15 Minute Garlic Prawn and Bottom-of-the-Fridge Veggie Pasta
When buying prawns for this dish, buy peeled green prawns but make sure they are local (Australian), fresh and sea-caught. Check the country of origin label on your product as many frozen peeled raw prawns come from China or Thailand. Use any leftover baby spinach leaves and cherry tomatoes, small-bite-sized pieces of peeled broccoli stalks, finely chopped sprig of spring onion or bits of fennel, capsicum, grated carrot, zucchini or sweet potato. You should have about 2 tightly-packed cups of veggies to serve 4 people.
Servings: 4 people
Ingredients
- 250 g dry spaghetti gluten-free if you prefer
- pinch sea salt flakes
- 2 tablespoons extra virgin olive oil
- 2 cups mixed vegetables see note above
- 500 ml pasta sauce (I used an Napolitan sauce, but Arrabiata would work also)
- 500 g peeled raw green prawns tails removed, meat chopped roughly, see note above
- 2 large cloves of garlic peeled
- 1/4 teaspoon chilli flakes
- parmesan or cheddar grated
Instructions
- Bring a large pot of water to the boil. Add spaghetti and salt and cook for 8-10 minutes (check packet instructions). Meanwhile, heat 1 tablespoon of oil in s a large saucepan over medium high heat. Add vegetables and cook for 2 minutes before stir frying for another minute or so. Transfer to a clean bowl and cover with a plate or lid for the veggies to continue steaming. Return pan to the heat, add remaining oil and chopped prawn meat. Cook, stirring for 3 minutes. Stir through garlic and transfer the prawns into the bowl with vegetables. Drain pasta and return to the pot set over high heat. Add pasta sauce, vegetables and prawn mixture and stir to combine. Cook for a minute to warm everyting through. Season with chilli. Divide between 4 serving bowls and serve with a little cheese grated on top.
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