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Prawn spaghetti with tomato, chilli and basil

"20 minutes is all it takes to make this mean midweek pasta dish, flavoured with all the good things: white wine, butter, olive oil and prawns"


Not only is this dish flavoursome, but it can also easily be whipped up for you to enjoy.

Enjoy the unique and lovely and distinctive taste of prawns.

Try it out!:


  • olive oil 1 tbsp
  • garlic 1 clove, crushed
  • dried chilli flakes ½ tsp
  • baby plum tomatoes 150g
  • white wine 150ml
  • spaghetti 200g
  • basil a handful of leaves
  • raw peeled prawns 225g
  • butter a generous knob



  1. Heat the oil in a large frying pan, add the garlic and chilli flakes, and cook gently for 2-3 minutes. Add the tomatoes and cook for 3-4 minutes or until they start to soften. Tip in the wine and simmer for 5 minutes.
  2. Meanwhile, cook the spaghetti in boiling salted water until just tender then drain, reserving a cup of water.
  3. Stir the basil and the prawns into the tomatoes, season well, and cook until the prawns turn pink. Stir in the butter and spaghetti with a splash of the cooking water to loosen the sauce, toss and serve.


Olive Magazine, October 2016

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