Swaghetti chilli prawn pasta

Swap wheat pasta for sweet potatoes for a fresh gluten-free meal. This version features chilli, lemon and prawns for a spicy, zesty, flavour-jammed bowl that's bound to become a mainstay in your home.

Credit: Surfing the Menu: Next Generation

• serves

  2

• prep

  5 minutes

• cook

  10 minutes

Ingredients

• 2 tbsp olive oIl
• 6uncooked prawns (shrimp), shelled, de-veined, and heads intact
• 2 garlic cloves, finely chopped
• 1 tsp chilli flakes
• 1 large sweet potato, peeled & spiralised, or grated thickly
• ½ handful flat leaf parsley, finely chopped
• Pinch of Salt
• Pinch of Pepper
• 1 tbsp lemon juice

Instructions

Heat oil in a pan over medium-high heat and cook prawn heads for 3-5 minutes or until red and the oil is aromatic. Discard heads and add the garlic (wait for that amazing next level flavour!) cooking for 3-4 minutes or until golden brown.

Sprinkle in the chilli flakes, allowing them to infuse the oil for a minute before sliding in the prawns, coating them in the oil. Cook until they start to colour, around 2-3 minutes.

Add the "swaghetti" sweet potato pasta and drizzle in remaining oil, half the parsley and pinch of salt and pepper. Finish with the lemon juice before serving into bowls and topping with parsley.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.