Prawn & Chilli Spaghetti


Light, healthy, and full of flavour (Serves 2)

If you're looking to commit carbicide without completely falling off the wagon, this pasta dish is a healthy and protein filled option. It only takes around 15 minutes to make, so you can whip this up and go to watch the newest episode of I Am Cait whilst feeling awkward and frustrated as to why some of the woman on there are hotter than you.


What you will need… 


  • 300g fresh/ dried spaghetti
  • 200g peeled raw large king prawns (you can get some great uncooked frozen prawns, just make sure you defrost them first)
  • 240g deli sun-dried tomatoes (weight is undrained)
  • 2 cloves garlic
  • 2 handfuls rocket
  • 200ml dry white wine (I used Sav. Blanc)
  • 1-2 fresh chillies
  • 1 lemon
  • Parmesan, to serve
  • (Optional) 2 spring onions

Method

Drain the sun-dried tomatoes and blend them in a food processor, making a coarse paste. Roughly chop ¾ of the rocket and leave the other ¼ to the side.
Depending on whether you're using dried or fresh pasta, start cooking the dried one now as it takes around 10 mins to make the sauce.
Heat 2 glugs of olive oil in a heavy based pan and fry the crushed garlic and chopped chilli (I always use 2 chillies, but for the more feeble tongues, just use 1). I tend to use a garlic mincer to crush the cloves, but somehow the smell always manages to stay on my hands and the next day at work I’m a little paranoid I am garlic girl.

        
When the garlic begins to ever so slightly turn golden, add the prawns and sauté for 1-2 mins on a high heat, stirring continuously.
Turn the heat back down and add the white wine and tomato paste. Cut the lemon in half and squeeze in some juice. Simmer for 3-4 mins. If you’re using fresh pasta, start cooking it now.
Once the pasta is cooked, drain and add to the sauce. If you’re adding spring onions, chop these finely and mix into the dish last minute.
Plate it up and grate over some lemon zest. Finish by adding some rocket leaves on top and Parmesan, if preferred.
There you have it, a light pasta dish that won’t leave you feeling too guilty.