This delicious Jamie Oliver-inspired Tunisian Prawn Pasta is a quick and easy meal packed with bold flavors. With juicy prawns, spicy rose harissa, and fresh parsley, it’s a perfect blend of heat and freshness. You can easily customize it using common ingredients to suit your taste!
Ingredients Needed
- 150g / 5.3oz dried spaghetti
- 8 large raw shell-on king prawns (sustainably sourced)
- 2 teaspoons rose harissa
- ½ a bunch of flat-leaf parsley (15g / 0.5oz)
- 1 lemon
How To Make Tunisian Prawn Pasta
- Cook the pasta: Boil the spaghetti in salted water according to the packet instructions.
- Prepare the prawns: Peel the prawns, reserving the heads and leaving the tails intact. Devein the prawns by running a small knife along the back, allowing them to butterfly when cooked.
- Marinate the prawns: Toss the peeled prawns with rose harissa and let them marinate briefly.
- Cook the prawn heads for flavor: Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the prawn heads and fry, stirring regularly and gently squashing, until golden to extract their flavor.
- Add parsley stalks and seasoning: Finely slice the parsley stalks, saving the leaves for later. Add the stalks to the pan with a pinch of sea salt and black pepper, frying for 1 minute.
- Cook the prawns: Add the marinated prawns to the pan and cook for 1 minute on each side until just pink and cooked through.
- Combine with pasta: Using tongs, transfer the cooked spaghetti directly to the pan. Squeeze in the juice from half the lemon, add the reserved parsley leaves, and toss everything together. Add a splash of starchy pasta water if needed to loosen the sauce.
- Serve: Remove and discard the crispy prawn heads. Plate the spaghetti and prawns, and serve with lemon wedges for squeezing over.
Recipe Tips
- Use fresh prawns: Fresh prawns will give the dish a better texture and more flavor. If using frozen prawns, make sure to thaw them properly before cooking.
- Don’t overcook the prawns: Prawns cook quickly, so keep an eye on them to avoid them becoming tough. Cook for only 1 minute on each side.
- Save some pasta water: Keep a little pasta water when draining the spaghetti. This helps loosen the sauce and makes it creamier.
- Squeeze fresh lemon: Always use fresh lemon juice at the end for the best burst of freshness. It brightens up the dish and balances the spice.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Tunisian Prawn Pasta cool to room temperature. Then, store it in an airtight container in the fridge for up to 2 days.
- Reheat: Add the pasta to a pan with a splash of water or olive oil. Heat over medium-low for 4–6 minutes, stirring gently until warmed through.
Nutrition Facts
Serving Size: 1 serving (about 1 plate)
- Calories: 373
- Total Fat: 9.3g
- Saturated Fat: 1.2g
- Total Carbohydrate: 56.3g
- Dietary Fiber: 208g
- Sugars: 3.2g
- Protein: 19.2g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Balti
- Jamie Oliver Chicken Tandoori
- Jamie Oliver Southern Fried Chicken
- Jamie Oliver Indian Roast Chicken
Jamie Oliver Tunisian Prawn Pasta
Description
This delicious Jamie Oliver-inspired Tunisian Prawn Pasta is a quick and easy meal packed with bold flavors. With juicy prawns, spicy rose harissa, and fresh parsley, it’s a perfect blend of heat and freshness. You can easily customize it using common ingredients to suit your taste!
Ingredients
Instructions
- Cook the pasta: Boil the spaghetti in salted water according to the packet instructions.
- Prepare the prawns: Peel the prawns, reserving the heads and leaving the tails intact. Devein the prawns by running a small knife along the back, allowing them to butterfly when cooked.
- Marinate the prawns: Toss the peeled prawns with rose harissa and let them marinate briefly.
- Cook the prawn heads for flavor: Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the prawn heads and fry, stirring regularly and gently squashing, until golden to extract their flavor.
- Add parsley stalks and seasoning: Finely slice the parsley stalks, saving the leaves for later. Add the stalks to the pan with a pinch of sea salt and black pepper, frying for 1 minute.
- Cook the prawns: Add the marinated prawns to the pan and cook for 1 minute on each side until just pink and cooked through.
- Combine with pasta: Using tongs, transfer the cooked spaghetti directly to the pan. Squeeze in the juice from half the lemon, add the reserved parsley leaves, and toss everything together. Add a splash of starchy pasta water if needed to loosen the sauce.
- Serve: Remove and discard the crispy prawn heads. Plate the spaghetti and prawns, and serve with lemon wedges for squeezing over.
Notes
- Use fresh prawns: Fresh prawns will give the dish a better texture and more flavor. If using frozen prawns, make sure to thaw them properly before cooking.
- Don’t overcook the prawns: Prawns cook quickly, so keep an eye on them to avoid them becoming tough. Cook for only 1 minute on each side.
- Save some pasta water: Keep a little pasta water when draining the spaghetti. This helps loosen the sauce and makes it creamier.
- Squeeze fresh lemon: Always use fresh lemon juice at the end for the best burst of freshness. It brightens up the dish and balances the spice.
Jamie Oliver Tunisian Prawn Spaghetti