Lemony Prawn Spaghetti with Crunchy Topping

This dreamingly creamy and fresh prawn spaghetti with flavourful crunch topping makes a tasty weeknight meal.

Serves: 4

Ingredients

350g Diamond spaghetti

200g Sea Cuisine Prawns Raw Cutlets, defrosted

1 head broccoli, roughly chopped

2 cloves garlic, crushed

1 tsp Dijon mustard

75 ml Tatua crème fraiche

½ lemon, zested rind and juice

flat leaf parsley, finely chopped

 

Crunchy Garlic Panko Crumbs:

 

3 tbsp The Good Oil Extra Virgin Rapeseed Oil

1 clove garlic, crushed

1 cup Mama San panko crumbs

2 tbsp FreshLife sunflower seeds

2 tbsp FreshLife pumpkin seeds

 

Method

  1. Cook the spaghetti  in a large pan of boiling salted water as per the packet instructions. Add the chopped broccoli to the pan for the final 4 minutes.
  2. Fry the crushed garlic for 30 seconds. Add the defrosted prawns and fry for a few minutes, until just pink. Add 4 tbsp of the pasta cooking water and the Dijon mustard, stirring to coat the prawns.
  3. Reduce heat to low, add the crème fraiche and stir to form a smooth sauce. Add the chopped flat leaf parsley and the lemon rind and zest .
  4. Once the pasta is cooked, add to the pan with the prawns and toss until evenly coated.
  5. Make the Crunchy Garlic Panko Crumbs: Add the rapeseed oil to a large non-stick pan over a medium heat. Add 1 clove of crushed garlic to the oil, then add both lots of seeds and fry for a couple of minutes. Add the panko crumbs  and fry for a few more minutes, until golden and crunchy. Stir regularly to ensure it all toasts evenly. 
  6. Top pasta with Crunchy Garlic Panko Crumbs.