Sea spaghetti with chilli and garlic prawns

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Sea spaghetti with chilli and garlic prawns

Serves 4


Salt and black pepper

250g spaghetti 

30g dried sea spaghetti

2 tbsp rapeseed oil

2 shallots, finely chopped

4 garlic cloves, crushed

1 red chilli, deseeded and finely chopped 

500g large cooked prawns, peeled and deveined

30ml white wine

Juice of ½ a lemon

2 tbsp fresh parsley, chopped


  1. Bring a large pot of salted water to the boil over a high heat. Add the spaghetti and sea spaghetti and cook until al dente according to package instructions.
  2. Meanwhile, heat the oil in a large pan over a medium heat. Cook the shallots, garlic and chilli for one minute.
  3. Add the prawns and some salt and black pepper and cook for 2-3 minutes. Add the wine and lemon juice.
  4. Drain the spaghetti and sea spaghetti, reserving a little of the cooking water. Add to the pan with the vegetables and toss through, adding a splash of the cooking water to loosen if necessary.
  5. Divide amongst bowls and scatter with fresh parsley, to serve.

    Per Serving: 420kcals, 10.7g fat (1.4g saturated), 39.8g carbs (0.3g sugars), 36.4g protein, 0.3g fibre, 0.429g sodium


    Take aways the fear of buying shell-on prawns by simply learning how to peel and devein your prawns in a few easy steps.

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