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Chilli prawns with courgette and tagliatelle recipe

54 ratings

A quick and easy seafood pasta with crunchy freshly grated courgette, sweet prawns and more-ish tagliatelle. Increase the amount of chilli if you want more spice and finish with a grating of lemon zest for extra zing. See method

Serves 4
20 mins
770 calories / serving
Dairy-free

Ingredients

300g tagliatelle
2tbsp olive oil
2 cloves garlic
1 red chilli, diced
250g (8oz) large king prawns cooked and peeled
200g cherry tomatoes, halved
1 courgette, coarsely grated
juice of 1 lemon and grated zest (optional)

If you haven't got tagliatelle, try using spaghetti or linguine

Each serving contains

Energy
3250kj
770kcal 39%
Fat
15g 21%
Saturates
2g 11%
Sugars
7g 8%
Salt
2g 33%

of the reference intake
Carbohydrate 113g Protein 39.4g Fibre 8.3g

Method

Cook the tagliatelle in lightly salted boiling water for 10 minutes.
Meanwhile, heat the oil over a gentle heat and cook the garlic for a few seconds without browning. Add the chilli and prawns and fry for 2 minutes until the prawns are heated through.
Drain the tagliatelle and add to the prawns, along with the cherry tomatoes, grated courgette and lemon juice, plus the zest, if using. Toss together and serve.

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