Spaghetti with Garlic Prawns, Tomato, White Wine & Chilli with a Toasted Sourdough Crumb

I have finally got around to posting this absolutely sumptuous seafood dish sorry for the delay life just gets in the way sometimes. Now with school holidays in full swing I find I have a little extra time to do catch up.

With Easter weekend only days away does anyone else eat meat free on Good Friday?

In our family we have been brought up in continuing this tradition. Which isn’t too hard for me as I don’t eat a lot of red meat these days anyway and my husband doesn’t need any more excuses to lash out and enjoy a seafood feast. We usually get together with the family and indulge  in all things from the sea. From fresh prawns and oysters to cooked calamari and baked fish even if you aren’t that religious how could you refuse, after all you have another 364 days to tuck into a roast or steak if you feel the need. Easter Sunday follows with the usual roast lamb with baked vegetables, a typical Easter spread like most Australian families. Whether you celebrate this time of year of not and besides the religious attachment to it food is a great way of bringing people together, friends, family, partners, kids to share a special meal together.

This spaghetti & prawn dish is about as simple as it comes anyone can whip this up and you have a perfectly impressive seafood meal for Good Friday feasting.

Spaghetti with Garlic Prawns, Tomato, White Wine and Chilli with a Parmesan Crumb

  • Servings: 4
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[recipe- ingredients]

500g spaghetti


2tbs butter

2 garlic cloves crushed

1/4 cup chopped parsley

400g green raw prawns shelled and de-veined

1 tb olive oil

1/2 -1 small red chilli sliced

200g cherry tomatoes

1 cup white wine

1/2 lemon juiced

Sourdough Crumb

1/4 cup sourdough breadcrumbs

1-2 tbs olive oil

1/2 lemon zest

1/4 cup grated parmesan cheese

salt and pepper

extra chopped parsley to top



  1. In a bowl mix butter, garlic, parsley together then cover the prawns in the butter mixture and set aside in the fridge until needed.
  2. Heat a large pot of boiling water. Once boiling add 1 teaspoon salt and spaghetti. Cook per packet instructions.
  3. Meanwhile heat a large pan over high heat. Add 1 tbs olive oil then add the garlic butter prawns and sliced chilli. Cook for  1-2 mins then add the white wine and cherry tomatoes and lemon juice. Cook for a further 2 mins.
  4. Once the pasta is cooked drain reserving a little of the water, add to the pan along with the pasta and toss through the prawns.
  5. To make the sourdough crumb heat a small frypan on medium heat add the breadcrumbs olive oil and lemon zest to the pan. Cook the breadcrumbs until become toasted and crisp. Take off the heat and add the parmesan stir to combine.
  6. Top pasta with the parmesan crumb and extra parsley and a drizzle of extra olive oil.


Spelt Spaghetti With Loaded Veg, Garlic, Lemon, Chilli and Sesame Seeds


After a very long and exhausting week my body felt tired and drained definitely in need of a fully loaded  veggie meal packed with all the good stuff to refuel myself. Brussel sprouts, cauliflower, broccoli, cabbage are all super charge veggies. Spelt pasta is low gi and better for digestion. When  I feel like pasta I opt for this kind. Throw them together in a hot pan with some basic flavours of garlic, fresh chilli and lemon tossed through with some sesame and olive oil, yum just what the doctor ordered!

Spelt Spaghetti with Loaded Veg, Garlic, Chilli and Sesame Seeds

  • Servings: 4
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A vegan pasta dish that's full of veggie goodness


250g spelt spaghetti

1/2 onion diced

2 garlic cloves crushed

1 chilli sliced

1 tb olive oil

6-8 brussel sprouts shredded

1/4 cauliflower cut into florets

1 bunch broccolini chopped

1/4 red cabbage shredded

1 zucchini spiralised or sliced

handful basil leaves chopped

grated rind and juice of 1 lemon

1 tb sesame oil

salt and pepper

1 tb sesame seeds


  1. Boil water in a large pot and cook spaghetti per pack instructions
  2. In a large fry pan heat olive oil, add garlic, chilli and grated lemon rind cook for 1-2 mins
  3. Add veggies and basil to the pan and saute for 5-7 mins
  4. Add lemon juice and sesame oil and season with salt and pepper
  5. Once the pasta is cooked drain remaining just a little of the water in the pot add the pasta to the pan and mix through
  6. Drizzle with the extra olive oil and sprinkle with sesame seeds