Spaghetti with tomato sauce and prawn skewers
easy
50 mins
50 mins
Ingredients
- 1 kg Bottled tomatoes
- 1 Onion
- 2 Garlic cloves
- 100 g Carrots
- 5 TABLESPOONS Olive oil
- 1 TABLESPOON Tomato paste
- 1 Bay leaf
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 150 ml Vegetable broth (instant)
- 300 g Spaghetti
- 12 King prawns with shell, without head (approx. 40 g each)
- 2 TABLESPOONS Lime juice
- 4 wooden skewers
- 7-10 Tbsp Slices of lime and parsley
Directions
- 1
Wash and clean the tomatoes and cut into large cubes. Peel and chop onion and garlic. Peel and wash carrots and cut them into small cubes. Heat 3 tablespoons of oil in a pot. Fry garlic and onion for about 3 minutes until transparent.
- 2
Add the carrots and cook for another 3 minutes. Stir in tomato paste and add tomatoes. Add bay leaf to the pot and season with salt and pepper. Add stock, bring to the boil and simmer for about 20 minutes. Meanwhile cook spaghetti in plenty of boiling salted water for about 10 minutes. Drain and let drain well. Wash the prawns and peel them, except for the tail fin. Carve the back and remove the intestines. Sprinkle prawns with lime juice, salt and put 3 pieces on 1 skewer. Heat 2 tablespoons of oil in a frying pan and fry the prawn skewers for about 4 minutes.
- 3
Drain and let drain well. Wash the prawns and peel them, except for the tail fin. Carve the back and remove the intestines. Sprinkle prawns with lime juice, salt and put 3 pieces on 1 skewer. Heat 2 tablespoons of oil in a frying pan and fry the prawn skewers for about 4 minutes. Serve spaghetti with tomato sauce and prawn skewers. Garnish with lime slices and parsley
Nutrition Facts
520 kcal
61 g
17 g
34 g
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