This recipe serves 2 people.
Ingredients
- 200g dried spaghetti
- 1 tbsp olive oil
- 2 cloves garlic, minced or finely chopped
- 150g cherry tomatoes, halved (optional, but adds sweetness)
- 1 heaped tbsp Harissa paste (adjust to your spice preference; Rose Harissa is often sweeter and milder)
- 150g raw, peeled king prawns
- 1 lemon, zested and cut into wedges
- Salt and pepper to taste
- Fresh basil or parsley, chopped (for serving)
- Grated Parmesan cheese (for serving, optional)
Method
- Cook the Spaghetti: Bring a large saucepan of water to a boil and add a generous pinch of salt. Add the spaghetti and cook according to the package instructions, aiming for al dente. Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the pasta.
- Sauté Aromatics: While the spaghetti cooks, heat the olive oil in a large frying pan or skillet over medium heat. Add the minced garlic (and cherry tomatoes if using) and sauté for 1-2 minutes until the garlic is fragrant and the tomatoes begin to soften.
- Add Harissa and Prawns: Reduce the heat slightly, then stir in the Harissa paste. Cook for about 1 minute, stirring. Then, add the raw prawns and the lemon zest. Increase the heat to medium-high and cook the prawns for about 2-4 minutes, or until they turn opaque pink and are cooked through.
- Combine the Dish: Add the drained spaghetti and 2-4 tablespoons of the reserved pasta water to the frying pan. Toss everything together well for about 1 minute, allowing the starchy water to emulsify and create a glossy sauce that coats the spaghetti. Add a little more pasta water if the sauce looks too dry.
- Season and Serve: Season with salt and pepper to taste. Serve immediately, garnished with fresh basil or parsley, a squeeze of fresh lemon juice from the wedges, and a sprinkle of grated Parmesan cheese, if desired.
Enjoy your Prawn & Harissa Spaghetti!
