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
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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.
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
Description
Take your tastebuds to Italy with this Lemon and Prawn Spaghetti with Lemon Crumbs, which is a perfect quick and easy weeknight meal.
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.
