This is a very summery tasting dish, with bright, fresh flavours! It's dead quick and easy too! I'll be making this again!
(Serves 5)
500g spaghetti
3 cloves garlic
1 red chilli- medium heat
600g raw, peeled prawns
1 glass white wine
3 heaped tbsp sundried tomato purée
Juice and zest of 1 lemon
3 handfuls rocket
Olive oil
Salt and pepper
Method
1. Finely slice the chilli and garlic, and finely grate the zest from the lemon, set aside.
2. Set the spaghetti to boil in well salted water.
3. Add the garlic and chilli to a medium- hot frying pan with a splash of olive oil. Fry for 2-3 minutes until the garlic is a pale golden brown.
4. Add the prawns to the pan and sauté until pale pink in colour.
5. Add the wine and sundried tomato purée to the pan. Sizzle away until reduced a little and the alcohol from the wine has evaporated.
6. Squeeze in the lemon juice, folk the spaghetti to the prawn pan with a solash of pasta water to loosen the sauce, and stir through the rocket.
7. Serve up with a sprinkle of the lemon zest on top, and a hunk of focaccia... If you're feeling particularly greedy... Like me!
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