Spicy Prawn Spaghetti

Hola Happy Thursday!!

TBT throw back to this recipe, simple, tasty and low fat!

This is a simple but tasty recipe which  I have been cooking for years, usually I make this with linguine and I do think it is best with this type of pasta.  As per usual here in Spain my local shop did not have the linguine so I opted for Spaghetti…it was still good!! It is also fairly healthy which is always a bonus!!

This is a tasty but not overly saucy dish, it is nice sometimes to just have a coating on your pasta and a good drizzle of extra virgin olive oil, rather than having it swimming in a rich sauce.  I have passed this recipe on time and time again in the past and a few friends make it more than I do now ❤

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Serves 2

Difficulty Easy

Time 20 minutes

Ingredients:

4 spring onions sliced into  chunks, do not use all of the green of the onions

1 red chilli , remove seeds if you prefer it to be milder

14 baby plum tomatoes halved

1 large or 2 small garlic cloves grated

Large raw prawns 5/6 per person heads removed but shell and tail on (if you struggle to get these from your local supermarket try Asian/Chinese supermarkets in the freezer section they often have lots of large prawns in boxes.  Otherwise you can use the cooked smaller prawns but add them at the end of cooking just to heat through as they will shrivel 😉

1 tsp paprika

1 1/2 tbsp. red pesto

1/2 fish stock cube

salt and pepper

water

Greek basil optional (you can use normal basil)

Linguine/ Spaghetti, I take a good handful of dried pasta per person, this recipe I had two handfuls

Method:

Cook your pasta in plenty of salted water.  Do not drain the water away, reserve some of this for your sauce.

In a frying pan heat a little olive oil and put in the  spring onion, cook for a few minutes then add the chill, garlic and paprika.

Stir well then add your pesto.

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Next add the prawns, let these cook on one side then turn over. Add your tomatoes.

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Keep stirring.  Crumble in the stock cube (I only use half as they are very salty and we are not using much water).  Splash in a couple of tablespoons of the pasta water and stir.

Let the prawns cook in this liquid if it evaporates too quickly add a little more pasta water.  The prawns will not take long to cook the shell should be pink.

Sprinkle in the Greek basil too.

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Season with lots of black pepper, taste before you add any more salt.

Once the prawns are cooked add the pasta.  Turn the heat off to mix.

Drizzle over lots of extra virgin olive oil, stir and serve.

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Enjoy xxx

I will be sharing new recipes soon 🙂

Lulu xx

PRINTER FRIENDLY OPTION

Spicy Prawn Spaghetti

  • Servings: 2
  • Difficulty: easy
  • Print

2015-11-03 18.39.28

by Lululemonandlace

Ingredients:

4 spring onions sliced into  chunks, do not use all of the green of the onions

1 red chilli , remove seeds if you prefer it to be milder

14 baby plum tomatoes halved

1 large or 2 small garlic cloves grated

Large raw prawns 5/6 per person heads removed but shell and tail on (if you struggle to get these from your local supermarket try Asian/Chinese supermarkets in the freezer section they often have lots of large prawns in boxes.  Otherwise you can use the cooked smaller prawns but add them at the end of cooking just to heat through as they will shrivel 😉

1 tsp paprika

1 1/2 tbsp. red pesto

1/2 fish stock cube

salt and pepper

water

Greek basil optional (you can use normal basil)

Linguine/ Spaghetti, I take a good handful of dried pasta per person, this recipe I had two handfuls

Method:

Cook your pasta in plenty of salted water. Do not drain the water away, reserve some of this for your sauce.

In a frying pan heat a little olive oil and put in the  spring onion, cook for a few minutes then add the chill, garlic and paprika.

Stir well then add your pesto.

Next add the prawns, let these cook on one side then turn over. Add your tomatoes.

Keep stirring.  Crumble in the stock cube (I only use half as they are very salty and we are not using much water).  Splash in a couple of tablespoons of the pasta water and stir.

Let the prawns cook in this liquid if it evaporates too quickly add a little more pasta water.  The prawns will not take long to cook the shell should be pink.

Sprinkle in the Greek basil too.

Season with lots of black pepper, taste before you add any more salt.

Once the prawns are cooked add the pasta.  Turn the heat off to mix.

Drizzle over lots of extra virgin olive oil, stir and serve ❤

Lulu xxx

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Happy New Year…here’s 2 ways to cook turkey meatballs…..#lowfat #lowcarb

Happy New Year Folks!!

I hope you all had an amazing festive season.  2016 is going to be very exciting for Lululemonandlace, lots to look forward to, videos to come, and I am also featuring as the recipe column in Bmag….check out the January issue here;

It is available now in Gibraltar and is being distributed also in neighbouring Spain; Sotogrande, Casares, Sabinillas and La Duquesa.  If you are in the area please check it out.

I haven’t shared a recipe for a few weeks, but now I am back in Spain I am hoping to share more regularly.

For now here are two ways to cook Turkey meatballs; a healthy low-fat meatball alternative for January…even if you think you’ve had enough of Turkey this recipe proves not, the meat is tender and tasty and completely different to the Turkey roast you have eaten during Christmas.

No 1…

I was visiting a friend in London and said I would cook us dinner, she requested it to be low carb and low-fat.  This recipe is an old recipe of mine, using Turkey mince instead of beef, as not only is it lower in fat, it also stays more moist than beef.  Instead of rice I used a cauliflower and it really did taste good, it was very filling and was a perfect replacement.

Turkey Meatball Goulash with Cauliflower rice

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Serves 4

Ingredients:

500g Turkey mince

1 onion sliced

1 red pepper sliced

1 tin plum tomatoes

1 Tbsp. red pesto

2 tsp paprika

2 cloves garlic grated

Fresh thyme

1 red chilli de-seeded and finely chopped

1 cauliflower

Olive oil

Method:

Heat oven to 200 degrees.

Place the meat in a bowl with the pesto and season well with salt and pepper.  Get your hands stuck in and mix it all well.  With wet hands make the meatballs, try to keep them all the same size.

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Heat a drizzle of olive oil in a pan, use a pan that can also be placed in the oven.  Pop the meatballs into the pan to brown, do this in batches and carefully turn them to brown each side without breaking them up.  Once browned set them aside and cook the next batch.

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Once all the meatballs are browned and removed from pan, pop in the onions.  Cook these until soft then add the garlic and chilli.  Cook for a further minute then add the paprika and red pepper.  Mix well then pour in the tomatoes.  Add the meatballs back to the pan and carefully mix.

Sprinkle over lots of thyme leaves and season well, then carefully mix the pan not to break the meatballs.  Pop into the oven and cook for around 25 minutes.

For the rice, if you have a food processor blitz up the cauliflower to be like rice, if not then grate the cauliflower into fine pieces.

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Drizzle over some olive oil (about a tablespoon) and season really well with salt.  Give it a mix then scatter it onto a baking sheet as evenly as possible.  Place into the oven and cook for 15 minutes.  The cauliflower should dry out like rice.

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Serve up with an extra sprinkle of the thyme leaves over the top.

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There it is, healthy, hearty and low carb.

No 2….

This is a quick recipe very similar to my Turkey Meatball Goulash.

But this is an Italian take on it rather than Hungarian.  I make this fairly often as it is substantial but low fat.  You can serve with spaghetti or linguine, or if you are cutting down on carbs use courgette spaghetti…..

Italian turkey meatballs

Serves 4

Ingredients:

500g Turkey mince

1 onion sliced

1 red pepper diced

1 tin plum tomatoes

1 Tbsp. red pesto

1 tsp paprika

2 cloves garlic grated

Fresh thyme

Fresh basil

1 large glass of red wine

1 Tbsp. tomato puree (try my recipe…

https://lululemonandlace.com/recipes/pickles-chutneys-jams-and-pastes/organic-tomato-paste/

optional 1 red chilli de-seeded and finely chopped

2 tsp soft brown sugar

Olive oil

Method:

Heat oven to 200 degrees.

Place the meat in a bowl with the pesto and season well with salt and pepper.  Sprinkle over a good handful of thyme leaves.  Get your hands stuck in and mix it all well. Then with wet hands make the meatballs, try to keep them all the same size.

Heat a drizzle of olive oil in a pan, use a pan that can also be placed in the oven.  Pop the meatballs into the pan to brown, do this in batches and carefully turn them to brown each side without breaking them up.  Once browned remove with a slotted spoon and set them aside; cook the next batch.

Once all the meatballs are browned and removed from the pan, pop in the onions.  Cook these until soft and then add the garlic and chilli; if using.  Add the paprika, red pepper and mix well. Now pour in the wine.  Let this bubble away for a few minutes before adding the tin tomatoes, tomato puree and sugar.

Season well.

Tear in some basil leaves and mix.  Add the meatballs back to the pan and carefully stir.

Pop into the oven and cook for 25 minutes.

Cook your pasta, then serve up with the meatballs and sauce, and a extra sprinkle of basil, a good glug of extra virgin olive oil and maybe a little parmesan 😉

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Enjoy

Love Lulu xxx

❤ ❤ ❤