King Prawn and Cherry Tomato Spaghetti

View Frozen Fish
  • Serves: 2
  • Prep: 10 minutes
  • Cook: 15 minutes
  • Difficulty: Easy


300gm raw shell on king prawns

200gm uncooked spaghetti

Olive oil

1 large clove garlic, chopped

A generous pinch of dried chilli flakes

150gm cherry tomatoes, halved

50gm butter

2 tbs coarsely chopped fresh parsley

A simple and fast dish to prepare. When the tomatoes are added they only need heating through so their natural acidity and sweetness stand out. A fierce fry of the prawns to start with will give a greater depth to the dish as the toasted shells will give a “bisque” layer of flavour.

An excellent garnish to this would be some “pan grattato”, breadcrumbs that have been fried in olive oil. If you make some then scatter them over the finished dishes as you are about to carry them to the table.

  1. Bring a large pan of salted water to the boil. Add the spaghetti and cook for as long as is needed to take it to needing one more minute of cooking. Lift out a mugful of the cooking water and keep to one side and drain the spaghetti immediately.
  2. Then heat a large wide frying pan or similar with a splash of olive oil. Season the prawns and fry briskly for a minute or two on each side. Add the garlic and chilli. Shake the pan so the garlic softens and cooks. Throw in the cherry tomatoes and give another good shake to the pan.
  3. Add the spaghetti and combine all. Add the butter, parsley and a good splash of the reserved pasta water, just enough so that all emulsifies and gives enough silky juices to coat the pasta.
  4. Check the seasoning and add a little salt, if needed.
  5. Serve onto two dishes.

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