Chilli Prawn Pasta with Tomato, Lemon and Garlic
A fresh and tasty prawn pasta recipe with tomato, chilli, lemon and garlic. Full of flavour and so quick and simple to make!
Equipment
- Large frying pan
- Pot for boiling spaghetti
Ingredients
- 2 tablespoon olive oil
- 150 g spaghetti gluten-free if required
- 1 large fresh red chilli finely chopped and deseeded if you prefer less heat
- 2 cloves garlic crushed
- 1 whole courgette chopped
- 1 tin chopped tomatoes 400g
- 1 whole lemon zest and juice
- 1 small handful fresh herbs parsley or coriander work well
- 225 g cooked and peeled prawns fresh or defrosted
- 150 g cherry tomatoes halved
- Salt and pepper to taste
- Grated parmigiano reggiano cheese optional - you can also use a dairy-free alternative if necessary
- Extra fresh herbs and chilli optional
Instructions
- Add spaghetti to pan of boiling water and begin cooking as per packet instructions
- Add olive oil to a large frying pan over a medium heat
- Fry the chopped chilli for about 1 minute
- Add the garlic and fry for another minute, stirring regularly
- Add the chopped courgette and fry until softened and slightly browned
- Pour in the tin of chopped tomatoes and heat through
- Stir in the lemon juice, zest and chopped herbs
- Season to taste
- Add prawns and cook until heated through (about 2-3 minutes)
- Drain spaghetti, add to the sauce and stir together
- Serve with the fresh cherry tomatoes. A sprinkle of parmigiano reggiano cheese, extra fresh herbs or sliced chilli also make a great topping!
Nutrition
Serving: 1servingCalories: 598kcal
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