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Ready in under 15 minutes this gorgeous bowl of deliciousness ticks lots of boxes. I used spaghetti made from black beans which meant it was gluten free and loaded with protein. Any kind of pasta would work extremely well with this recipe so the choice is yours.
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Serves 2
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INGREDIENTS
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100g Pasta - I used gluten free black bean pasta, but any pasta would work well
200g raw prawns
90g samphire
1 banana shallot - finely chopped
4 cloves garlic - crushed
1 chilli - finely chopped
Juice 1/2 lemon
Olive oil
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METHOD
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Bring a large pan of salted water to the boil.
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Sauté the shallot in olive oil until soft and then add the garlic and chilli for 2 minutes. Add the samphire for 1 minute and then the prawns and lots of black pepper.
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Cook the pasta according to packet instructions.
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When the prawns have turned pink squeeze in the lemon juice and turn off the heat.
Drain the pasta and toss with the prawns and samphire. Drizzle with a little more olive oil and serve.
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