Decided to make a healthy version of a prawn pasta, using some lovely Italian flavours.
Ingredients: (serves 4)
- 400g dried spaghetti (I used wholewheat spaghetti to make it healthier) or linguine
- 450g cooked prawns (I used king prawns, but you can also use the smaller prawns if you wish)- leave out if vegetarian
- 50ml of good quality extra virgin olive oil
- 1 whole bulb of garlic/ around 10 cloves, finely sliced
- 2 red chillies, finely chopped
- 2 tsp red chilli flakes
- 4 tbsp sundried tomato paste (found next to the pesto section in the supermarkets. If you cannot find this then you can replace it with red pesto or sundried tomato/ tomato puree)
- 100ml white wine (replace for water if you do not drink alcohol)
- 1 fresh lemon, juiced and zested
- 250g cherry tomatoes ,sliced in half
- 150g sundried tomatoes
- 1 whole pack/ 100g of flat leaf parsely, finely chopped
- Half a bag (35g) rocket
- Grated grana padano or parmesan to serve
1. Get a large pan of well salted water onto the boil. Once boiling, add in the spaghetti. Cook for around 12 minutes (white pasta will take less time) until al dente. Save some of the pasta water.
2. In a saucepan, add the olive oil. Add in the chopped garlic, chilli and chilli flakes.
3. Leave to simmer on a low heat for a few minutes. Ensure the heat is on low, otherwise the garlic will burn.
4. Then add in the sundried tomato paste, white wine, lemon juice and zest. Mix well.
5. Then add in the cherry tomatoes and sundried tomatoes. Simmer for around 5 minutes until the cherry tomatoes are soft.
6. Then add in the prawns last, as these will only need a minute or so to warm up as they are already cooked. Add salt and pepper to taste.
7. Once the prawns are heated in the sauce, add the spaghetti to the pan, along with around 1/2 a cup of its pasta water. The pasta water is key as it will start to make an emulsion with the olive oil.
8. Mix well and taste for salt and pepper.
9. Finally add in the chopped parsely and rocket.
10. Grate on the grana padano to finish off.