot juices may squirt out.
- Using king prawns provides a chunkier texture; smaller prawns or shrimp can also be used.
- Avoid overcooking prawns to keep them tender.
- Add dried red chilli flakes before serving to add a spicy kick if desired.
- Add a splash of reserved pasta water to the sauce when mixing to help it cling to the spaghetti.
- A pinch of sugar enhances the flavor of the tomatoes in the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 522kcal | 26% |
| Carbohydrates | 84g | 28% |
| Protein | 34g | 68% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 189mg | 63% |
| Sodium | 750mg | 31% |
| Potassium | 2363mg | 50% |
| Fiber | 11g | 44% |
| Sugar | 25g | 50% |
| Vitamin A | 1521IU | 30% |
| Vitamin C | 88mg | 98% |
| Calcium | 240mg | 24% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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