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Creole prawn spaghetti

TRY ME, I’M NEW… A spicy mix of onion, tomato and peppers, our Creole Paste, £2 (200g), is perfect for creating an authentic jambalaya or gumbo. Or try it in this pasta dish – ideal for summer eating indoors or out.

  • 5.0 Star
    rating
  • Timer Prep 15 min
    Cook 15 min
  • Chart 339.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Finely dice the green pepper. Finely slice the spring onions. Finely dice the celery sticks. Finely chop the coriander. To serve cut 1 into wedges and juice 1 of the lemons. Quarter the spicy Spanish chorizo slices. Roughly chop the ripe mixed tomatoes.

Method

  1. 1 In a non-metallic bowl, stir together the prawns and 2 tbsp Creole Paste.
  2. 2 In another bowl, mix together the crab, green pepper, spring onions, celery, coriander and lemon juice; season.
  3. 3 Heat a wide sauté pan and gently cook the chorizo for 2-3 minutes until starting to crisp and release its oil.
  4. 4 Stir in the remaining Creole Paste and cook for 30 seconds, stirring continuously.
  5. 5 Add the tomatoes, reduce the heat and cook gently for 10 minutes, stirring occasionally until the tomatoes have broken down and made a sauce.
  6. 6 Meanwhile, cook the spaghetti following pack instructions until al dente.
  7. 7 Take 2 ladlefuls of pasta water and stir into the tomato sauce.
  8. 8 Drain the pasta and return to the pan. Stir the tomato sauce into the pasta, loosely cover with a lid and set aside.
  9. 9 Wipe out the tomato pan, return to a high heat, add the prawns and stir for 3 minutes until cooked through.
  10. 10 To serve, divide the spaghetti and tomato sauce among 4 pasta bowls, top with the crab mixture and then the prawns. Serve immediately with lemon wedges.

1 Review

  • Aleeski

    This was fantastic! Very tasty. All my family loved it. Super easy to cook and timings were perfect. Will be one of our favourites. Delicious!