We don’t cook prawns at home very often due to Chris’s shellfish allergy, so if I get a night home alone this is my go to meal. Big crunchy prawns, chilli, garlic, cherry tomatoes, parsley and lemon over spaghetti. I have finally managed to find some decent prawns (albeit frozen) here in the UK to add to this meal, but they will never be as delicious as the prawns from my homeland, Australia.
2 Tbsp Olive Oil
20 large green prawns, peeled
1 large red chilli, finely sliced
4 garlic cloves, finely sliced
250g cherry tomatoes
4 sprigs of Parsley, finely chopped
Prep Time: 10 minutes
Cooking Time: 15 minutes
Serves: Enough for 2 people
Bring a large pot of salted water to the boil and cook pasta until al dente.
Meanwhile, heat a frying pan over medium heat and when hot, add the olive oil.
Add the garlic and chili and fry for 2 minutes
Add the cherry tomatoes and zest of the lemon and continue to cook, until the tomatoes collapse, stirring occasionally.
When the pasta is nearly cooked, add the prawns to the tomato sauce and cook for a few minutes until they are no longer translucent.
Drain the pasta and add it back to the pot. Do this quickly, so there is still a bit of the water retained in with the pasta.
Add the juice of the lemon and the parsley to the sauce. Stir and season further if required
Add the sauce to the pasta, mix well to coat.
Serve and enjoy.