Last night we got home pretty late with our stomachs singing along, so we had to pull ourselves together and come up with a pop-up dinner.
I discovered a box of frozen king prawns in the freezer so we decided to have an italian style dinner- Spaghetti with prawns and tomatoes(spaghetti con gamberetti e pomodorini).
I must tell you I didn’t expect it to be so delicious and hot- I used one teeny-tiny red chilli from grandma’s garden and it was burning like the FLAMES OF HELL.
You need the following ingredients (for 2 servings), but if you lack something, feel free to improvise:
- 160 g spaghetti or any kind of pasta
- sea salt
- freshly ground black pepper
- 4 spoons extra virgin olive oil
- 1 tsp butter
- 3 cloves garlic, peeled and finely chopped or crushed
- 1-2 dried red chillies , crumbled (depending on how hot you like it)
- 250 g peeled raw prawns , from sustainable sources or 250 g frozen prawns
- 1/3 glass of white wine
- 120 g smashed tomatoes (I used canned ones because in the winter the fresh ones are tasteless)
- juice from half lemon
- 2 handfuls roughly chopped fresh parsley
Cook the pasta in a large pan of salted boiling water according to the packet instructions. When the pasta is cooked, drain it in a colander and save 1/2 glass cooking water.
In another large frying pan heat the virgin olive and the butter, toss in the garlic and chilli for about 1 minute at medium heat and add the wine.
Add the prawns and sauté them for 2-3 minutes until they change color. Add the tomatoes and simmer for another 2 minutes. Season with salt and pepper.
DON’T OVERCOOK THE PASTA NOR THE PRAWNS!
Mix the spaghetti with the resulted sauce, lemon juice, parsley and the reserved cooking water.
Enjoy!


- 160 g spaghetti or any kind of pasta
- sea salt
- freshly ground black pepper
- 4 spoons extra virgin olive oil
- 1 tsp butter
- 3 cloves garlic, peeled and finely chopped or crushed
- 1-2 dried red chillies , crumbled (depending on how hot you like it)
- 250 g peeled raw prawns , from sustainable sources or 250 g frozen prawns
- 1/3 glass of white wine
- 120 g smashed tomatoes (I used canned ones because in the winter the fresh ones are tasteless)
- juice from half lemon
- 2 handfuls roughly chopped fresh parsley
- Cook the pasta in a large pan of salted boiling water according to the packet instructions.
- When the pasta is cooked, drain it in a colander and save 1/2 glass cooking water.
- In another large frying pan heat the virgin olive and the butter, toss in the garlic and chilli for about 1 minute at medium heat and add the wine.
- Add the prawns and sauté them for 2-3 minutes until they change color.
- Add the tomatoes and simmer for another 2 minutes.
- Season with salt and pepper.
- Mix the spaghetti with the resulted sauce, lemon juice, parsley and the reserved cooking water.
- Enjoy!
- DON'T OVERCOOK THE PASTA NOR THE PRAWNS!