Jamie Oliver

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

With sun-dried tomatoes & 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
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

Recipe From

Jamie's Italy

Tap For Method

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
Tap For Method
Recipe From

Jamie's Italy

Tap For Ingredients

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.

Tip

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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