Prawn, Lemon, Chilli and Coriander Spaghetti ( Gluten-Free, Dairy-Free)
NUT FREE II SOY FREE II GLUTEN FREE II DAIRY FREE II SESAME FREE II EGG FREE II FISH FREE
Spaghetti with prawns, lemon, chilli, and coriander offers a delightful twist on a classic dish.
The juicy prawns bring a taste of the sea, perfectly complemented by the citrusy tang of lemon. A hint of chilli adds a fiery kick, balanced by the fresh, vibrant notes of coriander.
This combination creates a harmonious blend of flavours that will elevate your dinner. This dish is both simple to make and a treat for the taste buds.
I rarely use wheat pasta these days. I always opt for either brown rice pasta which I have used in this recipe. Buckwheat or spelt pasta is also really great to use. Spelt isn’t gluten-free, so bear that in mind if you have an allergy. These pasta types take only 4/5 minutes from boiling, which is a lot quicker than wheat pasta.
I personally prefer the gluten-free pasta as they don’t bloat me as much and taste the same, so it’s win-win. I have also used frozen prawns as its something I always have in the freezer to throw something together in a hurry if I need to.
Ingredients
This pasta is really versatile, and please use whatever vegetables you have in the fridge. Broccoli and asparagus go really well with pasta along with the beautiful marriage of the olives, garlic, lemon and chilli. You can use any kind of seafood in this recipe so just throw in whatever you fancy. You can make this vegan by replacing the seafood with crispy tofu if you don’t have an allergy to dairy top with some freshly grated parmesan for a stunning finishing touch.
feeds 2 - 30 minutes prep & cooking time
Step by step
Recipe
A glug of olive oil
3 cloves of garlic chopped
250 g prawns
1 chilli ( or more if you're a badass)
30 g chopped coriander
1 lemon zested
1 bunch asparagus chopped
1/2 head broccoli roughly chopped
1/2 pack of brown rice pasta
salt/ pepper
Method
Cook the pasta according to the instructions, refresh and leave to one side.
In a saucepan heat the oil and add the garlic, prawns and chilli for a few seconds, cook the prawns till they turn pink, then add the vegetables, lemon zest and sweat till soft but still retaining some bite.
Add the pasta, olives and toss everything together with some seasoning.
Finally, add the chopped coriander and serve.
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