Spencer Gulf King Prawn Spaghetti with Tomato & Garlic

Sweet, succulent and unmistakably ocean fresh, Dinko’s Spencer Gulf King Prawns bring natural depth of flavour to simple, honest cooking. Paired with a vibrant tomato and garlic sauce, this Spencer Gulf king prawn spaghetti with tomato and garlic is clean, fresh and beautifully balanced.

Serves: 4 PRINT THIS

400g Dinko Seafoods Spencer Gulf King Prawns, peeled and deveined (tails on or off)
400g spaghetti
2 tbsp extra virgin olive oil
3 cloves garlic, finely sliced
1 small red chilli, finely chopped (optional)
½ cup dry white wine
400 g crushed tomatoes (quality canned or fresh)
Salt flakes and freshly cracked black pepper
Zest of ½ lemon
1 tbsp fresh lemon juice
Small handful fresh rocket

Method

1 Bring a large pot of well-salted water to the boil. Cook spaghetti until al dente. Reserve ½ cup of pasta water before draining.

2 Warm olive oil in a large pan over medium heat. Add garlic and chilli, cooking gently for about 1 minute until fragrant. Take care not to brown the garlic.

3 Pour in the white wine and allow it to reduce by half. Add crushed tomatoes and cherry tomatoes. Simmer for 8–10 minutes until slightly thickened. Season with salt and freshly cracked pepper.

4 Pat the Dinko Spencer Gulf King Prawns dry and season lightly. Add them to the simmering sauce and cook for 2–3 minutes, turning once, until just opaque and firm. King prawns are naturally sweet and tender, so avoid overcooking in order to preserve their delicate texture.

5 Add the drained spaghetti to the pan, tossing gently to coat in the sauce. Add a splash of reserved pasta water if needed to loosen. Stir through lemon zest, lemon juice and fresh parsley.

6 Divide between bowls and finish with torn basil leaves and a drizzle of extra virgin olive oil.