As much as I love cooking and practically live in the kitchen, I’m not particularly fond of spending hours over a hot stove in the height of summer… Naturally then, this 5 minute lemon prawn and crab spaghettini is one of my favorite summer meals. Not only is it quick, it’s also tasty, fresh and light.
Additionally, the dish is great for using up any left over seafood (think Christmas time) and it can be easily adjusted to feed one or many. Other seafood, such as flash fried calamari or octopus can also be used.
Lemon prawn and crab meat spaghettini
- 4 large cooked prawns, peeled
- 2 tbsp crab meat ( I used Phillips brand 100% crab meat)
- 60g angel hair spaghetti
- 1 large tomato, diced
- 1 clove of garlic, crushed
- 1 tsp diced long red chilli
- handful of coriander
- Juice of 1 lemon
- Olive oil
- Freshly ground pepper to taste
Cook angel hair spaghetti in a pot of boiling water for 3 minutes, or according to packet instructions.
In the meantime, heat 1 tbsp oil in a small frypan. Add garlic and diced tomato and cook for 2 minutes. Add prawns to warm through. Using tongs transfer pasta straight into the pan and mix in with the sauce. Add lemon juice and season with pepper. Dot with crab meat and serve immediately.
Like this post? Comment or share it via Email, Facebook, Twitter and more using buttons above the comment box.