SPAGHETTI WITH PRAWNS, CHILLI & ROCKET
A fresh, summery spaghetti dish packed full of seafood and spice
Provided by John Torode
Categories Dinner, Pasta
Time 25m
Number Of Ingredients 5
Steps:
- Cook the spaghetti in boiling salted water according to pack instructions.
- While the spaghetti is cooking, split the chillies down the centre lengthways. Using a teaspoon and starting at the top, scoop the seeds from the flesh - add these if you like your food hot. Using a sharp knife, cut the chillies in thin strips, bundle them together and cut across to make squares.
- Drain the spaghetti, toss with a drizzling of olive oil and set aside. Heat the oil in a deep frying pan or sauté pan over a high heat and add the prawns. Stir in the chillies, season, then add the spaghetti. Remove from the heat, fold through the rocket and stir.
Nutrition Facts : Calories 591 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 75 grams carbohydrates, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 0.26 milligram of sodium
SPAGHETTI WITH PRAWNS AND CHILLI
A quick, light and healthy pasta recipe that's easy to make and, with the combination of prawn, lemon, chilli and garlic, even easier to consume.
Provided by delicious. magazine
Categories August seasonal recipes
Yield Serves 4
Number Of Ingredients 8
Steps:
- Bring a large saucepan of water to the boil. Add the spaghetti and cook according to pack instructions or until the pasta is al dente.
- Shortly before the spaghetti is ready, put the oil and garlic into a large deep frying pan or shallow saucepan over a medium-high heat. As soon as the garlic starts to sizzle, add the chillies and fry for 1 minute. Add the tomatoes and fry for a further minute. Add the lemon zest, lemon juice, prawns and some seasoning and cook for 11/2-2 minutes, until the prawns are heated through.
- Drain the spaghetti and add to the pan of prawns with the rocket and toss together well. Divide between 4 warmed pasta bowls and serve.
Nutrition Facts :
CHILLI PRAWN LINGUINE
An elegant, low-fat seafood dish, perfect for mid-week entertaining - very light and stylish
Provided by Good Food team
Categories Dinner
Time 35m
Number Of Ingredients 12
Steps:
- To make the dressing, mix 2 tbsp virtually fat-free fromage frais, the grated zest and juice of 2 limes and 2 tsp golden caster sugar in a small bowl and season with salt and pepper. Set aside.
- Cook 280g linguine pasta according to the packet instructions. Add 200g trimmed sugar snap peas for the last minute or so of cooking time.
- Meanwhile, heat 2 tbsp olive oil in a wok or big frying pan, toss in 2 finely chopped large garlic cloves and 1 deseeded and finely chopped large red chilli and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown.
- Tip in 24 peeled raw king prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.
- Add 12 halved cherry tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften.
- Drain the linguine pasta and sugar snap peas well, then toss into the prawn mixture.
- Tear in a handful of basil leaves, stir, and season with salt and pepper.
- Serve with mixed salad leaves drizzled with the lime dressing, and warm crusty white bread.
Nutrition Facts : Calories 333 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 0.9 milligram of sodium
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