I recently reviewed some seaweed tagliatelle and I was keen to develop a recipe that used this really unusual, low carb pasta alternative. It’s got such a great texture and flavour and I wanted to full on embrace the flavours of the sea by combining it with my favourite seafood, prawns. The lemon juice, garlic and olive oil all help flavour the tagliatelle and create an almost creamy like sauce that when combined with the chilli, capers and prawns creates a lovely light summer dish that you could easily serve at a dinner party and make it look as though you’ve spent hours slaving over a hit stove. The reality is, it takes 20 minutes tops!
What’s In It?
- 1/2 pack of Seamore Seaweed Tagliatelle
- 200g Raw Prawns
- 100g Cherry Tomatoes
- 75g Button Mushrooms
- Handful of Spinach Leaves
- 1/2 Red Chilli (use a whole one if you like it HOT!)
- 2 tbsp Olive Oil
- 1 tbsp Capers
- 1 Clove Garlic
- Juice of 1 Lemon
- Salt and Pepper
How Do I Make It?
Start by boiling the seaweed tagliatelle for 10 minutes. The packet suggests longer than this, but I prefer the texture more on the al dente side, plus it will have chance to cook more when the other ingredients are added later.
While the seaweed is cooking, chop the mushrooms, chilli and tomatoes.
Fry the prawns in a drizzle of olive oil until they turn from dull grey to vibrant pink, then add the chopped vegetables. Cook for roughly 5 minutes then add the lemon juice, salt and pepper, olive oil, capers and garlic.
Drain the seaweed pasta and add to the frying pan. Stir together so that everything is coated and then put the spinach leaves on top, leaving for a few minutes to steam.
Give another stir and then you’re all ready to go.
TOP TIP – When you drain the seaweed tagliatelle why not reserve the liquid for use in other dishes. It makes the great base for a veggie fish style stock, or how about making a vegetarian bouillabaisse.
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