FOOD
Prawn, Spinach and Lemon Spaghetti
T
his simple pasta dish marries prawns with smoked paprika
on the way to 5+ a day, and balance the heaviness of the cream. I
and tart lemon, wrapping the lot up in a rich cream sauce.
prefer coarsely grated lemon rind, but superfine zest works equally
If you’re a seafood fan but can’t get down to your nearest
well. For extra tang, try adding a few splashes of white wine along
waterway armed with fishing artillery or face the price that blue
with the tomato. Allow it to cook off before adding the cream. My
cod and salmon fetch at the supermarket, then stock up your freezer
spaghetti of choice at the moment is the “angel hair” variety –
with prawns. You can pick up half a kilo for well under $15. Simply
super thin, as the name suggests, and the perfect vehicle for a
thaw them as you need them, whether in the fridge overnight or
creamy sauce such as this one. As with most meals, don’t forget
in the microwave for a few minutes. Spinach and tomato set you
the essential final touch of lashings of freshly cracked black pepper.
Ingredients 250g dried spaghetti 3 tbs extra virgin olive oil 1 tsp smoked paprika 1 red onion, finely diced 1 tbs soft brown sugar 20 frozen raw prawn cutlets, defrosted 3 tomatoes, deseeded and roughly chopped
Method
01
Fill a large pot with water, add a pinch of salt and bring to the boil. Add the
spaghetti. Cook for 8 – 10 minutes, or until firm to the bite.
02
Meanwhile, heat the olive oil over a medium heat in a deep frypan.
04
Add the tomatoes and cook for a further minute, stirring to break
them down a little.
05
Add the cream and spinach, stirring to evenly incorporate. Turn the heat
up until the cream just starts to boil, then
Add the smoked paprika, red onion and soft
reduce the heat and simmer for ten minutes
300ml cream
brown sugar. Cook until the onion is soft,
until the sauce is heated through and thick-
3 0 0 g f roze n sp i n a c h b u n d l es ,
stirring frequently.
ened. Stir through the lemon zest.
03
06
defrosted, squeezed of any excess water and roughly chopped Zest and juice of one lemon
Add the prawns and cook for three to four minutes or until cooked through
– they will become pink very quickly.
SERVES FOUR
Drain the spaghetti and toss it through the sauce. Pile into bowls
and squeeze lemon juice over each portion. Eat immediately.
Food Editor | Ines Shennan | food@critic.co.nz
41