Prawn & harissa spaghetti served in a bowl

Prawn & harissa spaghetti

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(19 ratings)

Prep: 5 mins Cook: 15 mins


Serves 2

Try our spaghetti dinner for two, with king prawns and harissa dressing. It only takes 20 minutes to make and is healthy too – great for a midweek meal, or a special occasion like Valentine's Day

Nutrition and extra info

  • Healthy

Nutrition: Per serving

  • kcal511
  • fat13g
  • saturates2g
  • carbs72g
  • sugars6g
  • fibre7g
  • protein22g
  • salt0.9g


  • 100g long-stem broccoli, cut into thirds



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 180g dried spaghetti
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large garlic clove, lightly bashed
  • 150g cherry tomatoes, halved
  • 150g raw king prawns



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 1 heaped tbsp rose harissa paste
  • 1 lemon, finely zested



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. Bring a pan of lightly salted water to the boil. Add the broccoli and boil for 1 min 30 secs, or until tender. Drain and set aside. Cook the pasta following pack instructions, then drain, reserving a ladleful of cooking water.

  2. Heat the oil in a large frying pan, add the garlic clove and fry over a low heat for 2 mins. Remove with a slotted spoon and discard, leaving the flavoured oil.

  3. Add the tomatoes to the pan and fry over a medium heat for 5 mins, or until beginning to soften and turn juicy. Stir through the prawns and cook for 2 mins, or until turning pink. Add the harissa and lemon zest, stirring to coat.

  4. Toss the cooked spaghetti and pasta water through the prawns and harissa, season to taste and serve.

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Comments, questions and tips

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8th Jun, 2020
Lovely, but a bit dry - how to increase the sauce without losing the harissa taste? Don't want to drown it in stock...
28th Feb, 2020
This was so quick and easy to prepare. I used 3 garlic cloves (I like garlic!) and kept them in the recipe instead of discarding, used lemon juice instead of zest, and a dollop of tomato purée just to give it more of a sauce. Made a few times now, delicious!
18th Feb, 2020
Didn't have any lemon and went for linguine but this was absolutely delicious! Quite similar to an ottolenghi recipe that adds onion and capers so I may need to try and combine the two!
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