30-minute spicy prawn spaghetti
Serves: 2, easily doubled
Prep time: 15 minsTotal time: 
Recipe photograph by Maja Smend
30-minute spicy prawn spaghetti
All-in-one pastas, where the pasta and sauce cook together in one pan, are midweek supper gold.
Serves: 2, easily doubled
Prep time: 15 minsTotal time: 
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Nutritional information (serving)
Calories
538Kcal
Fat
16gr
Saturates
7gr
Carbs
65gr
Sugars
8gr
Fibre
6gr
Protein
32gr
Salt
4.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 tbsp olive oil
- 1 courgette, diced
- 1 x 165g pack raw peeled king prawns
- zest and juice of 1⁄2 lemon, plus wedges to serve
- 2 garlic cloves, sliced
- 1⁄2 - 1 tbsp harissa paste (to taste)
- 1⁄2 tbsp tomato purée
- 2 tbsp vodka (optional)
- 2 large tomatoes, roughly chopped
- 600ml hot vegetable stock (made using 1 stock cube)
- 150g spaghetti
- 1⁄2 tsp fine sea salt
- 75g feta, crumbled
- a handful of rocket, to serve (optional)
Step by step
- Heat half the oil in a frying or sauté pan and fry the courgette for 2-3 minutes until starting to colour. Add the prawns, season lightly and fry for about 2 minutes until they’ve turned pink (but don’t overcook them). Season with a squeeze of lemon juice, then tip into a bowl and set aside.
- Add the rest of the oil to the pan along with the garlic, and heat until the garlic starts to sizzle. Stir in the harissa and tomato purée and cook for 30 seconds, then add the vodka if using, followed by the tomatoes. Pour in the stock and add the spaghetti, the salt and some freshly ground pepper. Bring to the boil, mixing well. Cook uncovered at a brisk bubble for 15 minutes, stirring regularly, until the pasta is al dente and the sauce has reduced to a coating consistency. Add extra water if needed at any point.
- Return the courgette and prawns to the pan and mix through, making sure the prawns are piping hot. Adjust the seasoning, adding more lemon juice to taste. Scatter the feta and lemon zest on top, and add some rocket if you wish. Serve in warmed bowls.
