Spaghetti et Shellfish


serves 4
225 g (8 oz) short-cut spaghetti, or long spaghetti broken into 15 cm (6 inch) lengths
2 tbsp olive oil
300 ml (1/2 pint) 1 1/4 cups chicken stock
1 tsp lemon juice
1 small cauliflower, cut into florets
2 carrots, sliced thinly
125 g (4 1/2 oz) mangetout (snow peas), trimmed
60 g (2 oz) 1/4 cup butter
1 onion, sliced
225 g (8 oz) courgettes (zucchini), sliced thinly
1 garlic clove, chopped
350 g (12 oz) frozen shelled prawns (shrimp), defrosted
2 tbsp chopped fresh parsley
25 g (1 oz) 1/4 cup Parmesan, grated
salt and pepper
1/2 tsp paprika, to sprinkle
4 unshelled prawns (shrimp), to garnish (optional)


1. Cook the spaghetti in a large pan of boiling salted water, adding 1 tbsp of
the oil, for 8-10 minutes or until tender. Drain, then return to the pan and stir in the remaining oil. Cover and keep warm.

2. Bring the chicken stock and lemon juice to the boil. Add the cauliflower and carrots and cook for 3-4 minutes until they are barely tender. Remove with a slotted spoon and set aside. Add the mangetout (snow peas) and cook for 1-2 minutes, until they begin to soften. Remove with a slotted spoon and add to the other vegetables. Reserve the stock for future use.

3. Melt half of the butter in a frying pan (skillet) over a medium heat and fry
the onion and courgettes (zucchini) for about 3 minutes. Add the garlic and prawns (shrimp) and cook for a further 2 - 3 minutes until thoroughly heated through.

4. Stir in the reserved vegetables and heat through. Season with salt and pepper, then stir in the remaining butter.

5. Transfer the spaghetti to a warmed serving dish. Pour on the sauce and parsley. Toss well using 2 forks, until thoroughly coated. Sprinkle on the grated cheese and paprika, and garnish with unshelled prawns (shrimp), if using. Serve immediately.

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