serves / makes 2
10 prep time
10 mins cooking time


This is a light and tasty dinner or lunch, the chilli on the prawns perfectly compliments the fresh basil pesto, you would never miss the parmesan cheese.




For the prawns:

  • 150g fantail prawns
  • 2 tablespoons lemon juice
  • 1 teaspoon cayenne pepper
  • 1 garlic clove, minced
  • salt and pepper for seasoning

For the pesto:

  • 3 large handfuls of fresh basil leaves
  • 110ml extra virgin olive oil
  • 2 tablespoons pine nuts
  • 3 garlic cloves mince
  • salt and pepper for seasoning
  • 150g gluten and dairy free spaghetti


To cook the prawns:

  • Prepare the prawns so they are ready to be cooked, I leave the tail on
  • Place in a small bowl and add the lemon juice, cayenne paper, garlic and salt and pepper
  • Add a little olive oil to a small frying pan and place on a medium to high heat
  • Add the prawns and cook until the prawns have a slightly crisp outer shall, about 5-10 minutes

To make the pesto:

  • Place the basil, pine nuts and garlic in a blender
  • While blending, drizzle in the olive oil
  • Season to taste
  • Cook the spaghetti and add the pesto, top with the prawns

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