Take your tastebuds to Italy with this Lemon and Prawn Spaghetti with Lemon Crumbs, which is a perfect quick and easy weeknight meal.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes
Ingredients
1/4 cup (60ml) extra virgin olive oil
2 anchovy fillets, finely chopped
2 garlic cloves, finely chopped
1 cup (70g) fresh breadcrumbs (made from day-old bread)
2 lemons, zested, juiced
300g spaghetti
700g green prawns, peeled, leaving tails intact, deveined
1 long red chilli, seeded, thinly sliced
60g rocket leaves
1 cup flat-leaf parsley leaves
Rocket leaves, extra, to serve
Lemons, extra, halved, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat 1 tbs of the oil in a frying pan over medium-low heat. Add the anchovy and half the garlic. Cook, stirring to break up the anchovy, for 1 min or until aromatic. Add the breadcrumbs. Cook, stirring, for 5 mins or until golden brown and crisp. Remove from heat. Add half the lemon zest and gently toss to combine.
Step 2
Meanwhile, cook the spaghetti following packet directions or until al dente. Drain.
Step 3
Heat half the remaining oil in a large frying pan. Add half the prawns. Cook, turning occasionally, for 3 mins or until prawns curl and change colour. Transfer to a bowl. Repeat with remaining prawns. Return the prawns to the pan with the chilli and remaining garlic. Cook for 1 min or until aromatic. Add the remaining oil, remaining lemon zest, lemon juice, rocket, parsley and spaghetti. Cook, tossing, for 1 min or until heated through and well combined. Season with salt and pepper.
Step 4
Divide among serving bowls. Sprinkle with breadcrumb mixture. Serve with extra rocket leaves and lemon.
