This is a gorgeously simple summer supper which is full of flavour, with a kick of chilli heat, and it takes just minutes to prepare. I’m not a huge carb fan so I tend to replace the spaghetti with courgetti but either version is very delicious.
1 tbsp olive oil
150g spaghetti or 6 spiralized courgettes
200g cherry tomatoes
1 red chilli, finely chopped
200g raw king prawns
1 clove garlic, crushed
50g black pitted olives
1 small lemon
1 handful fresh basil
Heat the oven to 180. Put the asparagus into a roasting tray, season and drizzle with olive oil, then roast in the oven for 15 minutes.
Put a pan of salted water on to boil. Cook the spaghetti according to instructions (or steam the courgetti for a couple of minutes just before you are ready to serve.)
Heat the olive oil in a large frying pan, add the tomatoes, chilli, and prawns and gently fry until the tomatoes have softened and the prawns have turned nice and pink. Add the garlic and olives, then zest the lemon into the pan and squeeze in the juice. Tear in the basil and allow to heat through for a couple more minutes.
Drain the spaghetti or press the water out of the courgetti, divide between two large bowls and drizzle over a little olive oil.
Stir through the garlic chilli prawns, and then top with the roasted asparagus, sprinkle over the chopped feta and serve immediately.