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Creamy lemon and prawn spaghetti recipe

Creamy lemon and prawn spaghetti recipe

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All the family will love this easy yet impressive spaghetti dish that's creamy, zingy and packed with flavour. Ready in just 25 minutes, it's ideal for those busy weekdays when you need something quick and healthy. See method

  • Serves 4
  • Takes 25 mins
  • 529 calories / serving
  • Healthy


  • 1 tbsp olive oil
  • 1 onion, finely chopped​
  • 3 garlic cloves, crushed
  • 1 lemon, zested and juiced
  • 1 reduced-salt vegetable stock cube, made up to 400ml
  • 100g soft cheese
  • 350g spaghetti
  • 125g baby spinach
  • 250g pack frozen cold-water prawns, defrosted and drained
  • 25g pecorino
  • 10g fresh basil, roughly chopped
1 of your 5 a day and a source of protein

Each serving contains

  • Energy

  • Fat

    13g 19%
  • Saturates

    5g 26%
  • Sugars

    6g 7%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 73.5g Protein 26.3g Fibre 6.8g


  1. Heat the oil in a frying pan over a medium-high heat, then fry the onion for 5-6 mins until golden brown. Add the garlic and lemon zest and cook, stirring, for 2 mins, then add the stock and soft cheese. Season with black pepper, bring to a simmer for 12-15 mins until reduced.
  2. Meanwhile, cook the spaghetti to pack instructions. About 3 mins before it’s ready, add the spinach and defrosted prawns to the sauce; cook until the spinach has wilted and the prawns are piping hot. Stir through the pecorino.
  3. Drain the pasta, reserving 100ml cooking water. Add the pasta to the sauce, tossing to coat, then stir through the lemon juice, basil and a splash of pasta water to loosen. Divide among plates and add a grinding of black pepper to serve.

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