Spicy King Prawn Arrabbiata

Spicy King Prawn Arrabbiata

I recently just learnt that arrabbiata literally translates from Italian to English as "angry". I get that, because I do believe if this sauce could speak, it would be screaming the whole house down with "you totally stole my favourite shoes!!" Even though my mouth is on fireee, I can't help but go in for another spoonful. It's certainly not a push around, it's got a real kick. 

This spicy arrabbiata is a favourite in our household. Not only are king prawns a great source of lean protein and omega-3 essential fatty acids, as well as providing us with a great dose of selenium, vitamin B12 and calcium, the whole meal can be whipped together in the time it takes to boil your pasta. It's a sauce full of fresh ingredients and is both cheap and convenient.

Serves 4

Ingredients

3 teaspoons dried oregano

3 teaspoons dried thyme

2 teaspoons dried chilli flakes 

4 garlic cloves crushed

1 tablespoons olive oil

400g cherry tomatoes quartered

400g tinned chopped tomatoes

4 tablespoons tomato puree

Juice of 1 lemon

Salt and pepper to season.

Responsibly source king prawns

300g brown rice pasta (if gluten-free) 

Method

Begin by cooking your pasta according to the package instructions. We use brown rice pasta in my house to accommodate for my Brother who has a bit of a gluten sensitivity, but feel free to use wholewheat pasta or whatever you have in your cupboards.

Now in a large saucepan heat the olive oil, and cook your garlic, chilli flakes and herbs for 2-3 minutes. You can use this time to prep other ingredients, and quarter your cherry tomatoes.

Add to the pan the cherry tomatoes, tinned chopped tomatoes and tomato puree. Cook for about 5 minutes before seasoning the sauce with lemon juice, salt and pepper.

Stir through your king prawns and allow to cook until the prawns are warm right through.

Drain your spaghetti. 

Serve. 

And enjoy.

K

Comforting Cinnamon Butter Bean Stew

Painting my nails and re-watching old episodes of 90210 are extremely tedious jobs that aren’t going to just do it themselves, you know. Some times, I just don’t have the time to slave away making a big fancy dinner when there are far more important things to do. 

This cinnamon butter bean stew is a perfect, comforting, throw-it-all-together mid-week meal that gives you more time to do all those things you keep putting off - a Jo Malone candlelit bubble bath, oh the horror, don’t make me do it.  

Make a big batch to freeze for even quicker, healthy mid-week meals! 

Serves 4

Ingredients

2 Cups Vegetable Stock

400g Courgettes (Chopped)

2 Red Onions (Chopped)

400g Broccoli & Cauliflower Florets

2 Cans Butter Beans

4 Tsp Ground Cinnamon

200g Brown Basmati Rice

Place all ingredients into a saucepan, bring to the boil and then reduce to a simmer whilst you steam the rice.

Serve and enjoy!

More time for all that “important” stuff… 

K