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Prep 5 minutes
Total 20 hours

Squid Ink Spaghetti With King Prawns, Vine Tomatoes & Chilli

A beautifully vibrant pasta with salty prawns, sweet tomatoes and heat from chilli.

With this dish I wanted to create a striking contrast in colours, with the bright red vine tomatoes and pink prawns against the deep black silky strands of the squid ink spaghetti.

Serves
US|Metric
ingredients

Main

  • 180 g Squid ink spaghetti
  • 180 g Cooked king prawns (I used frozen),
  • Vine cherry tomatoes (around 16),
  • A handful chopped fresh parsley,
  • 1 tbsp Extra virgin olive oil,
  • 1½ tsps Garlic chilli oil,
  • Sea salt, to season,
  • Black pepper, to season.

To garnish

  • Some parsley leaves.

Squid Ink Spaghetti With King Prawns, Vine Tomatoes & Chilli

A beautifully vibrant pasta with salty prawns, sweet tomatoes and heat from chilli.

With this dish I wanted to create a striking contrast in colours, with the bright red vine tomatoes and pink prawns against the deep black silky strands of the squid ink spaghetti.

Preheat your oven to 180. Line a small baking tray with foil and place on the vine tomatoes. Drizzle with olive oil and season with sea salt and black pepper. Begin to bake in the oven and in the meantime bring a pan of salted water to the boil and start cooking the spaghetti according to packet instructions.


In a frying pan over a medium high heat add in the prawns and begin to fry. When they are almost done cooking through add in the garlic chilli oil. Toss the prawns in the oil to coat.

Add in a handful of chopped parsley and fry for around ten seconds then remove from the heat.


Once the pasta has cooked through drain off and set aside. Remove the tomatoes from the oven. Allow to cool for a minute then gently pluck them from the vine. Add the spaghetti in with the prawns and mix together to coat in the chilli oil. Then add in the tomatoes and gently stir through.


Serve up and garnish with a few fresh parsley leaves. Eat and enjoy.