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Spicy prawn pasta recipe

17 ratings

Turn the heat up in the kitchen with this spicy prawn pasta, made with smoky harissa seasoning that will make this a dinner time regular. Full of fresh vegetables to ensure this adds to your 5-a-day, a silky smooth tomato sauce and plenty of tang from lemon juice and salad cheese, plate this dish up in just 25 minutes and enjoy. See method

Serves 4
5 mins to prepare and 20 mins to cook
657 calories / serving

Ingredients

2 tbsp olive oil
2 onions, finely chopped
2 garlic cloves, sliced
1 red chilli, finely chopped (deseeded if you like)
2-3 tsp harissa seasoning, to taste
2 x 400g tins chopped tomatoes
350g spaghetti
1 head of broccoli, cut into florets
250g frozen prawns
1 lemon, zested and ½ juiced
Pinch of caster sugar (optional)
100g reduced-fat salad cheese, crumbled

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
2775kj
657kcal 33%
Fat
13g 19%
Saturates
4g 18%
Sugars
24g 27%
Salt
2.2g 37%

of the reference intake
Carbohydrate 97.4g Protein 34.8g Fibre 12.6g

Method

Heat the oil in a large frying pan over a medium heat and fry the onions for 6-8 mins until softened. Stir in the garlic, chilli and 2 tsp harissa and fry for 1 min, then add the tomatoes, rinsing out each tin with 100ml water and adding it to the pan. Simmer for 10-15 mins until just starting to thicken.

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Meanwhile, bring a large pan of salted water to boil and cook the spaghetti to pack instructions, adding the broccoli for the last 4 mins. Drain, reserving 100ml cooking water

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Stir the prawns, lemon zest and a squeeze of juice through the sauce and simmer for 2 mins or until the prawns have defrosted. Season to taste, adding a pinch of sugar to balance the favours, if needed, and another 1 tsp harissa, if you like.
Add the spaghetti and broccoli to the sauce along with most of the cheese. Toss together well, adding a splash of the reserved pasta water to loosen, if needed. Top with the remaining cheese, a squeeze more lemon juice and extra black pepper to serve.