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Chilli and garlic prawn spaghetti (for two)

Chilli and garlic prawn spaghetti (for two)

Two bowls of spaghetti topped with peppers and prawn

2 serves

10 m

15 m

See recipe for serves 4 here


Ingredients

  • 125 g wholemeal spaghetti
  • 1 tablespoon olive oil
  • 225 g raw peeled prawns, butterflied
  • 1 clove garlic, crushed
  • ½ teaspoon dried chilli flakes
  • 1 small red onion, halved, thinly sliced
  • ½ large red capsicum, cut into thin strips
  • 2 teaspoons sundried tomato pesto
  • ⅔ cup canned diced tomatoes
  • 2 teaspoons red wine vinegar
  • 50 g sugar snap peas, halved diagonally
  • ½ cup coarsely chopped fresh parsley

Method

Step 1

Cook spaghetti in a large saucepan of boiling water following packet directions. Reserve ½ cup cooking water, then drain. Return spaghetti to saucepan, cover and set aside to keep warm. 

Step 2

Meanwhile, heat half the oil in a large non-stick frying pan over a medium-high heat. Add prawns. Cook for 2-3 minutes, turning occasionally, until changed in colour. Add garlic and chilli. Cook, stirring, for a further 1 minute or until light golden. Remove prawns and set aside. 

Step 3

Heat remaining oil in same pan. Add onion and capsicum. Cook, stirring for 2-3 minutes, until light golden.  

Step 4

Stir in pesto, tomatoes, vinegar and reserved pasta cooking water. Gently boil for 2 minutes. Return prawns to pan with snap peas, parsley and spaghetti. Toss over heat for 1-2 minutes, until combined and heated through.  

Tips

  • To butterfly prawns, cut along the back of prawns with a small knife, without cutting right through. Press gently to flatten slightly.
  • Replace sugar snap peas with snow peas or asparagus, if preferred.

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