Description
This Spicy Chilli Prawn Pasta is a vibrant and quick seafood pasta dish combining succulent prawns with a zesty tomato and chilli sauce, enriched with anchovies and parmesan. Perfect for a flavorful weeknight meal, it blends the freshness of lemon and parsley with the heat of red pepper flakes for a deliciously balanced bite.
Ingredients
Scale
Pasta
- 180 g / 6 oz fettuccine or other pasta of choice
Seafood and Sauce
- 1 1/2 tbsp olive oil
- 150 – 180 g / 5 – 6 oz medium prawns/shrimp, peeled and deveined
- 2 anchovies, whole (or 1/2 tsp anchovy paste)
- 1 garlic clove, minced
- 1/4 cup white wine
- 1 tsp+ chili flakes / red pepper flakes
- 1 cup / 250 ml tomato passata
- 2 tsp finely grated parmesan
- 1/2 lemon
- 1/4 cup finely chopped fresh parsley, plus more to serve
Instructions
- Prepare Ingredients: Get all the ingredients out and ready to go – this recipe moves fast!
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to packet instructions minus 1 minute. Before draining, scoop out a mugful of the pasta cooking water to reserve for later use.
- Sear Prawns: Heat olive oil in a skillet over high heat. Add the prawns and cook for 30 seconds until the surface changes from translucent to opaque.
- Add Flavors: Add chili flakes and anchovies to the skillet. Stir briefly to combine, then add the white wine and minced garlic.
- Reduce Wine: Cook for 30 seconds until most of the wine has evaporated, concentrating the flavors.
- Make Sauce: Add the tomato passata, squeeze in lemon juice, sprinkle in parmesan, and season with salt and pepper. Bring to a simmer, then reduce heat to medium and cook the sauce for 1 minute, stirring frequently to avoid overcooking the prawns.
- Toss Pasta: Add the drained pasta, about 1/2 cup of reserved pasta cooking water, and chopped parsley. Toss gently for 1 minute to allow sauce to thicken and evenly coat the pasta.
- Season and Serve: Adjust salt, pepper, and spiciness to taste. Serve immediately with additional fresh parsley on top.
Notes
- Cooking the pasta for 1 minute less than package instructions prevents it from becoming overcooked when finished in the sauce.
- Reserve pasta water is crucial for adjusting sauce consistency and helps the sauce cling to the pasta.
- Anchovies add umami depth without a fishy taste; substitute with anchovy paste if whole anchovies are unavailable.
- Do not overcook prawns as they become tough; pull the pan off heat once just opaque.
- Adjust chili flakes according to your preferred spice level.
