A crowd pleaser every time. This prawn and crab spaghetti is flavour packed, with minimal ingredients. Roasting the tomatoes in the oven first brings a whole new level of sweetness too. It is perfect for entertaining!
Prawn & Crab Spaghetti
Rated 5.0 stars by 1 users
Category
Pasta, Seafood
Servings
8-10
Prep Time
10 minutes
Cook Time
30 minutes
A light yet indulgent pasta that’s packed with prawns, crab and cherry tomatoes. It’s fresh, simple and full of flavour. The kind of dish that feels impressive, but comes together effortlessly. Perfect for entertaining or when you want something a little bit special at home.
Ingredients
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3 cups cherry tomatoes
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1 tablespoon extra virgin olive oil
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Salt/ pepper
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1 tablespoon butter
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1 tablespoon extra virgin olive oil
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2 shallots, diced
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4 garlic cloves, minced
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800 grams prawn tails
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400 grams crab meat
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Handful fresh basil leaves
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100 grams baby spinach
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Juice of 1 lemon
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1kg spaghetti
Roasted Cherry Tomatoes
Pasta
Directions
Preheat your oven to 180 degrees celsius. Add the cherry tomatoes to a roasting dish with a drizzle of extra virgin olive oil, salt and pepper. Roast for 15–20 minutes until softened and slightly blistered.
Meanwhile, place a large saucepan over medium heat. Melt the butter and olive oil, then sauté the shallots and garlic for 2–3 minutes until fragrant.
Add the prawns and crab meat, cooking for 5–7 minutes or until the prawns turn pink and are just cooked through.
Stir through the roasted tomatoes, fresh basil and lemon juice. Season to taste.
Cook the spaghetti according to packet instructions until al dente. Add to the sauce with a splash of pasta water and the spinach, tossing until well combined and the spinach has wilted.
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