Garlic & chipotle prawn & corn pasta
Prep
5 mins
Cook
15 mins
Servings
4
Difficulty
Easy
This is my go to weeknight dinner when I want something restaurant quality without the fuss. Garlic and chipotle prawns tossed with sweet corn and fresh basil over spaghetti is honestly one of my favorite flavor combinations, and the best part is it comes together in just 20 minutes flat. Prawns are packed with protein and selenium, which supports your immune system, so you're getting something genuinely good for you while enjoying bold, smoky flavors. Using frozen ingredients keeps costs down and means there's zero waste, plus everything cooks at the same pace so you're not juggling multiple pans.
Ella x
Ingredients
- 360 gramsessential spaghetti
- 25 gramsbutter
- 2 tspchipotle flakes(Chipotle Chilli Flakes, to taste)
- 3 clove/sgarlic cloves(garlic, finely chopped)
- 350 gramsfrozen essential supersweet sweetcorn
- 300 gramsfrozen essential cooked peeled prawns(defrosted and patted dry)
- 25 gramsbasil(most leaves chopped, few small ones reserved)
- 4 tbspessential ricotta(Essential Italian Ricotta)
- 1essential lemons(Essential Lemon, scrubbed, zested )
Detail level
Instructions
- 1
Cook the pasta in a large pan of salted boiling water according to pack instructions.
- 2
Meanwhile, melt the butter in a large frying pan, add the chilli flakes and garlic, then cook gently for a couple of minutes until the garlic is starting to colour. Tip the corn into the pan and fry on a high heat until cooked through, about 4-5 minutes. Stir in the prawns and cook for 1-2 minutes more, until piping hot throughout.
- 3
Reserve a mug of the cooking water, then drain the pasta and tip it into the frying pan, then toss with the corn and prawns, adding a little pasta water to help the pan juices coat the pasta. Stir through the chopped basil and ricotta. Divide between 4 plates, then sprinkle with the basil leaves and lemon zest to serve.
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