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Summer spaghetti with prawns
Summer spaghetti with prawns
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Delicious Mediterranean prawn pasta perfect for summer entertaining and relaxing outdoor dining.
Ingredients:
  • 500g cherry tomatoes, halved
  • 80ml olive oil
  • 400g spaghetti
  • 1 chorizo, sliced
  • 200g green beans, trimmed, blanched, refreshed
  • 1 small red onion, thinly sliced
  • 250.00 ml wild rocket
  • Zest and juice of 1 lemon
  • 160g olive
  • 500g cooked prawns, peeled (tails intact), deveined
  • 150g feta, drained
  • 40.00 ml finely chopped oregano
  • 40.00 ml finely chopped flat-leaf parsley
Instructions:
  • Preheat your oven to 180°C and prepare a baking tray with foil.
  • Spread the cherry tomatoes on the baking tray, season with salt and pepper, and drizzle with 1 tablespoon of oil. Roast in the oven for 20 minutes until they are tender. Set aside.
  • Cook the pasta as directed on the packet until al dente. Drain and set aside.
  • Heat 1 tablespoon of oil in a frypan over medium-high heat. Sear the chorizo for 1 minute on each side until crispy. Pat dry on paper towel. Combine the chorizo with pasta, beans, onion, rocket, lemon zest, olives, prawns, half of the tomatoes, and two-thirds of the feta in a bowl.
  • Combine lemon juice, 2 tablespoons of oil, remaining herbs, and season in a small bowl. Toss dressing with pasta.
  • Distribute the pasta evenly into 4 bowls, then sprinkle with the rest of the tomatoes and feta. Finish with the remaining parsley and oregano for garnish before serving.

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