Spaghetti with prawns and salsa verde

Spaghetti is cooked to perfection and tossed with a flavoursome homemade salsa verde and juicy prawns. This delicious pasta dish is the perfect dinner to delight your guests any time of year.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 6
  • Print


Salsa verde
  • 2 cup (100g) baby rocket
  • 1 bunch (40g) parsley leaves
  • 1/3 cup (30g) grated parmesan
  • 1/4 cup (55g) salted capers, rinsed
  • 4 clove garlic, peeled, chopped
  • 3 anchovy fillets
  • 1/4 cup (60ml) lemon juice
  • 3/4 cup (185ml) olive oil, plus extra to fry
Spaghetti with prawns
  • 500 gram spaghetti
  • 24 green prawns, peeled, de-veined, chopped
  • baby rocket, to serve
  • lemon wedges, to serve


Spaghetti with prawns and salsa verde
  • 1
    Bring a large pot of salted water to the boil. Meanwhile, prepare salsa verde.
  • 2
    To make salsa verde: Place all ingredients, except the oil, into a food processor and process until combined.
  • 3
    With the motor running, add the oil in a slow and steady stream. Set aside until needed.
  • 4
    Cook spaghetti in boiling water until al dente; drain. When the pasta is almost cooked, heat extra oil in frypan over high heat. Add prawns and cook 2 minutes or until the prawns are cooked through.
  • 5
    Return the drained pasta to the pot along with the prawns. Add salsa verde to taste.
  • 6
    To serve, divide pasta between bowls and top each with a few rocket leaves and a lemon wedge.

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