Lemony chilli prawn tagliatelle
A delicious combination of lemon, chilli, garlic tomato and prawns to make a show-stopping pasta dish!
10 mins
15 mins
438 kcals
serves 4
LEMONY CHILLI PRAWN TAGLIATELLE
I honestly think that one of the best flavour combinations in the world is that of chilli/lemon/garlic, and it goes so beautifully with pasta and prawns that this is one of my favourite things to eat!
There’s a secret ingredient in this which I think lifts it to the next level- anchovies! Please don’t be put off if you aren’t an anchovy fan in general, you would never even detect they were there, but they add a depth and a saltiness and zing that really lifts this dish and makes it mouthwatering! I also think that the addition of lemon zest makes this next-level tasty!
I do use some olive oil in this, and there is a ganger with tagliatelle of it going a bit claggy, and I think it’s worth the calories to make this dish just perfect.
Lemony chilli prawn tagliatelle
Ingredients
- 300 g dried tagliatelle
- 4 cloves garlic finely chopped
- 2 fresh red chillies finely chopped
- 400 g peeled raw prawns
- 3 anchovy fillets tinned roughly chopped
- 300 ml tomato passata
- 100 ml white wine
- Juice and zest of 1 lemon
- 1 handful approx 10g parsley, finely chopped
- 1 tbsp olive oil
- freshly ground salt and pepper
Instructions
- Cook your tagliatelle in a large pan of boiling water according to the packet instructions.
- Meanwhile, heat the olive oil in a large frying pan and throw in the prawns. Cook on a high heat for 2 minutes until they are pink
- Toss in the garlic, chilli and anchovies. Fry for 30 seconds (be very careful not to let it start to burn!) and add in the white wine, giving a good stir. Bring the heat down to low.
- Add in the passata and stir through, then add in half the parsley and the lemon juice and season with salt and pepper.
- When the pasta is ready, drain it in a colander. Toss the tagliatelle in with the sauce until fully coated.
- Divide between 4 plates and sprinkle with the grated lemon zest and the rest of the parsley.