This Healthy Garlic Prawn Spaghetti Is a Quick Fix on a Busy Night

Updated 12/11/17
seafood spaghetti recipe
Clarence Fuller

When we think of comfort food, there's usually one word that comes to mind (almost immediately): pasta. I can't think of another meal that feels just as good as it tastes. Even just looking at an image of pasta sends waves of enjoyment through my eyes and gets my taste buds tingling. So when Le Cordon Bleu–trained food consultant, author of The Naked Diet and founder of her personal site and brand, Tess Ward reached out to show us how to make one of her favorite seafood spaghetti recipes, we immediately hit reply with an enthusiastic "yes!"

Just like her cookbook, Ward follows a simple philosophy that promotes a balanced yet sensible attitude toward food. As a certified health coach, her recipes incorporate a healthy element with high nutritional value but more importantly, they taste good too. "The aim should always be to be count colors, not calories," says Ward. "A colorful plate is vital in achieving wholesome food that nourishes the body and mind."

Watch the video below to see Ward whip up her easy garlic prawn spaghetti with breadcrumbs recipe that's healthy, nutritious, and incredibly delicious.

Spaghetti With Garlic prawns and breadcrumbs

Serves: 2


1 cup dried spelt spaghetti
4 to 6 cloves garlic, sliced
4 anchovies, finely chopped
100ml extra virgin olive oil
A small handful finely sliced parsley
1 tsp. lemon zest
Sea salt and freshly ground black pepper
1 cup uncooked red prawns
1/4 cup dried breadcrumbs


Start cooking the spaghetti. Bring a large saucepan of boiling salted water to the boil. Add a good few pinches of salt and then add the spaghetti.

Place the dried breadcrumbs in a small bowl, pour over a little of the infused oil, add half the parsley, and briefly mix.

Heat 6 tablespoons olive oil in a large frying pan, and add the garlic. Cook over a low/medium flame, or until the garlic starts to sizzle, and then add the chopped anchovy. Cook until the garlic is very lightly golden, and then add the lemon zest, prawns, and a big pinch of sea salt. Cook until the prawns are just pink. Do this at the last minute when the pasta is seconds from being ready.

Once the pasta is cooked al dente, strain, reserving some cooking water, and then add straight to the frying pan with the garlic and anchovy oil. Toss the spaghetti in the pan with the remaining parsley, half the breadcrumbs, and season with salt and pepper. Add any extra cooking water, if needed.

Divide the spaghetti between two plates, evenly distribute the prawns. Top with the remaining breadcrumbs, finish with a final drizzle of olive oil and a squeeze of lemon juice, and serve immediately.

What is your favorite spaghetti recipe?

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