Harissa Prawn Spaghetti with Blistered Tomatoes
A bold, rosy pasta tossed with sweet prawns, jammy cherry tomatoes, and a whisper of lemon
This is the kind of dinner that feels indulgent but eats light. The trick is in the layering: garlic-infused oil, tomatoes blistered until they slump into a jammy sauce, and plump prawns that soak up the smoky, rose-hued harissa. Wholewheat spaghetti adds nutty backbone and fiber, while long-stem broccoli brings a fresh, grassy snap. A final hit of lemon zest cuts through the richness and wakes everything up. It comes together in half an hour, most of which is hands-off, making it a realistic weeknight option. The sauce clings to every strand thanks to a splash of starchy pasta water, so each forkful delivers the full spectrum of flavors. Serve it straight from the pan with a crisp green salad on the side if you like, though it stands perfectly well on its own.
Ingredients
Serves 2
- 100g long-stem broccoli, cut into thirds
- 150g dried wholewheat spaghetti
- 1 tbsp olive oil
- 1 large garlic clove, lightly smashed
- 200g cherry tomatoes, halved
- 180g raw king prawns
- 1 heaped tbsp rose harissa paste
- Zest of 1 lemon
- 1 tbsp fresh parsley, chopped (optional)
Method
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Step 1: Bring a large pot of well-salted water to a rolling boil. Drop in the broccoli and cook for 90 seconds, until just tender but still bright green. Scoop out with a slotted spoon and set aside. Add the spaghetti to the same water and cook according to package directions until al dente. Reserve a ladleful of the starchy cooking water, then drain the pasta.
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Step 2: While the pasta cooks, warm the olive oil in a wide frying pan over low heat. Add the smashed garlic clove and let it sizzle gently for 2 minutes to infuse the oil. Remove and discard the garlic.
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Step 3: Raise the heat to medium, add the cherry tomatoes, and cook for 5 minutes, stirring occasionally, until they collapse and release their juices. Add the prawns and cook for 2 minutes, just until they curl and turn opaque pink. Stir in the harissa and lemon zest, coating everything evenly.
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Step 4: Tip the drained spaghetti into the pan along with a splash of the reserved pasta water. Toss vigorously over medium heat for 1 minute until the sauce clings to the strands. Fold through the broccoli, season with salt and pepper, and finish with parsley if using. Serve immediately.
Nutrition (per serving)
| Calories | 520 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 68 g |
| Fat | 14 g |
| Fiber | 8 g |
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