This prawn pasta recipe is incredibly simple to make, but with the help of a few little extras – the chilli, lime zest and fresh parsley – the end result will taste restaurant standard. If you like a little more sauce with your pasta double the amount of tomatoes and mix through a tablespoon of pasta water before adding the spaghetti.
- Bring a large pan of salted water up to the boil and cook the pasta according to packet instructions.
- Meanwhile, heat the oil in a large frying pan and gently cook the onion until soft, then add the chilli and garlic and cook for a further 1 minute.
- Add the tomatoes to the pan and cook for 3 minutes, then throw in the prawns and cook for a further 2 minutes until heated through.
- Drain the spaghetti and tip it into the frying pan, tossing well. Grate over the lime zest and add seasoning to taste, then stir through the chopped parsley and divide between plates.