You can make this easy recipe one day in advance and pop in the fridge for the following day.  Remember, don’t freeze this once it’s made as the prawns may well have been frozen before.


300g spaghetti

50g stale bread

3tbsp olive oil

1 onion, chopped

4 garlic cloves, crushed

200g prawns

100g frozen peas

Juice of 1 lemon


1 Bring a large pan of salted water to the boil and cook spaghetti for 5 mins. Meanwhile tear the bread into small pieces.

2 Heat 1tbsp of the oil in a frying pan and gently fry the bread pieces until golden. Set aside,

3 Heat another 1tbsp oil and fry the onion and garlic gently until the onions are soft.

4 Stir in the prawns and heat through for a couple of mins.

5 Add the peas to the pasta and cook for 1 min, drain, season generously and mix with the prawns and breadcrumbs. Pour over the remaining olive oil and lemon juice to serve.

Per Serving: 439cals, 19g fat, (6g saturate), 32g carbs

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