Prawn spaghetti with tomato, chilli and basil
Serves 2
Easy
Total time:
20 minutes is all it takes to make this mean midweek pasta dish, flavoured with all the good things: white wine, butter, olive oil and prawns
Skip to ingredients
- 1 tbsp olive oil
- 1 clove garliccrushed
- ½ tsp dried chilli flakes
- 150g baby plum tomatoes
- 150ml white wine
- 200g spaghetti
- a handful of leaves basil
- 225g raw peeled prawns
- a generous knob butter
Nutrition: per serving
- kcal603
- fat10.4g
- saturates2.6g
- carbs79.7g
- sugars7.2g
- fibre5.5g
- protein33.1g
- salt0.7g
Method
step 1
Heat the oil in a large frying pan, add the garlic and chilli flakes, and cook gently for 2-3 minutes. Add the tomatoes and cook for 3-4 minutes or until they start to soften. Tip in the wine and simmer for 5 minutes.
step 2
Meanwhile, cook the spaghetti in boiling salted water until just tender then drain, reserving a cup of water.
step 3
Stir the basil and the prawns into the tomatoes, season well, and cook until the prawns turn pink. Stir in the butter and spaghetti with a splash of the cooking water to loosen the sauce, toss and serve.
