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

Name: Spaghetti with prawns and rocket (Spaghetti con gamberetti e rucola)
Total time: 20 min
Yield: 4
Ingredients: 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

With sun-dried tomatoes and a splash of white wine

“Conjure the fresh flavours of Italy with this super-simple prawn pasta – it's a real crowd-pleaser. ”

Serves 4

Cooks In20 minutes

DifficultySuper easy

Pasta, Dinner Party, Romantic meals, Dairy-free

Nutrition per serving

Calories

699

35%
Fat

24.3g

35%
Saturates

3.3g

17%
Protein

33.5g

67%
Carbs

86.9g

33%
Sugars

5.5g

6%
Salt

2.08g

35%
Fibre

4.2g

-

Of an adult's reference intake

Jamie's Italy

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Ingredients

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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Jamie's Italy

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Method

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.
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.

Mix it up and try a sustainable alternative to your regular fish choice. Check out the latest advice on the Marine Stewardship Council's website. Join our Food Revolution!

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