Juicy prawns pan fried in a smokey, sweet and spicy rose harissa paste that wraps around each spaghetti strand, with sweet blistered cherry tomatoes, garlic, lemon zest and fresh basil. This is a really quick and simple recipe using just a handful of ingredients that's packed with over 30g's of protein and ready in less than 15 minutes. Perfect for a delicious, balanced midweek meal. Serve with a simple rocket, balsamic and Parmesan salad or garlic bread.
Time to make : 15 minutes
Servings : 2
Ingredients
200g dried spaghetti
1 tbsp olive oil
2 galic cloves, minced
150g cherry tomatoes, halved
1 tbsp rose harissa paste
150g raw, peeled king prawns
1 lemon, zested and cut into wedges
Salt and pepper, to season
To serve: freshly grated Parmesan cheese, fresh herbs such as basil or parsley.
Method
Bring a saucepan of water to boil, add in 1 tsp salt and the dried spaghetti. Cook for 1 minute less than packet instructions.
Meanwhile, in a large frying pan over a medium heat, add in 1 tbsp olive oil. Once the oil is hot, add in the garlic and sauté for 1 - 2 minutes until golden. Reduce the heat to low and add in the rose harissa paste, halved cherry tomatoes and a pinch of salt, stirring everything together.
When the spaghetti is nearly ready, add the raw king prawns to the frying pan with the tomatoes, garlic and harissa paste. Increase the heat to medium - high and cook the prawns for about 4 minutes until they turn pink (larger prawns might take longer). Add in the lemon zest and stir through.
Drain the spaghetti, reserving 4 tbsp of starchy pasta water. Add the drained spaghetti and the reserved pasta water into the frying pan and mix everything together well.
Serve and garnish with finely grated Parmesan cheese, fresh herbs such as basil or parsley, a squeeze of lemon and fresh black pepper.
Nutritional Information
(per serve)
530 calories
32g protein, 77g carbs, 10g fat
Notes
Rose harissa paste is harissa paste with added crushed rose petals in. It has a smokey, sweet and slightly more mild chilli flavour than regular harissa which works really well with seafood. But you can absolutely use regular harissa paste instead.
Store any leftovers in an airtight container for up to 3 days in the fridge. Can be eaten cold or reheated, add 2 tablespoons of water (to stop the pasta from drying out) and ping in the microwave until piping hot.