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Spaghetti with prawns, corn & rocket

  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings


  • 350g spaghetti
  • 2 tablespoons olive oil
  • 400g frozen peeled green prawns with tails intact, thawed
  • 1 leek, pale section only, halved, thinly sliced
  • 3 garlic cloves, finely chopped
  • 2 corncobs, husks, silk and kernels removed
  • 80ml (1/3 cup) Massel chicken style liquid stock
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons finely grated lemon rind
  • 120g pkt baby rocket leaves


  • 1
    Cook the pasta in a large saucepan of salted boiling water until al dente. Drain.
  • 2
    Meanwhile, heat half the oil in a frying pan over high heat. Cook the prawns for 1-2 minutes each side or until they curl and change colour. Transfer to a plate. Add the remaining oil to the pan. Reduce heat to medium. Cook the leek, stirring, for 4 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the corn and stock. Cook, stirring, for 1-2 minutes or until the corn is tender. Add the prawns, lemon juice and lemon rind. Cook for 1 minute or until the mixture is heated through.
  • 3
    Add the pasta and rocket and toss to combine. Divide among serving bowls.

Source: taste.com.au


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