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Chilli prawns with courgette and tagliatelle recipe
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54 ratings
A quick and easy seafood pasta with crunchy freshly grated courgette, sweet prawns and more-ish tagliatelle. Increase the amount of chilli if you want more spice and finish with a grating of lemon zest for extra zing. See method
Ingredients
- 300g tagliatelle
- 2tbsp olive oil
- 2 cloves garlic
- 1 red chilli, diced
- 250g (8oz) large king prawns cooked and peeled
- 200g cherry tomatoes, halved
- 1 courgette, coarsely grated
- juice of 1 lemon and grated zest (optional)
If you haven't got tagliatelle, try using spaghetti or linguine
Each serving contains
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Energy
3250kj
770kcal
39%
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Fat
15g
21%
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Saturates
2g
11%
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Sugars
7g
8%
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Salt
2g
33%
of the reference intake
Carbohydrate 113g
Protein 39.4g
Fibre 8.3g
Method
- Cook the tagliatelle in lightly salted boiling water for 10 minutes.
- Meanwhile, heat the oil over a gentle heat and cook the garlic for a few seconds without browning. Add the chilli and prawns and fry for 2 minutes until the prawns are heated through.
- Drain the tagliatelle and add to the prawns, along with the cherry tomatoes, grated courgette and lemon juice, plus the zest, if using. Toss together and serve.
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