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Prawn spaghetti with rocket and sun-dried tomatoes, served on a platter

Spaghetti with prawns and rocket (Spaghetti con gamberetti e rucola)

With sun-dried tomatoes & a splash of white wine

Prawn spaghetti with rocket and sun-dried tomatoes, served on a platter

20 mins
Not Too Tricky

serves 4

About the recipe

This dish was on the menu in a little restaurant called La Gondola in one of the roughest parts of Palermo. I thought the combination of flavours was great, and very accessible to us back home in Britain. Finish off with good-quality olive oil and wild rocket full of flavour and you’ll be laughing.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie's Italy

Jamie's Italy

Ingredients

455g dried spaghetti

2 cloves garlic

extra virgin olive oil

1-2 dried red chillies

400g peeled raw prawns, from sustainable sources, ask your fishmonger

1 small wineglass white wine

2 heaped tablespoons sun-dried tomato purée, or 6 sun-dried tomatoes blitzed in a blender

1 lemon

2 handfuls of rocket

Top Tip

You can buy very high-quality frozen prawns in supermarkets these days, so it’s a win-win situation, but if you can get hold of some super-fresh ones and peel them yourself this can all of a sudden become very luxurious in flavour. If using frozen prawns, make sure they’re thawed out.

Method

  1. Cook your spaghetti in a large pan of salted boiling water according to the packet instructions.
  2. Meanwhile, peel and finely chop the garlic. Heat 3 good lugs of extra virgin olive oil in a large frying pan, then toss in the garlic and crumble in the chilli. As the garlic begins to colour, add the prawns and sauté them for a minute. Add the white wine and tomato purée, and simmer for a couple of minutes.
  3. Grate the zest of the lemon and roughly chop the rocket. When the pasta is ready, drain it in a colander, reserving a little of the cooking water.
  4. Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped rocket, adding a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning with sea salt and black pepper.
  5. Divide between 4 plates and sprinkle with the grated lemon zest and the rest of the rocket leaves.

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