I sea spaghetti!

11 August 2020
4 servings
Prep time
15 minutes
Total time
30 minutes

1 packet of spaghetti

200g tiger prawns, defrosted, and deveined

4 squids, defrosted and cut into bite-sized pieces

1 clove of garlic, grated

1 red onion, medium sized and finely diced

1 red chilli, cut diagonally in slices

A few leaves of fresh parsley

2 tbsps olive oil

½  lime, zest and juice

2 tbsps low fat cream (optional)

8-10 green peppercorns

10 fresh green beans

100 ml dry white wine

Salt and freshly ground black pepper


Wedges of lime and fresh parsley


Bring a large pan of slightly salted water to the boil and cook until al dente.
Heat up the half the olive oil in a large pan and gently cook the red onion, garlic, lime zest, red chilli and green peppercorns on a medium heat for 2-3 minutes.
Reduce the heat slightly and add the tiger prawns. Be careful, they will start to go pink quite quickly. Make sure that you turn them regularly so that they are evenly cooked.
Add the squid pieces and stir gently for a further 3-4 minutes until the prawns are a bit rosier.
Add the white wine, cream (optional), fresh green beans and lime juice and bring to a boil. Season with sea salt and freshly ground black pepper. Reduce heat and simmer for a further 2-3 minutes until ready to serve.
Add  pasta to a large serving bowl  and spoon over some of the juices. Then layer over the pasta the prawns and squid. Garnish with wedges of lime and parsley and serve.


facebook.png instagram.png twitter.png linkedin.png

Related Tips & Recipes