Prawn & harissa spaghetti
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Prawn & harissa spaghetti

By Esther Clark

Try our spaghetti dinner for two, with king prawns and harissa dressing. It only takes 20 minutes to make and is healthy too – great for a midweek meal, or a special occasion like Valentine’s Day

  • Prep:5 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 511
  • fat 13g
  • saturates 2g
  • carbs 72g
  • sugars 6g
  • fibre 7g
  • protein 22g
  • salt 0.9g

Ingredients

  • 100g long-stem broccoli, cut into thirds
  • 180g dried spaghetti
  • 2 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

Method

  1. 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.

  2. 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.

  3. 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.

  4. Toss the cooked spaghetti and pasta water through the prawns and harissa, season to taste and serve.

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