Yields4 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins


This meal looks gourmet and it is BUT it takes no time at all. If you have frozen prawns in your freezer it can be a great last minute meal or if you’re lucky enough to have fresh prawns come your way than try this meal.
 400 g dried wholegrain spaghetti
 500 g Frozen prawns or 6-7 fresh prawns per person
 ¼ cup extra virgin olive oil
 2 chillies, long
 4 garlic cloves, sliced thinly
 1 punnet cherry tomatoes
 2 bunches asparagus or broccolini
 parsley leaves, chopped
 60 rocket
 1 lemon, grated zest, plus extra wedges to serve
 1 avocado, cubed
 Parmesan to serve

1

Cook spaghetti in boiling, salted water according to packet instructions. Drain and reserve 2/3 cup (165ml) cooking water.

2

While the pasta is cooking heat a large, deep, non-stick frypan over medium-high heat. Add the oil, garlic and chilli and cook, stirring frequently, for 2-3 minutes or until the garlic starts to turn golden.

3

Add the prawns, cherry tomatoes and asparagus and cook, tossing, for 5-6 minutes, or until prawns are cooked.

4

Add the cooked spaghetti, parsley and zest, and lemon juice and toss well to combine. Add 1- 2 tablespoons of the reserved cooking water and season to taste. If the mixture is looking a little dry, add a little more water.

5

Serve scattered with extra sliced chilli, a handful of rocket, freshly ground black pepper and lemon wedges.

GF - use gluten free pasta, DF remove cheese. LF - small amount of parmesan should be well tolerated.




Ingredients

This meal looks gourmet and it is BUT it takes no time at all. If you have frozen prawns in your freezer it can be a great last minute meal or if you’re lucky enough to have fresh prawns come your way than try this meal.
 400 g dried wholegrain spaghetti
 500 g Frozen prawns or 6-7 fresh prawns per person
 ¼ cup extra virgin olive oil
 2 chillies, long
 4 garlic cloves, sliced thinly
 1 punnet cherry tomatoes
 2 bunches asparagus or broccolini
 parsley leaves, chopped
 60 rocket
 1 lemon, grated zest, plus extra wedges to serve
 1 avocado, cubed
 Parmesan to serve

Directions

1

Cook spaghetti in boiling, salted water according to packet instructions. Drain and reserve 2/3 cup (165ml) cooking water.

2

While the pasta is cooking heat a large, deep, non-stick frypan over medium-high heat. Add the oil, garlic and chilli and cook, stirring frequently, for 2-3 minutes or until the garlic starts to turn golden.

3

Add the prawns, cherry tomatoes and asparagus and cook, tossing, for 5-6 minutes, or until prawns are cooked.

4

Add the cooked spaghetti, parsley and zest, and lemon juice and toss well to combine. Add 1- 2 tablespoons of the reserved cooking water and season to taste. If the mixture is looking a little dry, add a little more water.

5

Serve scattered with extra sliced chilli, a handful of rocket, freshly ground black pepper and lemon wedges.

GF - use gluten free pasta, DF remove cheese. LF - small amount of parmesan should be well tolerated.
Chilli and garlic prawn pasta

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