Prawn and Harissa Spaghetti Pasta

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Serves: 2

Preparation:  5 minutes

Cooking Time: 15 minutes

Category: Fish /Pasta / Pescatarian

Plan: Best to prepare same day

Difficulty:  Easy

Course: Main

Cuisine: French

Prawn Spaghetti Moroccan

 

This is a Guest Recipe by Esther Clark and featured on BBC Good Food

 

A slightly unusual take on a pasta dish using a Middle Eastern spice called Harissa, which is easily available in both supermarkets and online.   

We have tried rose, apricot and sour cherry.

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Ingredients:

 

• 100g long stem broccoli, cut into thirds

• 180g dried spaghetti

• 2 tablespoons olive oil

• 1-3 large garlic cloves, minced

• 200g cherry tomatoes, halved

• 200g pack of frozen peeled prawns or raw king prawns

• 1 heaped tablespoon rose harissa paste

• 1 lemon, finely zested

• Juice of lemon - add small quantity to lift the flavour

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Method

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1. Bring a pan of lightly salted water to the boil. Add the broccoli and boil for 1 min 30 secs, or until tender. Drain and set aside. Cook the spaghetti following pack instructions, then drain, reserving a ladleful of cooking water.
    

2. Heat the oil in a large frying pan, add the garlic clove and fry over a low heat for 2 mins. Remove with a slotted spoon and discard, leaving the flavoured oil.
    

3. Add the tomatoes to the pan and fry over a medium heat for 5 mins, or until beginning to soften and turn juicy.
    

4. Stir through the prawn and cook for 2 mins, or until turning pink.
    

5. Add the harissa and lemon zest, stirring to coat.
    

6. Toss the cooked spaghetti and pasta water through the prawns and harissa. Stir through the broccoli, season to taste and then stir in some lemon juice, small amounts at a time, to add a little more flavour - then serve.