lemony-chilli-prawn-tagliatelle

Lemony chilli prawn tagliatelle

a delicious combination of lemon, chilli, garlic tomato and prawns to make a show-stopping pasta dish!

time

10 mins

pan

15 mins

fire

438 kcal

time

10 mins

pan

15 mins

fire

438 kcal

Lemony-chilli-prawn-tagliatelle

SERVES

4

DIFFICULTY

EASY

SERVES

4

Difficulty

EASY

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.

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Lemony chilli prawn tagliatelle

Course: Main Course
Cuisine: Italian
Servings: 4
A delicious combination of lemon, chilli, garlic tomato and prawns to make a show-stopping pasta dish! 
Syns: 2.5 per portion (oil and wine)
Print Recipe
10 mins
15 mins

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.

Notes

For me, it's really important that my food looks good as well as tastes good! you can dress this up by adding a couple of twists of freshly ground black pepper, a little flaked red chilli and a lemon wedge. Rocket salad goes perfectly with this dish.
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