Prawn and broccoli pasta is an ideal meal for the end of a busy day. Broccoli truly is a superfood and if cooked properly is a great addition to any meal. Try not to overcook vegetables, I’m pretty sure that’s what put me off them when I was growing up!
250g Fresh or frozen (defrosted) whole prawns
150g pasta, I used spaghetti but short past would work
2 cloves of crushed/chopped garlic
1/2 tsp chilli flakes
12 cherry tomatoes, quartered
1 tsp red wine vinegar
1/2 tsp salt
1/2 tbsp olive oil
Prawn and broccoli pasta is quick and easy, feel free to add other vegetables to pad it out, peas, green beans etc. work well.
Put a pan of water on to boil for the pasta, add about a tbsp of salt and add the pasta.
Chop or crush the garlic and add to a pan with the olive oil, do this while the pan is cold. On a low heat fry the garlic until it goes golden, be careful not to burn or it will be bitter.
Add the chopped tomatoes and cook for 3-4 mins, mix through with the garlic.
Slice the broccoli so the stems are chopped up into 1cm dice and the heads are whole. I used tenderstem broccoli for this as I think it tastes better. Add the chopped stems and fry with the garlic and tomato.
Add the chilli and vinegar, I use vinegar in cooking as it is good for you, I’m not 100% sure on the science yet but will add into a post when i am convinced. In the meantime it’s a good way to add seasoning.
Cook for about 3 mins, make sure the garlic mixes through the broccoli or whatever vegetables you are using.
Now add the prawns and cook through, they should be pink and plump, don’t overcook or they will become rubbery.
A couple of mins in to cooking the prawns add the broccoli heads, these will take a couple of mins at most. The whole thing takes about 5-7 mins.
Drain the pasta when cooked (8-10 mins) and add to the pan with the rest of the ingredients. Mix through, check for seasoning and your prawn and broccoli pasta is ready to serve.