Speedy spaghetti for the mid-week dinner dilemma 7 years ago

Speedy spaghetti for the mid-week dinner dilemma

This week's mumpreneur is Ballymaloe-trained chef, Ciara Gorman Fennessy. Owner of Ciara’s Kitchen, a cooking demonstration class with a difference, Ciara is also mum to twins and recipe testers, Holly and Freddie (4).

At Ciara’s Kitchen clients come to watch me cook and learn the process. The aim is to teach people of all levels how to cook different dishes and to inspire them to taste new ingredients, while enjoying a fun night out. Groups are small, so it’s sociable and fun. Each night is booked separately so people can come on their own or make a night of it with friends. Topics change monthly and range from BBQ to fish, Indian to Italian, paleo to desserts – I cover it all! Visit Ciara's Kitchen for more information.

Quick Spaghetti with Prawns

Serves 4

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  • 300g spaghetti
  • 1 tablespoon olive oil
  • 4 cloves garlic, finely chopped
  • 1 or 2 red chillies, deseeded and finely chopped
  • 20 large prawns, defrosted if frozen
  • 250ml white wine
  • Zest two lemons
  • 4 plums tomatoes, seeds removed and diced
  • Big handful basil leaves
  • Toasted flaked almonds
  • Salt & freshly ground black pepper


1. Cook the spaghetti according to pack instructions.


2. Heat the oil in a large frying pan. Add in the garlic and chilli and cook for 1 minute on a medium heat stirring frequently to prevent burning.

3. Add the white wine. Bring to the boil and allow it to reduce by half.

4. Add the prawns and the lemon rind. Bring to the boil and then reduce to a simmer for two minutes, stirring frequently.

5. Add the tomatoes and bring back to a simmer for two minutes.

6.Drain the cooked spaghetti and add to the sauce. Mix well to cover the spaghetti with the sauce.

7. Add the basil leaves and the toasted flaked almonds. Season and serve.


Photography by Alan Rowlette Photography