Prawn, Tomato & Courgette Spaghetti
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Prawn, Tomato & Courgette Spaghetti

Course: Main Food Recipes, Pasta Recipes, Seafood Recipes
Servings

2

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

300

kcal

One of the quick and easy pasta dishes pulling bits & pieces together from the fridge & freezer.


Ingredients

  • 360g cooked defrosted king prawns

  • 2 Shredded courgette

  • 1 tbsp of olive oil

  • 3 crushed cloves of garlic

  • 1 tsp dried oregano

  • 1 tsp dried parsley

  • 1 tsp dried basil

  • A handful of fresh basil

  • Punnet of sliced sweet vine cherry tomatoes

  • 1 juice of lemon & zest

  • 1 tsp of sugar

  • Sea salt & black pepper

  • Spaghetti

  • Parmesan (optional)


Directions

  • Heat a tbsp of olive oil and add the garlic & herbs, and slowly simmer to infuse the oil on a gentle heat so that it doesn’t burn.
  • Add the chopped tomatoes for 3-4 minutes until starting to soften. Add the shredded courgette and cook for another 2 minutes.
  • Add the sugar and season.
  • Leave on low heat whilst you cook your spaghetti.
  • Whilst the spaghetti is cooking, add a cup of pasta water along with basil & the prawns to the tomatoes and make sure the prawns are heated through fully. Add the zest of one lemon.
  • Drain the spaghetti and add to the prawns and squeeze the lemon juice. Mix through until all the spaghetti is coated in the lovely garlicky tomato juices. Season well.
  • Serve with a sprinkle of Parmesan.