Spicy Chilli Prawn Pasta (Shrimp)
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2
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Calories
544 kcal
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Course
Main Course
Spicy Chilli Prawn Pasta (Shrimp)
Description
Spicy Chilli Prawn Pasta combines peeled, deveined medium prawns with a lightly spicy sauce built on tomato passata, enhanced by anchovies and Parmesan cheese to introduce umami without a fishy taste. The pasta is cooked just short of package instructions, then incorporated into the sauce along with some reserved cooking water to achieve a cohesive texture.
The prawns are sautéed over high heat with olive oil, red pepper flakes, minced garlic, and anchovies, then deglazed with white wine before simmering briefly with the tomato passata. A squeeze of lemon juice adds brightness, while fresh parsley is stirred in before serving for a herbaceous note.
The dish balances spicy, savory, and fresh elements through its combination of ingredients and brief, controlled cooking times, ensuring prawns stay tender and flavors vibrant. It is suitable for a quick yet flavorful pasta meal.
Ingredients
- 180 g / 6 oz fettuccine or other pasta or choice
- 1 1/2 tbsp olive oil
- 150 - 180 g / 5 - 6 oz prawn peeled and deveined, medium, aka shrimp
- 2 anchovies , whole (or 1/2 tsp anchovy paste)
- 1 garlic minced, clove
- 1/4 cup white wine
- 1 tsp+ red pepper flakes aka chilli flakes
- 1 cup / 250 ml tomato passata (Note 2)
- 2 tsp Parmesan Cheese finely grated
- 1/2 lemon
- 1/4 cup parsley plus more to serve, finely chopped, fresh
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 (or transfer it straight from pot into sauce, if you time it right).
- 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 (don't cook for long otherwise will overcook prawns).
- Add pasta, about 1/2 cup of pasta cooking water and parsley. Toss gently for 1 minute (or gently stir with wooden spoon or tongs) 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 depth to the sauce without making it taste fishy; they can be omitted if disliked but flavor will change.
- If tomato passata is unavailable, crushed canned tomatoes can substitute but may alter texture slightly.
- The order of adding garlic after wine prevents burning and allows better garlic flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Serving | 327g | |
| Calories | 544cal | 27% |
| Carbohydrates | 56.1g | 19% |
| Protein | 35.8g | 72% |
| Fat | 17.2g | 26% |
| Saturated Fat | 3.4g | 17% |
| Cholesterol | 244mg | 81% |
| Sodium | 995mg | 41% |
| Potassium | 685mg | 15% |
| Fiber | 1.5g | 6% |
| Sugar | 2.7g | 5% |
| Vitamin A | 1750IU | 35% |
| Vitamin C | 25.6mg | 28% |
| Calcium | 190mg | 19% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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