Creole Prawn Spaghetti

A spicy mix of onion, tomato and peppers, this pasta dish is ideal for summer eating indoors or out.


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