Spaghetti with prawn, cherry tomato and basil
For a quick, weeknight meal that looks (and tastes) like it’s from a restaurant, you can’t go past this light, refreshing seafood dish.
Serves: Four
Ingredients:
- 750g green prawns, peeled, deveined, tail intact
- 2 tablespoon olive oil
- 1 red onion, finely chopped
- 2 cloves garlic, thinly sliced
- 1 small chilli, chopped
- 275g cherry truss tomatoes, halved
- 1 lemon, zested and juiced
- 400g spaghetti
- ½ cup basil leaves, plus extra to garnish
Method:
1. Heat oil in large frying pan on high. Sauté onions and garlic for four minutes or until onions are softened. Add prawns, tomatoes, chilli, lemon zest and juice. Cook, stirring occasionally, for four minutes or until prawns change colour. Season with salt and pepper, and then remove from heat.
2. Meanwhile, cook pasta in saucepan of boiling salted water until al dente. Follow packet instructions for time. Drain well.
3. Add pasta to prawn mixture and place over low heat for one to two minutes or until warmed through. Serves topped with extra basil leaves.
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