Prawn, chilli and leek pasta

Prawn, chilli and leek pasta


  1. Boil the pasta in salted water, according to pack instructions.
  2. Meanwhile, heat 2 tbsp oil in a frying pan over medium heat and add the leeks plus seasoning. Stir for 5 minutes, until softened and turning golden. Remove to a plate.
  3. Heat the remaining oil, turn up the heat and wait a few seconds for the pan to get really hot.
  4. Add the prawns and tomatoes with a pinch of salt and pepper. Fry until the prawns turn pink all the way through.
  5. Add the chilli flakes, garlic and lemon zest, cook for 1 minute more, then add the leeks back to the pan. Turn the heat down. 
  6. Save a cup of the pasta cooking water, then drain.
  7. Tip the pasta into the leek mix, along with 5 tbsp of the cooking water, juice of half  the lemon, and parsley. The pasta shouldn’t be dry – add more of the water if needed.
  8. Toss, season to taste, and serve with the rest of the lemon cut
    into wedges.


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Make this dish using defrosted frozen prawns as they tend to be cheaper than buying fresh


300g (10oz) spaghetti or linguine
3 tbsp olive oil
2 medium leeks, trimmed and sliced
200g (7oz) large, raw peeled frozen prawns, thawed and patted dry
175g (6oz) cherry tomatoes, halved
1 tsp dried chilli flakes
2 garlic cloves, thinly sliced
1 lemon, zested
handful fresh flat-leaf parsley


Time: 10 mins
Serves: 4
Nutrition: 393 cals, 10g fat, 1.5g sat fat