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Greatest plates · Main
Garlic prawn spaghetti with cherry tomatoes
Sweet prawns tossed through spaghetti with garlic, burst cherry tomatoes and a hit of lemon. A light, quick weeknight pasta.
Serves 4Prep 15 minCook 20 minprawn
Containsgluten · shellfish
Protein 27%Carbs 51%Fat 22%
About 620 kcal a serve — 42 g protein, 78 g carbs, 15 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Cook the pasta
Bring a large pot of salted water to the boil and cook the spaghetti until al dente, then reserve a cup of pasta water and drain.
In the potBoil →
10 min
Sizzle the garlic
Heat the olive oil in a large pan over medium heat and cook the sliced garlic for 1 minute until fragrant but not browned.
In the panInto the pan →
1 min
Burst the tomatoes
Add the cherry tomatoes and cook for 5 minutes, pressing gently until they soften and release their juices.
In the panInto the pan →
5 min
Cook the prawns
Add the prawns and cook for 3 minutes, turning, until pink and just opaque.
In the panInto the pan →
3 min
Toss it together
Add the spaghetti, spinach, lemon juice and zest with a splash of pasta water, tossing until the spinach wilts and the sauce coats the pasta.
In the panCombine →
2 min
Season and serve
On topSeason with salt and pepper, scatter with parsley and serve straight away.
What goes inTo finish →
Cook's noteDon't overcook the prawns or they turn rubbery — pull them off the heat as soon as they curl and turn opaque. Extra spinach and cherry tomatoes stirred through at the end are always welcome.
Estimated per serve
620 kcal · 42 g protein · 78 g carbs · 15 g fatestimates, within ~10%
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