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Lemon and garlic chili prawns
What you'll need and how to make this dish
455g dried spaghetti
4 cloves of garlic
peeled and crushed
400g peeled prawns
250 ml white wine
2 heaped tablespoons of sun-dried tomato paste
2 dried red chillies crushed in a pestle and mortar
Juice from 1 lemon
Zest from 1 lemon
sea salt and freshly ground black pepper
Cook the spaghetti in plenty of boiling water for about 7 to 10 minutes
Heat about 4 tablespoons of olive oil in a frying pan or a wok and gently cook the garlic and chili. As soon as the garlic starts to colour
add the prawns.Don't allow it to brown or it will be bitter.
Stir in the sun-dried tomato puree and let it sizzle for 30 seconds
Add the white wine and stir well.
Once the wine has heater through toss the pasta in the sauce
add the lemon juice and serve.