Taramasalata prawn spaghetti

Taramasalata is a chef's kiss to your next pasta! It adds so much flavour to the dish with its umami hit working so well with tomatoes, rich sweet prawns, chilli, garlic and lemon. Makes for a quick and easy weeknight dinner or something a little more special without all the stress of long cooking or prep times!

Taramasalata prawn spaghetti Credit: Kitti Gould

• serves

  2

• prep

  30 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 8 sprigs flat-leaf parsley
• 250 g dried spaghetti
• ¼ cup (60 ml) olive oil
• 3 garlic cloves, roughly chopped
• ½ tsp dried chili flakes
• 1 punnet grape tomatoes
• salt flakes and black pepper
• 1 lemon, juice and zest
• 200 g raw tiger prawns, peeled, tail on
• 100 g taramasalata

Instructions

1. Bring a large saucepan of water to the boil and season with plenty of salt.
2. Finely slice the parsley stems, then roughly chop the leaves. Keep separate and set aside.
3. Cook the pasta according to the package directions.
4. Meanwhile, place a large frying pan over medium-high heat. Add the olive oil, garlic, sliced parsley stalks, chilli and sauté for 1 minute, or until fragrant. Add the tomatoes, a good pinch of salt and using a microplane, the zest of 1 lemon.
5. Cook, stirring, for 2 minutes, then add the prawns and continue to cook for 2 minutes, or until the prawns are cooked. Remove from the heat if the sauce is ready before the pasta.
6. Drain the pasta, reserving ½ cup of the cooking water. Add the pasta to the sauce on medium heat, with the taramasalata, roughly chopped parsley and a drizzle of the pasta water. Toss the sauce through with tongs, adding extra pasta water if you like.
7. Season to taste with salt and black pepper and serve with the lemon to squeeze over.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

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Watch The Full Episode Here

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