Lemon and garlic chili prawns

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Lemon and garlic chili prawns

Servings:	Serves 4
Calories per serving:	594
Ready in:	20 minutes
Prep. time:	5 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	Chef
First published:	15th April 2016

A simple but strongly flavoured pasta main course served with rocket leaves.

I've used 2 dried Chile de árbol which made this dish nice and spicy. If you don't want it too hot then remove and discard the seeds.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 455g dried spaghetti
• 4 cloves of garlic, peeled and crushed
• 400g peeled prawns
• 250 ml white wine
• 2 heaped tablespoons of sun-dried tomato paste
• 2 dried red chillies crushed in a pestle and mortar
• Juice from 1 lemon
• Zest from 1 lemon
• sea salt and freshly ground black pepper

Method

1. Cook the spaghetti in plenty of boiling water for about 7 to 10 minutes
2. Heat about 4 tablespoons of olive oil in a frying pan or a wok and gently cook the garlic and chili. As soon as the garlic starts to colour, add the prawns.Don't allow it to brown or it will be bitter.
3. Stir in the sun-dried tomato puree and let it sizzle for 30 seconds
4. Add the white wine and stir well.
5. Once the wine has heater through toss the pasta in the sauce, add the lemon juice and serve.

Serving suggestions

Mix with the rocket, sprinkle with the lemon zest and drizzle with olive oil.

Variations

A tablespoon of satay sauce added a little more 'fishiness' and a subtle sweet flavour.

See also

• Pasta cooking times for all types of pasta (with pictures)

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