Spaghetti with Caribbean prawns, tomato & chilli

"This is a really quick dish and I love pasta with shellfish. This makes a fantastic dish to share and goes well with a nice cold bottle of Pinot Grigio," says Mitch Tonks, restaurateur and seafood expert, who devised this recipe
 
Serves: 2

What you need:

• 200g Young's Caribbean Prawns
• 150g Dried spaghetti
• 8 ripe cherry or baby plum tomatoes sliced in quarters
• Small handful chopped basil
• 2 cloves garlic (finely chopped)
• 1 mild chilli (seeds removed and finely chopped)
• Squeeze of lemon
• Salt and pepper to season

What you do:

1. Add a splash of good olive oil to a frying pan and add the garlic. 
   
2. When it starts to turn golden, add the chilli and tomatoes and cook for a minute or two, until the tomatoes start to "melt" adding the prawns.
   
3. Cook the spaghetti until it has just a firm bite, then add to the pan with a handful of basil and a squeeze of lemon, mix well and serve. 

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