Spaghetti con gamberi

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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

10 minutes
10 minutes
Difficulty: Easy
Serves: 4
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


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.