Garlic prawn spaghetti with spinach and ginger, a quick dish that is ready in under 30 minutes, ideal for a midweek dinner when time is ever so precious. Flavourful, filling, and so garlicky.
With prawns, one could either have a love or hate relationship. Some might find them not that appealing, others would have tons of prawns and still ask for more. I used to be part of the first category of people, up until I discovered that cooked nicely, they can be so delicious. Just plain prawns would have exactly this taste: plain and boring, nothing special. But add some garlic or some fiery spices and you won’t stop eating them.
I do love garlic, I must have said it thousands of times already, although for some reasons, I seem to stomach it easier if it is cooked, rather than raw. And luckily, most of the dishes could have some garlic added. Spaghetti can be cooked in so may different ways, a few favourite of mine being Italian Spaghetti Meatballs, Classic spaghetti carbonara recipe or Tomato and basil spaghetti. And now I can add these garlic prawn spaghetti to the list too.
Garlic prawn spaghetti with spinach and ginger
Garlic prawn spaghetti with spinach, a quick dish that is ready in under 30 minutes, ideal for a midweek dinner when time is ever so precious. Flavourful, filling, and so garlicky.
- 1/4 packet spaghetti
- 160 g king prawns (peeled and cooked)
- 1 cup fresh baby spinach
- 4 garlic cloves
- 1/2 tsp grated ginger
- 1/4 tsp salt
- a pinch of pepper
- 1/2 tbsp olive oil
- 1 tbsp grated parmesan cheese
- juice from one lemon
Cook the spaghetti according to the packet instructions.
Drain the water, toss with a bit of olive oil and set aside.
Add some oil to a pan and heat it up.
Use a garlic presser to mince the garlic cloves.
Add the garlic and ginger to the pan and stir for 30 seconds, then in go the prawns.
Give them a good stir, add the spinach and cook for 2 minutes.
Mix in the spaghetti, season with salt and pepper and add some lemon juice to taste. This can be omitted altogether if you like.
Sprinkle some parsmesan cheese and remove from the heat.