Chilli and garlic prawn spaghetti
Serves 4
- 250g wholemeal spaghetti
- 2 tablespoons olive oil
- 450g raw peeled prawns, butterflied
- 2 cloves garlic, crushed
- 1 teaspoon dried chilli flakes
- 1 large red onion, halved, thinly sliced
- 1 large red capsicum, cut into thin strips
- 1 tablespoon sundried tomato pesto
- 400g can diced tomatoes
- 1 tablespoon red wine vinegar
- 100g sugar snap peas, halved diagonally
- 1 cup coarsely chopped fresh parsley
- Cook spaghetti in a large saucepan of boiling water following packet directions. Reserve 1 cup cooking water, then drain. Return spaghetti to saucepan, cover and set aside to keep warm.
- 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.
- Heat remaining oil in same pan. Add onion and capsicum. Cook, stirring for 2-3 minutes, until light golden.
- 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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