Spaghetti with Prawns!

Recipes image



This Mediterranean-inspired prawn pasta signals easy summer entertaining and a long, laidback alfresco lunch.



  • 500g cherry tomatoes, halved
  • 1/3 cup (80ml) olive oil
  • 400g dried spaghetti
  • 1 chorizo, sliced
  • 200g green beans, trimmed, blanched, refreshed
  • 1 small red onion, thinly sliced
  • 1 cup wild rocket
  • Finely grated zest and juice of 1 lemon
  • 1 cup (160g) kalamata olives
  • 500g cooked, peeled prawns (tails intact), deveined
  • 150g marinated feta, drained
  • 2 tbs finely chopped oregano
  • 2 tbs 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 tbs oil. Roast for 20 minutes until just soft. Set aside.

Step 3 - Meanwhile, cook the pasta according to the packed instructions or until al dente. Drain and set aside.

Step 4 - Heat 1 tbs 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 tbs 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.