Craving a pasta dish that’s bold, fiery, and irresistibly satisfying? This Chilli Prawn Pasta is the ultimate weeknight dinner—juicy prawns tossed with a garlicky, chilli-spiked tomato sauce that clings beautifully to silky pasta. It’s quick to make, packs a punch of flavor, and feels restaurant-worthy without the fuss.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy – Ready in under 30 minutes, perfect for busy nights.
- Simple Ingredients – Mostly pantry staples with a few fresh touches.
- Incredible Flavor Balance – The briny anchovies melt into the sauce, adding depth without being fishy.
- Restaurant-Style at Home – Impress family or guests with minimal effort.
- Customizable Heat – Easily adjust the spice level to your liking.
Unlike many versions, this recipe uses a clever trick—pasta water—to create a silky sauce that hugs every strand for maximum flavor. Comforting yet vibrant, it’s a true crowd-pleaser.
Ingredients Needed
For the pasta base:
- 180 g (6 oz) fettuccine, or your favorite pasta shape
- 1 ½ tbsp extra virgin olive oil
For the prawns & sauce:
- 150–180 g (5–6 oz) medium prawns, peeled and deveined
- 2 whole anchovies (or ½ tsp anchovy paste, for convenience)
- 1 garlic clove, finely minced
- ¼ cup dry white wine
- 1 tsp (or more, to taste) red pepper flakes / chilli flakes
- 1 cup (250 ml) tomato passata
- 2 tsp finely grated parmesan cheese
- ½ fresh lemon, juiced
- ¼ cup fresh parsley, finely chopped (plus extra for garnish)
Tip: Anchovies don’t make the dish “fishy”—they melt into the sauce and create a rich, umami base.
How to Make Chilli Prawn Pasta
1. Prepare the pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package directions but reduce the cooking time by 1 minute (it will finish cooking in the sauce). Before draining, scoop out a cup of the starchy pasta water—this liquid gold helps bind the sauce.
2. Cook the prawns
Heat olive oil in a large skillet over medium-high heat. Add the prawns and sear for about 30 seconds per side, just until they turn opaque on the surface. Remove them quickly to avoid overcooking—they’ll finish in the sauce later.
3. Build the flavor base
In the same skillet, add anchovies and red pepper flakes. Stir for a few seconds until the anchovies dissolve. Add the minced garlic and white wine, cooking for 30 seconds until the wine mostly evaporates. This step intensifies flavor.
4. Simmer the sauce
Stir in the tomato passata, lemon juice, parmesan, and a pinch of salt and pepper. Reduce heat to medium and let the sauce gently simmer for 1–2 minutes until slightly thickened.
5. Combine pasta and sauce
Add the drained pasta directly to the skillet along with the reserved prawns, parsley, and about ½ cup pasta water. Toss everything together for a minute until the sauce emulsifies, thickens, and clings beautifully to the pasta.
6. Adjust and serve
Taste and adjust seasoning—add more chilli flakes for heat, extra lemon for brightness, or a sprinkle of parmesan for richness. Serve immediately, garnished with fresh parsley.
Serving and Storage Tips
- Serving: Top with a drizzle of olive oil, extra parmesan, and a pinch of chilli flakes for presentation. Pair with garlic bread or a crisp green salad.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: Reheat gently in a skillet with a splash of water or stock to loosen the sauce. Avoid microwaving prawns too long, as they can become rubbery.
Helpful Notes
- No anchovies? Substitute with a dash of fish sauce for similar umami depth.
- Wine-free option: Swap white wine with chicken or vegetable broth.
- Gluten-free: Use gluten-free pasta—just keep an eye on cooking time.
- Make it creamy: Stir in a splash of cream at the end for a richer sauce.
- Extra flavor: Add sun-dried tomatoes or olives for Mediterranean flair.
Chilli Prawn Pasta
Ingredients
Method
- Step 1: Cook pasta in salted boiling water until 1 minute shy of package instructions. Reserve 1 cup pasta water before draining.
- Step 2: Heat olive oil in a skillet over medium-high. Sear prawns 30 seconds per side until just opaque. Remove and set aside.
- Step 3: In the same skillet, add anchovies and red pepper flakes, stirring until anchovies melt. Add garlic and wine, cooking 30 seconds until mostly reduced.
- Step 4: Stir in tomato passata, lemon juice, parmesan, salt, and pepper. Simmer 1–2 minutes until slightly thickened.
- Step 5: Add pasta, prawns, parsley, and 1/2 cup pasta water. Toss for 1 minute until sauce emulsifies and coats pasta.
- Step 6: Adjust with more chilli, lemon, or parmesan to taste. Garnish with parsley and serve hot.
Notes
Conclusion
This Chilli Prawn Pasta is proof that simple ingredients can create big flavors. With juicy prawns, a spicy kick, and a silky tomato sauce that clings to every strand, it’s a recipe you’ll come back to again and again.
If you try this recipe, don’t forget to leave a ⭐⭐⭐⭐⭐ rating and a comment below—I’d love to hear how it turned out! Share your creation on Pinterest or Facebook so others can enjoy it too.
👉 What’s your favorite pasta to pair with a spicy sauce? Let us know in the comments!
Frequently Asked Questions (FAQ)
Can I use frozen prawns?
Yes, just thaw them completely and pat dry before cooking to prevent excess water from diluting the sauce.
How do I make this gluten-free?
Simply swap in gluten-free pasta. Be careful not to overcook it, as it can break apart more easily.
Can I skip the wine?
Absolutely. Replace with chicken or vegetable broth for a flavorful alternative.
Why is my sauce watery?
You may have added too much pasta water or not reduced the sauce enough. Simmer a little longer until it coats the back of a spoon.
Can I freeze Chilli Prawn Pasta?
It’s best enjoyed fresh, as prawns can become rubbery after freezing. You can freeze just the sauce (without prawns) for up to 1 month, then cook prawns fresh when reheating.