Spicy Chilli Prawn Pasta
A quick and delicious Spicy Chilli Prawn Pasta featuring prawns in a rich tomato sauce, perfect for midweek meals.
Equipment
- large pot
- Skillet
Ingredients
Pasta and Sauce Ingredients
- 180 g fettuccine (or other pasta of choice)
- 1.5 tablespoon olive oil
- 150-180 g medium prawns/shrimp, peeled and deveined
- 2 anchovies (or ½ teaspoon anchovy paste)
- 1 garlic clove, minced
- ¼ cup white wine
- 1 teaspoon chilli flakes / red pepper flakes or more to taste
- 1 cup tomato passata about 250 ml
- 2 teaspoon finely grated parmesan
- ½ lemon for juice
- ¼ cup finely chopped fresh parsley plus more to serve
Instructions
Cooking Instructions
- Get all the ingredients out and ready to go - this recipe moves fast!
- Bring a large pot of water to the boil. Add a big pinch of salt and the pasta. Cook for the time per the packet MINUS 1 minute. SCOOP OUT a mugful of pasta cooking water before draining pasta.
- Heat oil in a skillet over high heat. Add prawns and cook for 30 seconds, until surface just changes from translucent to opaque.
- Add red pepper flakes and anchovies. Stir briefly, then add wine and garlic.
- Cook for 30 seconds until wine is mostly evaporated.
- Add tomato passata, squeeze of lemon juice, parmesan, salt and pepper. Bring to simmer, turn heat down to medium and cook sauce for 1 minute, stirring frequently.
- Add pasta, about ½ cup of pasta cooking water and parsley. Toss gently for 1 minute until sauce re-thickens and it coats the pasta.
- Adjust salt, pepper and spiciness to taste. Serve immediately with more parsley.
Notes
Anchovies and parmesan add umami to the sauce, enhancing the flavor without being fishy. Optionally, substitute tomato passata with crushed canned tomatoes if unavailable.
Nutrition
Serving: 327gCalories: 544kcalCarbohydrates: 56.1gProtein: 35.8gFat: 17.2gSaturated Fat: 3.4gCholesterol: 244mgSodium: 995mgPotassium: 685mgFiber: 1.5gSugar: 2.7gVitamin A: 1750IUVitamin C: 25.6mgCalcium: 190mgIron: 4.9mg
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