PRAWN PASTA RECIPE RECIPES

Name: Spaghetti with prawns and rocket (Spaghetti con gamberetti e rucola)
Total time: 20 min
Yield: 4
Cuisine: https://schema.org/LowLactoseDiet
Ingredients: 455 g dried spaghetti; 2 cloves garlic; extra virgin olive oil; 1-2 dried red chillies; 400 g peeled raw prawns from sustainable sources, ask your fishmonger; 1 small wineglass white wine; 2 heaped tablespoons sun-dried tomato purée or 6 sun-dried tomatoes blitzed in a blender; 1 lemon; 2 handfuls of rocket

PRAWN SPAGHETTI RECIPE | JAMIE OLIVER PASTA RECIPES

Prawn spaghetti recipe | Jamie Oliver pasta recipes image

This dish was on the menu in a little restaurant called La Gondola in one of the roughest parts of Palermo. I thought the combination of flavours was great, and very accessible to us back home in Britain. You can buy very high-quality frozen prawns in supermarkets these days (thaw before using), so it’s a win-win situation, but if you can get hold of some super-fresh ones and peel them yourself this can all of a sudden become very luxurious in flavour. A real crowd-pleaser. Finish off with good-quality olive oil and wild rocket full of flavour and you’ll be laughing.

Total Time 20 minutes

Yield 4

Number Of Ingredients 9

Ingredients

455 g dried spaghetti
2 cloves garlic
extra virgin olive oil
1-2 dried red chillies
400 g peeled raw prawns from sustainable sources, ask your fishmonger
1 small wineglass white wine
2 heaped tablespoons sun-dried tomato purée or 6 sun-dried tomatoes blitzed in a blender
1 lemon
2 handfuls of rocket

Steps:

1. Cook your spaghetti in a large pan of salted boiling water according to the packet instructions.
2. Meanwhile, peel and finely chop the garlic. Heat 3 good lugs of extra virgin olive oil in a large frying pan, then toss in the garlic and crumble in the chilli. As the garlic begins to colour, add the prawns and sauté them for a minute. Add the white wine and tomato purée, and simmer for a couple of minutes.
3. Grate the zest of the lemon and roughly chop the rocket. When the pasta is ready, drain it in a colander, reserving a little of the cooking water.
4. Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped rocket, adding a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning with sea salt and black pepper.
5. Divide between 4 plates and sprinkle with the grated lemon zest and the rest of the rocket leaves.

Nutrition Facts : Calories 699 calories, FatContent 24.3 g fat, SaturatedFatContent 3.3 g saturated fat, ProteinContent 33.5 g protein, CarbohydrateContent 86.9 g carbohydrate, SugarContent 5.5 g sugar, SodiumContent 2.1 g salt, FiberContent 4.2 g fibre

EASY PRAWN PASTA RECIPES - OLIVEMAGAZINE

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Make one of our quick seafood pasta dishes for an impressive midweek meal, from spicy linguine with 'nduja to zesty fettuccini and orecchiette pasta salads

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7. You can make this with the fresh or dried pasta – if you're using fresh, cut the sheets into linguine.
8. Now it’s time to focus. Great pasta is all about timing and confidence – the sauce takes 4 minutes, so if using dried pasta, get that on first and start the sauce after 8 minutes; if using the fresh, cook it halfway through the sauce process – I don’t want you to overcook the prawns or pasta.
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From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 699 calories per serving

1. Cook your spaghetti in a large pan of salted boiling water according to the packet instructions.
2. Meanwhile, peel and finely chop the garlic. Heat 3 good lugs of extra virgin olive oil in a large frying pan, then toss in the garlic and crumble in the chilli. As the garlic begins to colour, add the prawns and sauté them for a minute. Add the white wine and tomato purée, and simmer for a couple of minutes.
3. Grate the zest of the lemon and roughly chop the rocket. When the pasta is ready, drain it in a colander, reserving a little of the cooking water.
4. Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped rocket, adding a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning with sea salt and black pepper.
5. Divide between 4 plates and sprinkle with the grated lemon zest and the rest of the rocket leaves.

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