Cherry Tomato, Garlic Butter Prawn Pasta with a Rocket Salad

This Week

2 Dec - 8 Dec

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Cherry Tomato, Garlic Butter Prawn Pasta with a Rocket Salad

This pasta is fresh, light and packed with flavour from the lemon, chilli and fresh parsley and the best thing is that it is ready to be served in under 20 minutes.

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Meal Prep Guide

This is such a simple recipe that no meal prep is required.

Tips

Defrost your frozen prawns just before you need them (not overnight). Place frozen prawns into a large bowl of cold/warm water, for about 5 minutes tossing the prawns occasionally to make sure they are all submerged under the water. You will know that the prawns are thawed as they will be soft, easily bendable, and slightly translucent. Drain and pat the prawns dry with a paper towel before cooking.

Shortcuts

Vegetables

Add some extra vegetables to your pasta by adding diced capsicum and zucchini. Add the veggies at the same time as the shallot and cook until softened.

Protein

Swap prawns for chicken.
Make this vegetarian by leaving out the prawns and adding another cup of cherry tomatoes.

Other

Swap out the pasta for gluten-free pasta or zucchini noodles.

Ingredients

Salad

120g rocket (1 bag)
1 zucchini (shaved)
2 Tbsp olive oil
1 Tbsp balsamic vinegar

Prawn Pasta ‍

350g-400g spaghetti
500g raw prawn cutlets (defrosted)
2-3 Tbsp olive oil
30g butter
6 garlic cloves (crushed)
1 shallot (finely diced)
2 lemons (juice and zest)
250g cherry tomatoes (1 punnet)
1-2 red chillies, depending on how spicy you’d like it (finely sliced)
½ cup parsley (finely chopped)
½ cup parmesan (grated)‍

Method

Prepare the salad, combine ½ a bag of rocket with the shaved zucchini; just before serving, drizzle with balsamic and olive oil. Set aside while you prepare the prawn pasta.
Bring a large saucepan of salted water to the boil over a high heat. Add the pasta and cook until al dente. Drain, reserving ½ cup (125ml) cooking water.
While the pasta is cooking, add a generous amount of olive oil to a large skillet over medium heat. Add the shallot, garlic, lemon zest and chilli, cook for 5 minutes to allow the shallot to soften. Add the cherry tomatoes to the skillet and cook for another 3-5 minutes or until they start to soften and burst.
Add the prawns and cook for 2-3 minutes or until the prawns are just cooked through. Stir through the butter, then add the pasta and reserved water; toss to coat.
Serve topped with fresh parsley and parmesan.

Variations

Vegetables

Add some extra vegetables to your pasta by adding diced capsicum and zucchini. Add the veggies at the same time as the shallot and cook until softened.

Protein