How spicy is this recipe?

I'd say medium, but this will depend on the type of harissa you use and your sensitivity to spice. Increase the amount of harissa paste to add more heat or add chilli flakes or a fresh red chilli.

What is the flavour of harissa?

Harissa is a chilli paste so is often spicy, although the level of heat will vary from paste to paste depending on the type of chillies used. There's often a smoky taste as well as a tanginess from citrus juices and vinegar. If you are using rose harissa you'll also be able to taste floral undertones.

What is harissa paste made of?

Harissa is typically made with dry red chillies, garlic, citrus, olive oil and spices such as cumin, coriander and caraway seeds. Rose harissa also contains rose petals in addition to the normal harissa ingredients.

Is harissa paste spicy?

The heat levels of harissa pastes can vary a lot depending on the type of chillies used. If in doubt add a little and taste to assess the level of heat adding more to suit your desired level of spiciness.

Spicy Prawn (shrimp) Pasta with Harissa and Feta

Description

A delicious yet simple 30-minute spicy prawn pasta recipe with hot smoky harissa, lemon and cool tangy feta.

Serves 2. Use the scaling buttons below to double or triple the quantity.

Ingredients

Scale

1 tbsp olive oil
1 medium onion - finely chopped
2 cloves of garlic - crushed
1.5 tbsp harissa paste
100ml (or 1/4 cup) white wine - optional
200g (or 7oz) canned chopped tomatoes
1/2 tbsp balsamic vinegar (optional)
100ml (or 1.4 cup) chicken or veg stock
200g (or 7oz) dried spaghetti, linguine or tagliatelle
150g (or 5oz) raw shrimp/prawns - peeled and deveined
1/2 lemon - juice + zest
50g (or 2oz or 2/3 cup) feta - crumbled into small pieces
A handful of chopped parsley

Instructions

Place a large frying pan on a medium heat and fry the onion until translucent.
Add the garlic and cook for a minute until fragrant.
Add the harissa paste and pour in the wine if using. Let it simmer for a few minutes until the alcohol cooks off.
Pour in the chopped tomato, add the balsamic vinegar, pour on the stock and simmer for 10 minutes until reduced.
Meanwhile, cook the pasta in a large pan of generously salted boiling water.
Add the shrimp/prawns to the sauce and cook for a few minutes until opaque.
Drain the pasta when it is al dente, ensuring you reserve a few tablespoons of the starchy pasta water first.
Add the lemon zest and juice to the sauce and add a little pasta water to the sauce if needed.
Take the sauce off the heat, add the crumbled feta and toss with the cooked pasta.
Top with fresh parsley and serve immediately.

Category: Pasta
Method: stove-top
Cuisine: Western

Keywords: Spicy prawn (shrimp) pasta with harissa and feta