Spicy Shrimp Spaghetti

Serves 4 Prep Time: 20 Minutes


  • 400g spaghetti
  • 6 tbsp olive oil
  • 500g raw king prawns, shelled and deveined
  • 6 garlic cloves, finely sliced
  • 1 tsp chilli flakes (or more if you can handle it!)
  • 3 anchovies
  • Finely grated zest and juice of 1 lemon
  • Fresh basil, to garnish
  • 50g semi-dried cherry tomatoes
  • 150g baby spinach leaves
  • Sea salt and freshly ground black pepper
Toss the prawns in a medium bowl with 1 clove garlic, zest of half a lemon and 1 tablespoon of olive oil set aside for at least 20 minutes to allow the prawns to take on the flavours.
Bring a large pan of salted water to the boil and cook the spaghetti for 8-10 minutes until al dente.
Meanwhile, in a large frying pan on medium, add 2 tablespoons of olive oil, then, add the prawns to the pan. Cook gently for 5-6 minutes, turning halfway through to cook evenly on both sides.
Remove them from the pan and set aside. Add another 3 tablespoons of oil to the pan along with the garlic, chilli and anchovies. Sauté for 2-3 minutes before adding the prawns back to this.
Using tongs, transfer the cooked spaghetti directly from its cooking water, to the pan with the olive oil and garlic, then toss in the shrimp with all the lemony pan juices and stir through vigorously until completely combined. If necessary, add some of the pasta water to loosen up and season generously with salt & pepper to taste.
Garnish with basil and serve immediately.