Prawn & harissa spaghetti

Method 1

Ingredients

100g long-stem broccoli, cut into thirds

180g dried spaghetti, regular or wholemeal

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

STEP 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 spaghetti following pack instructions, then drain, reserving a ladleful of cooking water.

STEP 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.

STEP 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.

STEP 4

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

Method 2

Ingredients:

- 200g spaghetti

- 1 tbsp olive oil

- 1 small onion, finely chopped

- 2 garlic cloves, minced

- 1 red bell pepper, finely chopped

- 200g prawns, peeled and deveined

- 2 tbsp harissa paste

- 1 can of chopped tomatoes

- Salt and pepper to taste

- Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.

2. In a large pan, heat the olive oil over medium heat. Add the onion and garlic, sauté until fragrant.

3. Add the red bell pepper and cook until softened.

4. Add the prawns and harissa paste, stir well to coat the prawns.

5. Pour in the chopped tomatoes and season with salt and pepper. Bring to a simmer and cook for 5-7 minutes.

6. Add the cooked spaghetti to the pan and toss to combine with the sauce.

7. Serve the prawn and harissa spaghetti hot, garnished with chopped parsley.

Comments

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