Prawn Spaghetti

Prawns are so great! They're high in protein and low in fat.  Awesome to add to rices, pastas, spaghetti or even salads! The list is endless.

However, as I am a huge advocate for allergies I am fully aware that not everyone can eat prawns, they are an allergen after all.  That's why I will write some amendments below on how you can make it totally safe to eat!


Serves 1


  • 1/2 red onion, quartered

  • 1 Romano pepper, cut into strips

  • 1 tbsp olive oil

  • 80g mangetout or sugar snap peas

  • 20g baby corn

  • 50g gluten free spaghetti

  • 100g raw king prawns - if allergic double up the vegetables and add mushrooms and garden peas

  • Soy sauce - optional


  1. Preheat oven to 200 degrees C, gas-assisted 180 C, gas mark 6.

  2. Toss the red onion and pepper on a baking tray and drizzle 1/2 tbsp of olive oil on the vegetables.

  3. Roast in the oven for 20-25 minutes.

  4. Wash the mangetout, or sugar snaps, and baby corn.

  5. Put the kettle on to boil with enough water to fill 2 saucepans.

  6. Once boiled, pour the water into a saucepan on a medium heat and add in the vegetables.

  7. In the other add the spaghetti and cook both for 5-8 minutes (double check spaghetti with pack instructions).

  8. In a small frying pan, add the remaining olive oil onto a medium heat.

  9. Once hot, add in the prawns, cook until they become pink in colour and no longer grey.

  10. Drain the spaghetti and vegetables.

  11. Remove the onion and pepper from the oven.

  12. Toss all together in the saucepan which cooked the spaghetti, then plate up.

  13. Drizzle with soy sauce if using.