Difference between revisions of "Lemon and garlic chili prawns"

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===Recipe review===
'''<span class="reviewTitle">Wow!</span>'''
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> <span class="reviewDesc">I need say nothing more; the picture tells you all you need to know.</span> <span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span>
|TotalCalories = 2378
|TotalCalories = 2378

Latest revision as of 16:56, 28 November 2020

Recipe review


5/5 I need say nothing more; the picture tells you all you need to know. The Judge

Lemon and garlic chili prawns
Difference between revisions of
Servings:Serves 4
Calories per serving:594
Ready in:20 minutes
Prep. time:5 minutes
Cook time:15 minutes
Recipe author:Chef
First published:15th April 2016

A simple but strongly flavoured pasta main course served with rocket leaves.

I've used 2 dried Chile de árbol which made this dish nice and spicy. If you don't want it too hot then remove and discard the seeds.


Printable 🛒 shopping list & 👩‍🍳 method for this recipe


  1. Cook the spaghetti in plenty of boiling water for about 7 to 10 minutes
  2. Heat about 4 tablespoons of olive oil in a frying pan or a wok and gently cook the garlic and chili. As soon as the garlic starts to colour, add the prawns.Don't allow it to brown or it will be bitter.
  3. Stir in the sun-dried tomato puree and let it sizzle for 30 seconds
  4. Add the white wine and stir well.
  5. Once the wine has heater through toss the pasta in the sauce, add the lemon juice and serve.

Serving suggestions

Mix with the rocket, sprinkle with the lemon zest and drizzle with olive oil.


A tablespoon of satay sauce added a little more 'fishiness' and a subtle sweet flavour.

See also

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