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Summertime Shrimp

This fresh, gorgeous dish would go exceptionally well at any BBQ or get together.


220g Extra Large King Prawns (I like Waitrose ASC)

Spaghetti Pasta (enough for 4 servings - I like Duchy Organic)

1/2 Lemon (juice and rind)

1/2 Lime (juice and rind)

Extra Virgin Olive Oil

3 Cloves of Garlic

Baby Tomatoes

450g Waitrose Essential Spinach

Handful of Pine Nuts (crushed)


1. Start the process by bringing a large saucepan of salted water to a boil, add a drizzle of Extra Virgin Olive Oil, this prevents the pasta from sticking together. Add the spaghetti pasta and cook uncovered for 8 to 10 minutes, or until the pasta is al dente.

2. Whilst the pasta is cooking, place 2tbsp of Extra Virgin Olive Oil in a Wok or large pan on a med to low heat. Drain the Prawns and add them to the pan. Season with salt and cracked pepper. Next, finely chop the garlic and add to the pan along with the whole baby tomatoes. Cook until the Prawns are throughly cooked through.

3. Once all cooked, add the lemon and the lime juices along with the rind to the pan. Now add the drained pasta to the pan with the Spinach and crushed pine nuts, then give everything a good mix up and cook on low for a couple minutes until the Spinach starts to wilt. Serve immediately.

This dish is great served with Olive Focaccia bread and a cold glass of Chardonnay.

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