Spaghetti Prawns

Ingredients

• 500 gpeeled, deveined fresh prawns, washed
• 2courgettes, grated
• 2 punnetscherry tomatoes, halved
• 5 clovesgarlic, crushed
• ½lemon, juiced
• 60 ml (¼ cup), approximatelyolive oil
• 1 teaspoondried oregano
• 1 teaspoondried basil
• 1 teaspoonItalian herbs
• ½ teaspoonpaprika
• 1 teaspoon, or more or lesschilli flakes (optional)
• 2 teaspoonsbutter
• 240 ml (1 cup)reserved pasta water
• to tastesalt and pepper
• a handfulfresh parsley, chopped
• 375 gspaghetti, cooked (reserve 240 ml (1 cup) pasta water)

Instructions

1. 1

   Marinate prawns

   Toss the cleaned prawns with some Italian herbs, olive oil, salt and pepper, fresh parsley and paprika. Set aside.

2. 2

   Cook spaghetti

   Cook the spaghetti according to the packet instructions. Before draining, reserve 240 ml (1 cup) of the pasta water, then set the pasta aside.

3. 3

   Soften tomatoes

   Warm olive oil in a large pan and add the tomatoes and garlic. Sauté over a low heat, then simmer for a few minutes. Add all the herbs, chilli and spices, cover and cook until the tomatoes are tender, stirring occasionally.

4. 4

   Add sauce liquids

   Stir in the lemon juice, pasta water, a drizzle of olive oil and the butter. Simmer for a few minutes.

5. 5

   Cook prawns

   Add the prawns and cook for a few more minutes, until cooked throughout. Season to taste, then add the cooked pasta and stir to combine.

6. 6

   Finish with parsley

   Top with fresh parsley and stir it through.

7. 7

   Serve the pasta

   Serve with garlic bread and rocket salad.

What is spaghetti prawns?

This is a simple pasta dish combining spaghetti with prawns and a tomato, garlic and herb sauce. It draws on familiar Italian-style ingredients, though the recipe does not specify a particular regional origin.

The prawns add a savoury, tender contrast to the sweet tomatoes, while lemon and chilli bring brightness and gentle heat. Reserved pasta water helps the sauce cling to the spaghetti.

Nutrition and macros by portion

The nutrition label shows one serving as written: 460 calories, 35g protein, 39g carbs, 16g fat.

The spaghetti supplies most of the carbohydrates, while the prawns provide most of the protein. Olive oil and butter contribute much of the fat; pair a serving with rocket salad or other vegetables for a more balanced plate.

The listed ingredients

Prawns: Marinating them with herbs, oil, seasoning, parsley and paprika gives them flavour before they go into the pan.

Courgettes: They are included in the ingredient list, but the method does not say when to add them. The recipe leaves their place in the cooking sequence unspecified.

Tomatoes and garlic: Cooking these gently gives the tomatoes time to soften and form the base of the sauce.

Build the sauce gently

Low heat: Sauté the tomatoes and garlic gently, stirring from time to time so the garlic does not catch while the tomatoes soften.

Pasta water: Add the reserved water with the lemon juice and butter, then simmer briefly. It brings moisture and helps the sauce coat the pasta.

Cook the prawns carefully

Doneness: The method says to cook the prawns for a few minutes, until cooked throughout. Keep an eye on them and avoid leaving them in the pan longer than needed.

Timing: The recipe gives no exact cooking time for the prawns or sauce, so use the stated texture and doneness cues rather than relying on a fixed minute count.

Bring pasta and sauce together

Combine: Add the cooked spaghetti after the prawns are cooked, then stir until the pasta is mixed through the sauce.

Seasoning: Taste at the end and adjust the salt and pepper. Chilli is optional, so it can be left out or adjusted to suit your preference.

What to serve with it

Garlic bread: The recipe suggests serving the pasta with garlic bread, which is useful for scooping up any sauce left on the plate.

Rocket salad: A simple rocket salad provides a fresh, peppery contrast to the buttery tomato sauce.

Recipe notes & tips

• Reserve the pasta water before draining the spaghetti.
• Keep the tomato and garlic mixture over a low heat and stir it occasionally.
• Add the chilli gradually if you are unsure how much heat you want.
• Taste the sauce before serving and adjust the salt and pepper.
• The recipe lists grated courgettes but does not specify when to add them.

Variations

• Adjust the chilli: Use less or leave it out for a milder sauce.
• Use fresh herbs: Replace dried herbs with fresh ones if available, adjusting to taste.
• Add extra lemon: Serve with another squeeze of lemon for a brighter finish.
• Change the pasta: Use another pasta shape if you do not have spaghetti.
• Serve with greens: Add a larger rocket salad alongside the pasta.

Common mistakes to avoid

• Draining all the pasta water: Reserve a cup before draining so you can loosen and bring together the sauce.
• Cooking the garlic too fiercely: Keep the pan on a low heat so the garlic is less likely to catch.
• Overcooking the prawns: Cook only until they are cooked throughout, as the recipe directs.
• Adding pasta before the prawns are cooked: Follow the method and stir in the spaghetti after the prawns are done.
• Forgetting the courgettes: They are listed among the ingredients, but the method does not give an instruction for using them.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until hot throughout, adding a splash of water if the pasta seems dry.

Frequently asked questions