Chilli and garlic prawn spaghetti (for two)
2 serves
10 m
15 m
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.
