Prawn, Chilli & Rocket Pasta

If you want something quick for dinner which tastes like you spent hours putting love and attention in to it, then this is the recipe for you.

What you need..

  • 400g of Prawns
  • Spaghetti
  • 50g Rocket (around two large handfuls)
  • Large Handful of Chopped Basil
  • 2 x Cloves of Garlic
  • 1 x Red Chilli
  • Vine Tomatoes (around two small handfuls)
  • 50 ml White Wine Vinegar
  • Juice of Half a Lemon
  • 1 Tbsp Tomato Puree
  • Pepper and Chilli Flakes to taste

Serves: 2          Prep Time:2 minutes

Syn Free                               Gluten Free                    Dairy Free
(use gluten free pasta )

Cook Time: 20 Minutes

How its done…

  • Start with getting your pan of hot water on the go for the spaghetti.
  • In a separate pan spray with a little fry light and add the prawns.  As the prawns start to turn pink add the tomato puree and coat the prawns.  Slice your chilli in to thin slices, I kept the seeds because I like a bit of spice but remove this if your prefer it milder.  Slice the vine tomato in half and add half of the tomatoes to the pan keeping half aside.  Let the mixture simmer until the prawns are thoroughly cooked and tomatoes are softening.
  • In your other pan make sure to season the water well with salt before adding in your spaghetti.  It should take around 10 minutes to cook but check your packet for instructions.
  • Back to your prawns, add in the other half of your tomatoes, half the white wine vinegar and half the chopped basil and mix well.
  • Once your spaghetti is cooked drain the water but leave a little in the bottom to add to the sauce.  Mix your spaghetti in with your prawn mixture, add the second half of the white wine vinegar and the lemon juice.  Add a handful of the rocket, turn the heat low and keep mixing well letting all the mixture combine.
  • Take the mixture off the heat, add in your final handful of rocket and the second half of your basil stirring in.  Season to taste with pepper and chilli flakes before serving.

Top Tip: I always find when cooking Italian food the biggest mistake people make is over cooking fresh ingredients which is why I tend to add in half of an ingredient in then the other half later, for example the tomatoes or basil.  This just allows you to have that fresh taste bite that makes Italian food so wonderful and not just soggy mess.

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