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Fragrant rose harissa, zingy lemon & fresh parsley
Tunisian Prawn Spaghetti
Tunisians are one of the biggest pasta eaters on the planet and they have a whole load of their own pasta shapes and techniques. Harissa really amplifies the sweetness of the prawns here – delicious!
Serves: 2
Total time: 22 min
Ingredients
- 150g dried spaghetti
- 8 large raw shell-on king prawns
- 2 teaspoons rose harissa
- ½ a bunch of flat-leaf parsley (15g)
- 1 lemon
Method
- Cook the pasta in a pan of boiling salted water according to the packet instructions. Meanwhile, peel the prawns, removing and reserving the heads and leaving the tails on. I like to run a small sharp knife down the back of each, discarding the vein, so they butterfly when they cook.
- Toss the prawns with the harissa and leave to briefly marinate. Place the prawn
heads in a large frying pan on a medium heat with 1 tablespoon of olive oil and
fry until golden all over, stirring regularly and gently squashing to extract
amazing flavour. - Roughly chop and reserve the top leafy half of the parsley, then finely slice the stalks and add them to the pan with a pinch of sea salt and black pepper. Fry for 1 minute, then add the marinated prawns and cook for 1 minute on each side.
- Using tongs, drag the pasta into the pan, squeeze in half the lemon juice, throw in the parsley leaves, then toss together, loosening with a splash of starchy cooking water, if needed.
- To serve, pick out and discard the crispy prawn heads and cut the remaining lemon half into wedges for squeezing over.
Nutritional Value
| ENERGY | FAT | SAT FAT | PROTEIN | CARBS | SUGARS | SALT | FIBRE |
|---|---|---|---|---|---|---|---|
| 373kcal | 9.3g | 1.2g | 19.2g | 56.3g | 3.2g | 0.9g | 2.8g |
5 Ingredients Mediterranean by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2023 5 Ingredients Mediterranean). Recipe photography: © David Loftus, 2023.
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