This is a great quick mid week meal. This is so easy to make and is cooked in the time the spaghetti is cooked.
The recipe states to use fresh prawns, but in all honesty this meal to me is made with frozen Australian prawns that I always have in the freezer. It is perfect on days when I don't feel like shopping, I look in my freezer, see the prawns, and I can make this. The only ingredient I may not have at home is the 6 tomatoes, but luckily I live 2 minutes walking distance from a really good fruit and veg shop, so I can easily buy them, all other ingredients are always in my pantry.
Don't forget to drizzle it with good extra virgin olive oil, it does make a difference.
The recipe states to use fresh prawns, but in all honesty this meal to me is made with frozen Australian prawns that I always have in the freezer. It is perfect on days when I don't feel like shopping, I look in my freezer, see the prawns, and I can make this. The only ingredient I may not have at home is the 6 tomatoes, but luckily I live 2 minutes walking distance from a really good fruit and veg shop, so I can easily buy them, all other ingredients are always in my pantry.
Don't forget to drizzle it with good extra virgin olive oil, it does make a difference.
Recipe
Recipe adapted from www.taste.com.au
Serves 4
375g dried spaghetti pasta
1 tablespoon olive oil
4 garlic cloves, finely chopped
1/4 teaspoon dried chilli flakes
2 anchovy fillets, chopped
Zest of 1 lemon
20 (650g) medium green prawns, peeled (tails intact), deveined
6 medium tomatoes, deseeded, finely chopped
2 tablespoons chopped fresh flat leaf parsley leaves
Extra virgin olive oil, for drizzling
Cook the pasta in a large saucepan of boiling, salted water, follow packet instructions. Once pasta is cooked, reserve 1/2 cup pasta water, drain away the rest. Return the pasta to the saucepan.
Meanwhile, heat the oil in a large frying pan over a medium-high heat. Add garlic, chilli and anchovy fillets cook, stirring, for 1 minute or until fragrant (don't let the garlic burn). Add the lemon zest and prawns, cook, stirring, for 20-30 seconds. Add the tomatoes and the reserved pasta water, cook for 1-2 minutes or until heated through, just don't overcook the prawns.
Season with salt and pepper, sprinkle with parsley and drizzle with extra virgin olive oil.
Serve immediately.
Serves 4
375g dried spaghetti pasta
1 tablespoon olive oil
4 garlic cloves, finely chopped
1/4 teaspoon dried chilli flakes
2 anchovy fillets, chopped
Zest of 1 lemon
20 (650g) medium green prawns, peeled (tails intact), deveined
6 medium tomatoes, deseeded, finely chopped
2 tablespoons chopped fresh flat leaf parsley leaves
Extra virgin olive oil, for drizzling
Cook the pasta in a large saucepan of boiling, salted water, follow packet instructions. Once pasta is cooked, reserve 1/2 cup pasta water, drain away the rest. Return the pasta to the saucepan.
Meanwhile, heat the oil in a large frying pan over a medium-high heat. Add garlic, chilli and anchovy fillets cook, stirring, for 1 minute or until fragrant (don't let the garlic burn). Add the lemon zest and prawns, cook, stirring, for 20-30 seconds. Add the tomatoes and the reserved pasta water, cook for 1-2 minutes or until heated through, just don't overcook the prawns.
Season with salt and pepper, sprinkle with parsley and drizzle with extra virgin olive oil.
Serve immediately.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060713341224
Pin it: www.pinterest.com.au/pin/399413060713341224
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