Spaghetti con gamberi
Fresh, summery flavours combine in this dish of prawns, lemon juice, garlic and chilli, topped with a handful of rocket.
Per serving:
463kcals, 14.1g fat (2.3g saturated), 48.3g carbs (0.6g sugars), 32.4g protein, 0.5g fibre, 0.306g sodium
|
Prep: Cook: |
10 minutes 10 minutes |
|
| Difficulty: | Easy | |
| Serves: | 4 |
| Ingredients |
|---|
| 320g spaghetti |
| Salt and black pepper |
| 3 tbsp extra-virgin olive oil |
| 2 garlic cloves, crushed |
| 2 red chillies, deseeded and finely chopped |
| 400g raw prawns, peeled and deveined |
| 60ml white wine |
| Zest and juice of 1 lemon |
| 2 large handfuls of rocket |
directions
1 Bring a large pan of salted water to a boil and cook the spaghetti until just al dente according to package instructions.
2 Heat the extra-virgin olive oil in a large pan over a medium-high heat. Add the garlic and chilli and cook for 30 seconds.
3 Add the prawns and cook for one minute. Add the white wine and tomato purée and simmer for 2-3 minutes.
4 Drain the spaghetti, reserving around 100ml of its cooking water.
5 Add the pasta to the sauce and toss vigorously with tongs to coat. Squeeze in the lemon juice and add a splash or two of the reserved cooking water to loosen the sauce. Season to taste and stir in the rocket.
6 Divide between serving bowls and sprinkle with the lemon zest.
