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Photo of Lemon spaghettini with prawns and calamari by WW

Lemon spaghettini with prawns and calamari

Total Time
15 min
5 min
10 min
Lemon and seafood are a perfect combination and when a part of this pasta dish, it becomes a fabulous 15 minute meal for a sunny summer’s day.


Oil spray

1 x 3 second spray(s)

Dry pasta

250 g, spaghettini variety

Raw peeled prawns

300 g, peeled, garlic marinated

Calamari or squid, raw

300 g, uncrumbed calamari rings

Dried chilli flakes

1 tsp


1 medium, plus extra wedges to serve

Olive oil

2 tsp

Fresh flat-leaf parsley

2 tbs, chopped


1 medium, wedges to serve


  1. Fill and boil the kettle. Pour boiling water into a large saucepan and return to the boil over high heat. Cook pasta in boiling salted water, following packet instructions, or until just tender. Drain, reserving ½ cup (125ml) cooking liquid.
  2. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over high heat. Cook prawns, calamari and chilli, stirring, for 3–4 minutes or until just cooked through. Grate rind from lemon into frying pan and toss to combine. Season with pepper.
  3. Squeeze juice from lemon. Add juice, pasta and reserved cooking liquid to prawn mixture and toss to combine. Drizzle with oil and sprinkle with parsley. Serve with lemon wedges.


SERVING SUGGESTION: Baby spinach leaf and rocket salad with lemon garlic dressing. Combine 2 teaspoons olive oil, 1 tablespoon lemon juice and 1 garlic clove (crushed) in a medium bowl. Add 120g baby spinach and rocket leaf mix and toss to combine. TIP: Peeled and marinated prawns are available at the seafood counter of most supermarkets. If unavailable use 300g peeled green prawns tossed with 1 teaspoon crushed garlic.