Summer spaghetti with prawns

Enjoyable Summer spaghetti with prawns Recipe

This Mediterranean-inspired prawn pasta signals easy summer entertaining and a long, laidback alfresco lunch.
Summer spaghetti with prawns
Prep Time : 0:30 | Cook Time : 0:20 | Total Time : 0:50 | Serving : 4 person.


  • 500g cherry tomatoes, halved

  • 1/3 cup (80ml) olive oil

  • 400g spaghetti

  • 1 chorizo, sliced

  • 200g green beans, trimmed, blanched, refreshed

  • 1 small red onion, thinly sliced

  • 1 cup wild rocket

  • Zest and juice of 1 lemon

  • 1 cup (160g) kalamata olives

  • 500g cooked prawns, peeled (tails intact), deveined

  • 150g feta, drained

  • 2 tablespoons finely chopped oregano

  • 2 tablespoons finely chopped flat-leaf parsley


  • Step 1

    Preheat the oven to 180°C and line a baking tray with foil.

  • Step 2

    Place cherry tomatoes on the tray, season and drizzle with 1 tablespoon oil. Roast for 20 minutes until just soft. Set aside.

  • Step 3

    Meanwhile, cook the pasta according to the packet instructions or until al dente. Drain and set aside.

  • Step 4

    Heat 1 tablespoon oil in a frypan over medium-high heat and cook the chorizo for 1 minute each side or until crisp. Drain on paper towel. In a bowl, toss the chorizo with the pasta, beans, onion, rocket, lemon zest, olives, prawns, half the tomatoes and two-thirds of the feta.

  • Step 5

    Whisk lemon juice and remaining 2 tablespoons oil together in a small bowl and season. Add half the chopped oregano and half the parsley to the dressing, then toss with the pasta.

  • Step 6

    Divide the pasta among 4 bowls, top with remaining tomatoes and feta. Garnish with remaining parsley and oregano, and serve.

User Review
0 (0 votes)