Jamie Oliver

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

With sun-dried tomatoes and a splash of white wine

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

Serves 4
Cooks In20 minutes
DifficultySuper easy
Jamie's Italy
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Jamie's Italy

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  • 455 g dried spaghetti
  • sea salt
  • freshly ground black pepper
  • extra virgin olive oil
  • 2 cloves garlic , peeled and finely chopped
  • 1-2 dried red chillies , crumbled
  • 400 g peeled raw prawns , from sustainable sources, ask your fishmonger
  • 1 small wineglass white wine
  • 2 heaped tablespoons sun-dried tomato puree , or 6 sun-dried tomatoes blitzed in a blender
  • 1 lemon , juice and zest of
  • 2 handfuls rocket , roughly chopped
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  1. 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. 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. A real crowd-pleaser. Finish off with good-quality olive oil and wild rocket full of flavour and you’ll be laughing. PS If using frozen prawns, make sure they’re thawed out.
  2. Cook your spaghetti in a large pan of salted boiling water according to the packet instructions. Meanwhile, heat 3 good lugs of extra virgin olive oil in a large frying pan and toss in the garlic and chilli. As the garlic begins to colour, add the prawns and sauté them for a minute. Add the white wine and the tomato purée and simmer for a couple of minutes. When the pasta is ready, drain it in a colander, reserving a little of the cooking water. 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. Divide between 4 plates and sprinkle with the grated lemon zest and the rest of the rocket leaves.


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