A truly delicious pasta dish doesn't need more than a few ingredients and this Garlic Prawn Spaghetti is proof of that. If you are a garlic lover, then this one is for you.
Put 140 g Spaghetti into a pan of boiling water and simmer for 12 minutes.
Meanwhile, add 1 tablespoon Olive oil to a frying pan and gently heat on low. Add 5 Garlic cloves (crushed) and 15 Cherry tomatoes and gently cook for 3 minutes.
Add 150 g King prawns and 100 g Sun-dried tomatoes and cook for a further 2 minutes. Carefully squashing the cherry tomatoes so they burst.
Drain the spaghetti and add to the tomato mixture. Add 20 g rocket (arugula), 1 Lemon (juice and zest) and 1 pinch Sea salt and black pepper. Mix well and serve with 5 g Fresh parsley (finely chopped) sprinkled on top.
Notes
When squashing the tomatoes (step 3), be careful as the insides will be hot and can squirt out. This step is needed as it creates a "sauce" for the dish.
We used king prawns to make this, as we prefer the chunkier texture. You can use smaller prawns if you prefer, or shrimp as they are called in the US.
Do not overcook this recipe, as the prawn will get a bit rubbery.
You can add an extra kick of flavour by sprinkling some dried red chilli flakes on top before serving.
When draining the spaghetti, add a little of the pasta water (just a splash). This helps to thicken the sauce up a little and will help it to cling to the spaghetti.
Adding a pinch of sugar to the sauce really helps to bring out the flavour of the tomatoes.