Quick Spaghetti with Prawns

Quick Spaghetti with Prawns – serves 4

300g spaghetti

1 tablespoon olive oil

4 cloves garlic, finely chopped

1 or 2 red chillies, deseeded and finely chopped

20 large prawns, defrosted if frozen

250ml white wine

Zest two lemons

4 plums tomatoes, seeds removed and diced

Big handful basil leaves

Toasted flaked almonds

Salt & freshly ground black pepper

  1. Cook the spaghetti according to pack instructions.
  2. Heat the oil in a large frying pan. Add in the garlic and chilli and cook for 1 minute on a medium heat stirring frequently to prevent burning.
  3. Add the white wine. Bring to the boil and allow it to reduce by half.
  4. Add the prawns and the lemon rind. Bring to the boil and then reduce to a simmer for two minutes, stirring frequently.
  5. Add the tomatoes and bring back to a simmer for two minutes.
  6. Drain the cooked spaghetti and add to the sauce. Mix well to cover the spaghetti with the sauce.
  7. Add the basil leaves and the toasted flaked almonds.
  8. Season and serve.