This flavourful crowd-pleaser is a Mediterranean classic by Jessica Dady that deserves a spot on every dining room table. Rich, fresh, healthy, and quick to make, it’s the perfect go-to family dinner for those busy weeknights.

What’s more, this stress-free dish can be served up again and again with a different twist every time. You can try sprinkling your choice of cheese, chilli flakes, or even toasted nuts over the top, and this recipe is sure to find its way into your weekly food shop. If you fancy yourself a bit of a budding chef, you could even challenge yourself to prepare a side of tapas – try some of these from BBC Good Food.

If you really want to go the extra mile, you could make your own pasta from scratch – it’s not as hard as it sounds! You can even give it a go with nothing but eggs, flour, and trusty rolling pin. Fresh pasta will change the way you look at pasta dishes, and it’s a skill well worth learning!

And what’s more satisfying than cooking and eating your own fresh, homemade meal? The knowledge that it’s packed full of health benefits! Tomatoes are a real superfood, full of potassium and Vitamin C, whilst prawns are a great low-calorie source of protein. Surely you’ve heard that you should try to replace your red meat with a seafood dish twice a week?

However you decide to enjoy this hearty dish, our advice is that you crack open a bottle of vino, sit back with it on a sunny summer evening, and picture yourself on a terrace in Venice. Pure bliss.

Spaghetti with king prawns, cherry tomatoes, lemon & freshly ground black pepper

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GB

Guy Beardsley

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Servings:

Serves 4

Prep time:

00:10

Cook time:

00:15

Ingredients

• 400g Spaghetti
• 20g (2 Tbsp) butter or equivalent
• 2 garlic cloves, crushed
• 500g vine cherry tomatoes, halved
• 300g raw king prawns, shelled and deveined
• 1 lemon, zested
• Freshly ground black pepper
• 2 heaped tbsp flat leaf parsley
• Wedges of lemon to serve

Instructions

1. Bring a large saucepan of water to the boil and add the pasta. Give it a stir and cook for 10 minutes exactly, uncovered. When the pasta is cooked, drain quickly and reserve the pasta water in a jug.
2. Meanwhile, heat the butter or spread in a deep frying pan and add the garlic, and gently cook for 1 minute without colour.
3. Add the tomatoes and cook over a low-medium heat for 10 minutes – resist the urge to stir them as this will break them down and you want to retain a little of their shape.
4. Pour 200ml of the pasta water onto the tomatoes and garlic and bring to the boil. Then add the prawns and continue to cook over a medium heat for 2-3 minutes, stirring until they are cooked through and have all turned pink.
5. Just before serving, add the pasta and lemon zest, then season with freshly ground black pepper and parsley and toss through. Serve on warmed plates with a wedge of lemon. Add twist of salt and chilli flakes if you like it spicy!

Tips

Original recipe and photography credit belongs to Jessica Dady