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Prawn, squid, lime and white wine spaghetti

Richard Bewley
The best way to tackle this recipe is to prepare everything in advance. Get you chopping, slicing, and crushing out of the way, and the rest is really quick and easy.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main
Cuisine Italian
Servings 4

Ingredients
  

  • 1 x 500g bag of Fresh egg Spaghetti
  • 1 x large clove garlic grated
  • 1 x medium red onion finely diced
  • 1 x red chilli finely sliced
  • few leaves of fresh flat leaf parsley
  • 2 x tbsp olive oil
  • zest and juice of half a lime
  • 2 tbsp low fat cream or crème fraiche optional
  • 8 x cherry tomatoes halved
  • 1 x 200g bag of raw tiger prawns defrosted, and deveined
  • 4 x small squid - cut into bite-sized pieces
  • 100 ml dry white wine
  • salt and freshly ground pepper to taste
  • wedges of lime and fresh flat-leaf parsley to garnish

Instructions
 

  • First, bring a large pan of slightly salted water to the boil, and cook as per the packet's instructions.
  • Heat up the half the olive oil in a large pan, and gently cook the red onion, garlic, lime zest and red chilli on a medium heat for 2-3 minutes.
  • Then, add the cherry tomatoes ( flat face down) and parsley ,and cook for a further 2-3 minutes until the tomatoes have started to soften.
  • Reduce the heat by a notch, and add the tiger prawns they will start to go pink quite quickly. Make sure that you turn them regularly so that they are evenly cooked.
  • Next, add the squid pieces and stir gently for a further 3-4 minutes until the prawns have adopted a slightly rosier complexion all around.
  • Add the white wine, cream (optional), and lime juice and bring to the boil. Then, season with sea salt and freshly ground black pepper. Reduce heat, and simmer for a further 2-3 minutes until you are ready to serve.
  • Add the desired quantity of pasta to a warm pasta bowl, and spoon over some of the juices. Then, layer over the pasta an even mix of prawns,squid, and tomato.
  • Finally, garnish with wedges of lime

Notes

This recipe is meant to scream seafood. Feel free to adapt. If you have mussels or clams, toss them in. If by chance you have scallops, they do would work really well.
Also, if you can only find pre-cooked prawns (as opposed to the raw variety) - don't worry they work just as well. Simply cook for a less time.
I am yet to brave it my adding bite size chunks of white fish - that day may well come.