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Leek, prawn and chilli spaghetti

  • Author: Pip Payne
  • Total Time: 25 minutes
  • Yield: 4 1x


The leeks are the star of this lovely, fresh pasta dish- with the lemon, garlic and chilli flavours it’s irresistible  

Syns: 3 per portion


  • 300 g spaghetti
  • 2 tbsp olive oil
  • 2 medium leeks (trimmed and sliced)
  • 200 g large (raw peeled frozen prawns, defrosted and patted dry with kitchen towel)
  • 175 g cherry tomatoes (halved)
  • 1 tsp dried chilli flakes
  • 2 garlic cloves (thinly sliced)
  • 1 lemon (zested and then juiced)
  • handful fresh flat leaf parsley (chopped)


  1. Put your pasta on to cook. Meanwhile, heat 1 tbsp oil in a frying pan over a medium heat and add the leeks and some seasoning. Sizzle for 5 minutes, stirring often, until softened and turning golden here and there. Remove to a plate.
  2. Heat the other tbsp oil, turn up the heat and wait a few seconds for the pan to get really hot. Add the prawns and tomatoes with a pinch of salt and pepper. Fry for 2-3 minutes until the prawns turn pink all the way through. Add the chilli flakes, garlic and lemon zest, cook for 1 minute more, then add the leeks back to the pan. Turn the heat down.
  3. Save a cup of the pasta cooking water, then drain. Tip the pasta into the leek mix, add 5 tbsp of the cooking water, the juice from half the lemon and the parsley and toss well. The pasta shouldn’t be dry – add more of the water if needed.
  4. Serve in pasta bowls with a little extra parsley sprinkled over the top.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes