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

With sun-dried tomatoes & a splash of white wine

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

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

Serves Serves 4
Time Cooks In20 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 699 35%
  • Fat 24.3g 35%
  • Saturates 3.3g 17%
  • Sugars 5.5g 6%
  • Salt 2.1g 35%
  • Protein 33.5g 67%
  • Carbs 86.9g 33%
  • Fibre 4.2g -
Of an adult's reference intake
Recipe From

Jamie's Italy

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Ingredients

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  • 455 g dried spaghetti
  • 2 cloves garlic
  • extra virgin olive oil
  • 1-2 dried red chillies
  • 400 g 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
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Recipe From

Jamie's Italy

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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.
Recipe From

Jamie's Italy