Recipes Summer spaghetti with prawns

Recipes Summer spaghetti with prawns

Recipes Summer spaghetti with prawns

Recipes Summer spaghetti with prawns This particular Mediterranean-inspired prawn pasta signals easy summertime entertaining and a long, laidback alfresco lunch. Summer spaghetti with prawns


  • 500g cherry tomato vegetables, halved
  • 1/3 cup (80ml) olive oil
  • 400g spaghetti
  • 1 chorizo, sliced
  • 200g green beans, trimmed, blanched, refreshed
  • 1 small red-colored onion, thinly sliced
  • 1 cup wild rocket
  • Zest and juice of 1 lime
  • 1 mug (160g) kalamata olives
  • 500g cooked prawns, peeled (tails intact), deveined
  • 150g feta, exhausted
  • 2 tablespoons finely chopped oregano
  • 2 tablespoons finely chopped flat-leaf parsley


  • Stage 1

    Preheat the stove to 180�C and line a baking tray with foil.

  • Stage 2

    Place cherry tomatoes on the tray, season and drizzle with 1 tablespoon oil. Roast for 20 moments until just soft. Set aside.

  • Step a few At the same time, cook the pasta according to the packet instructions or until ing dente. Drain and set aside.
  • Step 4

    Heat 1 tablespoon oil in a frypan over medium-high heat and cook the chorizo for 1 minute each side or until crisp. Drain on paper soft towel. In a bowl, toss the chorizo with the pasta, beans, onion, skyrocket, lemon zest, olives, prawns, half the tomatoes and two-thirds of the feta.

  • Step 5 Whisk lemon juice and remaining 2 tablespoons oil together in a small dish and season. Add half the cut oregano and half the parsley to the dressing, then toss with the nudeln.
  • Step 6 Divide the nudeln among 4 bowls, top with remaining tomatoes and feta. Garnish with remaining parsley and oregano, and serve.