This pasta dish has a Middle Eastern twist, with the delicious, fragrant spices of Harissa paste mixing with sweet cherry tomatoes, garlic and zingy lemon zest. It is so quick it can be rustled up in 20 minutes, so perfect for a midweek meal, when time is limited.
King prawns are my new go to food. They are so meaty and juicy, but really low in calories, with only 105 calories in 100g. I have them regularly with a massive salad for lunch. They also absorb lots of flavour in cooking too, just don’t cook them for too long or they end up looking more like shrimps than king prawns!
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Prawn and Harissa Spaghetti
- Total Time: 20 minutes
- Yield: 2 1x
Description
Delicious pasta with some Middle Eastern flair
Ingredients
100g long-stem broccoli, cut into thirds
120g dried spaghetti
1 tbsp Olive oil
1 large garlic clove, lightly bashed
150g cherry tomatoes, halved
150g raw king prawns
1 heaped tbsp rose harissa paste
1 lemon, finely zested
Instructions
- Bring a pan of lightly salted water to the boil. Add the broccoli and boil for 1 min 30 secs, or until tender. Drain and set aside.
- Cook the pasta following pack instructions, then drain, reserving a ladleful of cooking water.
- Heat the oil in a large frying pan, add the garlic clove and fry over a low heat for 2 mins.
- Remove with a slotted spoon and discard, leaving the flavoured oil.
- Add the tomatoes to the pan and fry over a medium heat for 5 mins, or until beginning to soften and turn juicy.
- Stir through the prawns and cook for 2 mins, or until turning pink. Add the harissa and lemon zest, stirring to coat.
- Toss the cooked spaghetti and pasta water through the prawns and harissa, season to taste and serve.
- Prep Time: 5
- Cook Time: 15
Nutrition
- Calories: 349