Prawn & harissa spaghetti
By Esther Clark
Try our spaghetti dinner for two, with king prawns and harissa dressing. It only takes 20 minutes to make and is healthy too – great for a midweek meal, or a special occasion like Valentine’s Day
- Prep:5 mins
Cook:15 mins
- Serves 2
- Easy
Nutrition per serving
- kcal 511
- fat 13g
- saturates 2g
- carbs 72g
- sugars 6g
- fibre 7g
- protein 22g
- salt 0.9g
Ingredients
- 100g long-stem broccoli, cut into thirds
- 180g dried spaghetti
- 2 tbsp olive oil
- 1 large garlic clove, lightly bashed
- 150g cherry tomatoes, halved
- 150g raw king prawns
- 1 heaped tbsp rose harissa paste
- 1 lemon, finely zested
Method
Bring a pan of lightly salted water to the boil. Add the broccoli and boil for 1 min 30 secs, or until tender. Drain and set aside. Cook the pasta following pack instructions, then drain, reserving a ladleful of cooking water.
Heat the oil in a large frying pan, add the garlic clove and fry over a low heat for 2 mins. Remove with a slotted spoon and discard, leaving the flavoured oil.
Add the tomatoes to the pan and fry over a medium heat for 5 mins, or until beginning to soften and turn juicy. Stir through the prawns and cook for 2 mins, or until turning pink. Add the harissa and lemon zest, stirring to coat.
Toss the cooked spaghetti and pasta water through the prawns and harissa, season to taste and serve.
