We've had mixed success with these all-in one pot pasta dishes with some working really well and others not quite! We were pleased with this one which worked out really well. Delicious sauce and lovely fresh flavours.
Spicy prawn spaghetti - serves 2
- 2 tbsp olive oil
- 1 courgette, diced quice small, about 1cm pieces
- 165g pack raw peeled prawns
- zest and juice of ½ lemon, plus wedges to serve
- 2 cloves of garlic, sliced
- 1 tbsp harissa paste
- ½ tbsp tomato purée
- 2 tbsp vodka
- 2 biggish tomatoes, roughly chopped
- 600ml hot veg stock
- 150g spaghetti
- ½ tsp fine sea salt
- 75g feta, crumbled
- a handful of rocket, to serve
Heat 1 tbsp of oil in a large sauté pan, then add the courgette and cook for a few minutes, until just starting to colour. Add the prawns and season lightly with salt and black pepper. Stir for a couple of minutes until the prawns are pink and just cooked. Squeeze in some lemon juice, then tip into a bowl and set aside.
Add another tbsp of oil to the pan and cook the garlic until it sizzles. Add the tomato purée and harissa and cook for 30 seconds, before adding the vodka, followed by the tomatoes. Pour in the stock and add the spaghetti, the salt and some black pepper. Bring the boil, mixing well. Cook at a brisk bubble, without a lid, for 15 minutes or until the pasta is al dente and is coated in the sauce. You can add extra water at any point if needed.
Tip the courgettes and prawns into the pan and toss until piping hot. Taste and add more lemon juice if you like. Serve in pasta bowls with the feta and lemon zest scattered over and a pile of rocket on top.
(Original recipe by Tasmin Burnett-Hall in Sainsburys Magazine, September 2024.)
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