I ache. All over. Even in my running muscles which I thought were strong. Even in muscles I didn’t know were there. Especially in mu left hamstring and right quad (in case you hadn’t noticed, I’m feeling sorry for myself – currently self medicating with red wine). I am not built for laying flooring. But I do truly believe that manual labour is good for the soul, so the work itself I don’t mind. Its the aftermath that I mind. I am in training, that hurts enough. This is too much. Ouch. But… it looks lovely. A transformation. Now I just need to clean up all the dust and confusion.
When one spends one’s day laying flooring/painting/other manual labour, one does not have much strength or time to cook. So one makes something that will replenish the weary worker’s energy stores, and that is quick and easy but does not compromise on deliciousness. And this prawn pasta is one such dish.
Just a little chopping – and into a pan with some hot oil, and the garlic and chilli come into their own. Throw in some tomatoes, prawns and finally rocket, and you have a ludicrously quick and simple, but exceptionally tasty and satisfying after a day of hard graft.
And, I can never get sick of pasta. Its funny, I think I’ve had pasta 3 nights this week, and not sick of it at all. Am I a carb addict? Was I Italian in a former life? Either way, I don’t mind. I’m a pasta junkie and happy for it. Something has to fuel me round the long runs and for the long days of house-work. And a dinner so delicious, rustled up so quickly – in between rows of laminate, is simply perfect.
I got my very first cookie scoop today. Stay tuned for seeing it in action for the first time this weekend. Should I break a bottle of champagne over it? Or should I just toast it over my large glass of Rioja? Rioja it is 🙂
Spaghetti with prawns, lemon, chilli, garlic and rocket
400g dried spaghetti
6 tbsp olive or rapeseed oil
3 garlic cloves, crushed
2 red chillies, deseeded and finely chopped
200g vine-ripened tomatoes, skinned and chopped
Finely grated zest of 1/2 lemon, plus 2 tbsp lemon juice
350g cooked & peeled prawns, thawed if frozen
Bring a large saucepan of water to the boil. Add the spaghetti and cook according to pack instructions or until the pasta is al dente.
Shortly before the spaghetti is ready, put the oil and garlic into a large deep frying pan or shallow saucepan over a medium-high heat. As soon as the garlic starts to sizzle, add the chillies and fry for 1 minute. Add the tomatoes and fry for a further minute. Add the lemon zest, lemon juice, prawns and some seasoning and cook for 11/2-2 minutes, until the prawns are heated through.
Drain the spaghetti and add to the pan of prawns with the rocket and toss together well. Divide between 4 warmed pasta bowls and serve.