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

With sun-dried tomatoes & a splash of white wine

Dairy-freedf

Germany
UK

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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; 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

With sun-dried tomatoes & a splash of white wine

Dairy-freedf

“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 (thaw before using), 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. ”

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
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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Jamie's Italy

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Method

Cook your spaghetti in a large pan of salted boiling water according to the packet instructions.
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.
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.
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.
Divide between 4 plates and sprinkle with the grated lemon zest and the rest of the rocket leaves.