Spaghetti with Prawns and Rocket

Famously known as Spaghetti con Gamberetti e Rucola in Italy, this dish makes an easy family supper, and is equally at home making an impressive entrance at a supper party for friends. Ummm… delicious!

Ready in 20 minutes
Serves 4 people

Ingredients

300g Cook Italia Spaghetti
340g large frozen cooked & peeled prawns, defrosted
1 tablespoon Extra Virgin Olive Oil
1 Red Chilli, deseeded and finely chopped (optional)
2 Cloves Garlic, crushed
1 can Cook Italia Chopped Tomatoes
50g Rocket leaves, roughly chopped, plus a handful for garnish
Juice and zest of 1 Lemon
A pinch Salt and Black Pepper to serve

Method

Cook the Spaghetti in a large pan of boiling water, with a pinch of salt, for 8 to 10 minutes, or according to the instructions on the pack.

Place the prawns on kitchen paper to absorb the water.

Use a zester or a fine knife to make fine strips from the lemon peel, then cut the lemon in half and squeeze and save all the juice.

Warm the Olive Oil in a pan on a medium heat. Add the garlic and chilli (if using) and fry for a couple of minutes, stirring occasionally, until softened but not burnt.

Add the Chopped Tomatoes and bring to the boil, then reduce to a simmer for 5 minutes, stirring occasionally.

Stir in the prawns and let them heat through for 2 minutes.

Add the roughly chopped rocket, lemon zest and juice, and stir. Taste, then add a pinch of salt and pepper.

When the Pasta is how you like it ‘ ‘al dente’ or slightly softer – drain it and tip the hot, drained Pasta into the sauce. Stir gently until the Pasta is thoroughly coated in the sauce.

Scatter with a few whole rocket leaves and serve immediately with black pepper for a final flourish.


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