Creole Prawn Spaghetti

Serves 4



300 g King Prawns

200 g jar Creole Paste

100 g White Crab Meat

1 Green Pepper, deseeded and diced finely

4 Spring Onions, sliced finely

2 Celery Sticks, diced finely

2 Tbsp Chopped Coriander leaves

3 Lemons; 2 juiced and 1 cut into wedges to serve

60 g Chorizo,diced

600 g Tomatoes, chopped roughly

300 g Spaghetti


In a non-metallic bowl stir together the Prawns and 2 Tbsp of Creole Paste

In another bowl mix together the crab, Green Pepper, Spring Onions, Celery, Coriander and Lenon Juice. Season to taste

Heat a Wok and gently cook the Chorizo for 2-3 minutes until just starting to crisp

Stir in the remaining Creole Paste and cook for 30 seconds stirring continuously

Add the Tomatoes; reduce the heat and cook gently for 10 minutes stirring occasionally until the tomatoes have broken down and made a sauce

Meanwhile cook the Spaghetti in accordance with the packet intructions

Take 1 ladle of pasta water and stir into the tomato sauce

Drain the Pasta and return to the pan

Stir the toamto sauce into the pasta, loosely cover and set aside

Wipe out the tomato pan and return to the heat

Add the Prawns and stir for 3 minutes until cooked through

to serve, divide the Spaghetti and Tomato Sauce between 4 bowls

Top with the Crab Mixture and the Prawns

Serve with the Lemon Wedges

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