Prawn & harissa spaghetti
Prep
5 mins
Cook
15 mins
Servings
2
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in just 15 minutes, which means you can have a restaurant quality meal on the table before you know it. The harissa paste brings this wonderful smoky, spiced depth that makes the prawns and cherry tomatoes sing, while the broccoli adds a nutritious punch of vitamins and fibre to keep things wholesome. It's simple enough that you don't need any fancy cooking skills, yet impressive enough to serve when friends drop by. Best of all, it uses just a handful of pantry staples and fresh ingredients, so you won't break the bank making it.
Ella x
Ingredients
- 100 glong-stem broccoli cut into thirds
- 180 gdried spaghetti regular or wholemeal
- 2 tbspolive oil
- 1 largegarlic clove lightly bashed
- 150 gcherry tomatoes halved
- 150 graw king prawns
- 11 heaped tbsp rose harissa paste
- 11 lemon finely zested
Detail level
Instructions
- 1
Bring a pan of lightly salted water to the boil. Add the broccoli and boil for 1 min 30 secs, or until tender. Drain and set aside. Cook the spaghetti following pack instructions, then drain, reserving a ladleful of cooking water.
- 2
Heat the oil in a large frying pan, add the garlic clove and fry over a low heat for 2 mins. Remove with a slotted spoon and discard, leaving the flavoured oil.
- 3
Add the tomatoes to the pan and fry over a medium heat for 5 mins, or until beginning to soften and turn juicy. Stir through the prawns and cook for 2 mins, or until turning pink. Add the harissa and lemon zest, stirring to coat.
- 4
Toss the cooked spaghetti and pasta water through the prawns and harissa. Stir through the broccoli, season to taste and serve.
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