Chilli and garlic prawn spaghetti
Dry wholemeal pasta
250 g, spaghetti
1 medium, halved, thinly sliced
Raw peeled prawns
400 g, (bought peeled), deveined
Fresh red chilli
1 whole, finely chopped
3 clove(s), crushed
Fresh lemon rind
1 tsp, finely grated
Fresh flat-leaf parsley
¼ cup(s), chopped
1 medium, cut into wedges, to serve
1 x 3 second spray(s)
- Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Reserve ½ cup (125ml) cooking water, then drain.
- Meanwhile, lightly spray a large non-stick saucepan with oil and heat over medium heat. Cook onion, stirring, for 3-4 minutes, until softened. Add prawns and tomatoes, cook, stirring, for 3 minutes or until prawns change colour. Add chilli, garlic and rind, cook, stirring, for a further 1 minute. Season with pepper.
- Add juice, pasta and reserved cooking water to prawn mixture and gently toss to combine. Stir through parsley. Serve with lemon wedges.