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Greatest plates · Main
Garlic prawn and cherry tomato spaghetti
Sweet prawns tossed with garlic, burst cherry tomatoes, chilli and lemon through silky spaghetti. Fast, fresh and restaurant-good.
Serves 4Prep 15 minCook 20 minprawn
Containsdairy · gluten · shellfish
Protein 28%Carbs 51%Fat 21%
About 720 kcal a serve — 52 g protein, 95 g carbs, 18 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Cook the spaghetti
Al denteBring a large pot of well-salted water to the boil and cook the spaghetti until al dente. Reserve a cup of pasta water before draining.
In the potBoil pasta →
10 min
Sizzle the garlic
FragrantMeanwhile, heat the olive oil in a large pan over medium heat and gently cook the sliced garlic and chilli flakes for 1 minute until fragrant but not browned.
Into the panSizzle →
1 min · medium
Burst the tomatoes
SaucyAdd the halved cherry tomatoes and cook for 5–6 minutes, pressing them down so they collapse into a light sauce.
Into the panSoften →
6 min
Cook the prawns
Just pinkTurn the heat up, add the prawns and cook for 3–4 minutes, turning, until just pink and opaque. Don't overcook or they'll toughen.
Into the panSear →
4 min · high
Toss it together
GlossyAdd the drained spaghetti, butter, lemon juice and a splash of pasta water. Toss well until glossy, season with salt and pepper, then stir through the parsley.
Into the panToss all →
2 min
Serve
Divide between plates and serve immediately with an extra squeeze of lemon.
Cook's noteSave that pasta water — it's what makes the sauce cling. Lovely with a side salad and bread for mopping up.
Estimated per serve
720 kcal · 52 g protein · 95 g carbs · 18 g fatestimates, within ~10%
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