Prawn-and-pepper-linguine

Spaghetti with prawns and peppers

Punchy green pepper and red chilli take the king prawn and tomato sauce to the next level

By , 25 April 2019

(3 votes)

Spaghetti with prawns and peppers
  • Prep: 20 Mins
    Cook: 40 Mins

  • Serves: 4

Nutritional Info
Each 462g serving contains
  • Energy

    1933KJ

    462KCAL

    23%
  • Fat

    10.2g

    low

    15%
  • Saturates

    1.4g

    low

    7%
  • Sugars

    12.5g

    low

    14%
  • Salt

    0.69g

    low

    12%
2
of your 5-a-day
of your reference intake.
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
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • 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.

  • Meanwhile, fry the green pepper in the rest of the olive oil for 5 mins. Set aside in the pan.

  • Cook the spaghetti according to the pack instructions. Drain, then return to the pan.

  • 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.

  • Mix the spaghetti into the sauce, then top with the flaked almonds, chilli flakes and basil leaves to serve.