Stuck for time during the week yet still want a delicious home-cooked meal? This quick and easy prawn and tagliatelle dish may be just what you need. With minimal prep and cooked from start to finish in less than 15 minutes, this simple combination of textures does not hold back on flavour! Let me know if you enjoy this recipe as much as I do.
Yield: 2 portions
Preparation time: Less than 5 minutes
Cooking time: Less than 15 minutes
*Nutritional values per portion:
Kcal 530 | Protein 32g | Carbohydrate 71g | Fat 10g
- 180g tagliatelle (dry weight)
- 300g raw prawns
- 1 tbsp olive oil (additional 2 tsp. olive oil for charred prawns)
- 2 garlic cloves
- 1 red chilli (deseeded depending on preference)
- 1 heaped tbsp of capers (optional)
- 4 ripe tomatoes, roughly chopped
- 100ml white wine
- Finely chop the garlic and red chilli. Season and roughly chop the tomatoes.
- Cook tagliatelle as per instructions (I find al dente works best) with salted boiling water. Personally, the taste of fresh pasta is far superior and worth the additional cost. Depending on the pasta you choose, aim to have the pasta cooked to roughly match the cooking time of the prawns. Opt for a lower calorie spaghetti if needed to support goals (i.e. ~180kcal per 100g). Or, use whatever pasta suits preference.
- Heat the oil in a deep pan over a medium heat, add the garlic, chilli and tomatoes and cook for 1-2 minutes.
- Pour in the white wine and bring to the boil and then gentle simmer. Cook for 1-3 minutes until reduced and the alcohol has evaporated. Add in the capers and season to taste.
- Add the prawns and fry until cooked through (2-5 mins depending on size). Alternatively, if like me, you prefer a charred flavour for the prawns, coat the prawns in 2-3 tsp. of olive oil in a separate bowl and season. Place a griddle pan or frying pan over a high heat and once it’s screaming hot, cook your prawns for 1½ minutes on each side, until charred, pink and cooked. Add the prawns into the sauce
- Once assembled and ready, add the tagliatelle with a tongs to the pan. Adding the starchy cooking water helps combine the flavours and keeps the dish smooth and silky. Add more cooking water if needed.
- To garnish, finely chop the parsley and serve.