Chilli Garlic Prawn Pasta
A quick and satisfying dish featuring prawns in a spicy, garlicky tomato sauce over pasta.
Equipment
- Large Pot
- Large Frying Pan
- Measuring Cups
- Measuring Spoons
- Mixing Bowl
Ingredients
- 300 g raw prawns thawed, peeled, and deveined
- 300 g linguine or spaghetti
- 500 g fresh ripe tomatoes diced (about 4 large)
- 1 cup fresh parsley finely chopped
- 1 Tbsp. tomato paste
- 2 cloves garlic minced
- ½ Tbsp. dried chili flakes adjust to taste
- 1 tsp. brown or white sugar
- Salt to taste
- Pepper to taste
- 2 Tbsp. olive oil plus extra for serving
- 1 clove garlic minced (for prawns seasoning)
- ¼ tsp. salt
- ¼ tsp. black pepper
- 1 tsp. paprika (sweet or smoky)
- 1 Tbsp. olive oil (for prawns seasoning)
- Fresh parsley for topping (optional)
- Extra chili flakes for topping (optional)
- Extra virgin olive oil for drizzling (optional)
- Parmesan cheese for topping (optional)
Instructions
- In a bowl, mix the prawns with minced garlic, salt, black pepper, paprika, and olive oil. Set aside.
- Bring a large pot of salted water to a boil and cook the linguine or spaghetti according to package instructions until al dente.
- Heat a large frying pan over high heat. Sear the seasoned prawns for about 1 minute on each side until pink and caramelized. Remove from the pan and set aside.
- In the same pan, add olive oil and sauté minced garlic and tomato paste over medium heat until garlic is golden.
- Add diced tomatoes, chili flakes, and sugar. Season with salt and pepper. Simmer with the lid on for about 10 minutes.
- Drain the pasta, reserving half a cup of pasta water. Add prawns and parsley to the sauce, then toss everything together.
- Add the drained pasta and a splash of reserved pasta water. Toss until the pasta is well-coated in the sauce.
- Serve immediately with extra virgin olive oil, fresh parsley, Parmesan cheese, and more chili flakes if desired.
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Notes
Store leftovers in an airtight container and refrigerate for up to 3 days.