Recipes
Spaghetti with prawns and peppers
Punchy green pepper and red chilli take the king prawn and tomato sauce to the next level
Punchy green pepper and red chilli take the king prawn and tomato sauce to the next level
(19 votes)
Cook: 1 Hour
Serves: 4
Price: £1.76 per serving
Nutritional Information
Each 462g serving contains
Energy
1931kj
462kcal
1931kj
462kcal
23%
Fat
10.2g
10.2g
Med
15%
15%
Saturates
1.4g
1.4g
Low
7%
7%
Sugars
12.5g
12.5g
High
14%
14%
Salt
0.69g
0.69g
Med
12%
12%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
418kj/100kcal
Typical energy values per 100g:
418kj/100kcal
Ingredients
3 red peppers, deseeded and quartered
1 red onion, peeled and quartered
3 cloves garlic, unpeeled
2tbsp olive oil
1 green pepper, deseeded and sliced
300g spaghetti
2tbsp Fino sherry
1tsp red wine vinegar
400g tin chopped tomatoes
200g Extra Special frozen Peeled King Prawns, thawed
20g flaked almonds, toasted
1tsp chilli flakes (optional)
10g basil leaves
Method
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
On a baking tray, toss the red peppers, red onion and garlic in 1tbsp of the olive oil. Roast for 40 mins then squeeze the garlic cloves out of their skins.
3
Meanwhile, fry the green pepper in the rest of the olive oil for 5 mins. Set aside in the pan.
4
Cook the spaghetti according to the pack instructions. Drain, then return to the pan.
5
Blend the roasted vegetables to a paste with the sherry and red wine vinegar. Add to the green peppers with the chopped tomatoes and the thawed prawns. Cook on a medium heat until piping hot.
6
Mix the spaghetti into the sauce, then top with the flaked almonds, chilli flakes and basil leaves to serve.