Seriously Good Prawn Spaghetti

Name: Seriously Good Prawn Spaghetti
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 Banana Shallots, or use onion; 0.5 tsp Hot Smoked Paprika; 3 tsp Extra Virgin Olive Oil, plus extra to serve; 300g Cherry Tomatoes; Sea Salt to taste,; 30g Parsley, chopped; 5 Fat Garlic Cloves, to taste; 1 tbsp Tomato Paste; 50g Butter; 190ml White Wine, approx; Freshly Ground Black Pepper to taste,; 1 Lemon; 400g Spaghetti; 400g King Prawns, fresh or frozen, shell-on if possible but add an extra 30% to allow for the shell weight

by Sophie Godwin

Pescatarian

Shellfish

15m prep time

35m total time

Easy level

14 ingredients

Seriously Good Prawn Spaghetti recipe by Sophie Godwin

I’m not lying when I say this is seriously good – and it has the potential to transport you to Mediterranean climes! It has all the classic components – garlic, tomatoes, prawns, lemon – but what really takes it up a notch is that you use the shells from the prawns to infuse the white wine for MAX FLAVOUR. I first made it for my mates on holiday in Madeira and they loved it. I hope you do, too.

Method

Based on 4 servings, adjust as needed.

Step 1

If you have shell on prawns, look at the hints before starting to cook. Finely chop the shallots or onion. Heat the olive oil in a large-ish saucepan with a lid over a medium heat. Add the shallots or onion and a pinch of salt and cook for 8–10 minutes, stirring occasionally, until softened but not coloured.

Step 2

Meanwhile, finely slice the garlic. Add to the pan and cook for 2 minutes until soft, then add the smoked paprika and tomato paste and continue to cook, stirring, for 1 minute more.

Step 3

Pour the wine into the shallot pan (discarding the shells if you had them) and add the whole tomatoes. Leave to bubble away, stirring occasionally, while you cook your spaghetti.

Step 4

Bring a large saucepan of salted water to the boil, then drop in the spaghetti. Cook according to the packet instructions, or for 1 minute less if you like it al dente.

Step 5

Meanwhile, chop the parsley (stalks and all). Cut the butter into cubes.

Step 6

When the pasta has 4 minutes left to cook, remove the lid from your sauce (the tomatoes should be starting to fall apart and everything will smell banging). Season the prawns with salt and pepper and add them to the sauce, then reduce the heat to low and cook for a few minutes until the prawns turn completely pink.

Step 7

Add the butter to the sauce, along with three-quarters of the parsley. Squeeze in the lemon juice (grate the zest and save for later) and season to taste – I like loads of black pepper.

Step 8

Using tongs, transfer the spaghetti to the sauce, tossing everything together so that each strand is coated, then divide between serving bowls. Top with the lemon zest, the remaining parsley and a drizzle more oil, if you like. Sensational.

Ingredients
Based on 4 servings

2 Banana Shallots, or use onion 1 x Sainsbury's Echalion Shallots 400g
0.5 tsp Hot Smoked Paprika 1 x La Chinata Smoked Paprika Powder 70g
3 tsp Extra Virgin Olive Oil, plus extra to serve 1 x Sainsbury's Olive Oil, Extra Virgin 1L
300g Cherry Tomatoes 1 x Sainsbury's Cherry Tomatoes 300g
Sea Salt to taste, 1 x Maldon Sea Salt Flakes 250g
30g Parsley, chopped 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
5 Fat Garlic Cloves, to taste 1 x Sainsbury's Large Garlic
1 tbsp Tomato Paste 1 x Sainsbury's Tomato Puree, Double Concentrate 200g
50g Butter 1 x Sainsbury's British Butter, Unsalted 250g
190ml White Wine, approx 1 x Sainsbury's House Pinot Grigio White Wine (Small bottle) 18.7cl
Freshly Ground Black Pepper to taste, 1 x Sainsbury's Black Peppercorn Grinder 50g
1 Lemon 1 x Stamford Street Co. 4 x Unwaxed Lemons
400g Spaghetti 1 x Sainsbury's Spaghetti Pasta 500g
400g King Prawns, fresh or frozen, shell-on if possible but add an extra 30% to allow for the shell weight 2 x Sainsbury's Frozen Large Raw Peeled King Prawns ASC 180g