A quick Mediterranean-style pasta dish that’s made with chilli, tomato and prawn – perfect for an easy, healthy dinner.
If this isn’t quite what you’re after, we’ve got a similar chilli prawn and spinach linguine recipe for you to try.
Ingredients
- 350g spaghetti
- 7 large vine tomatoes, chopped (see tip)
- 2 tbsp olive oil
- 2 garlic cloves, finely sliced
- 1 tsp chilli paste, see tip (we used Very Lazy Hot Chilli Paste)
- 1 tsp red wine vinegar
- 300g raw king prawns
- Half a small bunch of fresh parsley, chopped
Method
- Cook the pasta according to pack instructions. Drain, then return to the pan with a good splash of the cooking water.
- Meanwhile, heat a dry pan over a high heat. Add the chopped tomatoes, then cover and cook for 10 minutes. Remove the pan lid and add the oil, garlic, chilli paste and vinegar. Season with salt, pepper and a pinch of sugar, then simmer for 5 minutes or until the sauce thickens.
- Remove the pan lid, then add the prawns to the tomato sauce and cook until they are just pink. Add the cooked pasta and chopped parsley to the pan and toss to combine, then serve.
FAQs
Yes, but they can just be added last minute to simply heat through.
Long pastas are best – spaghetti or linguini.
Add to suit your taste. Start with a large pinch then add more if you like it spicy
Nutrition
- 452kcals Calories
- 8.6g (1.3g saturated) Fat
- 25.9g Protein
- 67.9g (10.3g sugars) Carbs
- 7.2g Fibre
- 0.5g Salt
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Reviews
I love this recipes, easy to make, I don’t cut the garlic I fry them whole first to give the oil a garlic taste ,small with the chilli I take out the seed and fry a whole chilli just simply move them to the side when eating, just been watching chiefs not chopping there garlic and chillis, I use fresh tomatoe and can diced Italian tomatoes together, oh for the person who used pasta water don’t do that it won’t be as tasty any more, just become more watery, I’ve done that as well.
Delicious- my daughter said it’s better than in Italian restaurant.
For some reason this didn’t turn out as tasty as I was expecting – rather bland, in fact. I had to use frozen raw prawns so wonder whether that made a difference? I would try this again, but using fresh prawns & maybe tinned tomatoes rather than fresh ones – maybe some tomato puree as well. Perhaps there was too much of the pasta cooking water in the mix as well!
Hi Kay – I’m sorry to hear that this recipe didn’t turn out as you were expecting. We do recommend using raw fresh prawns for maximum flavour and you could easily substitute in tinned tomatoes instead of fresh (as mentioned in the ‘tips’ at the bottom of the recipe). I hope this works out for you next time! Thanks
I love this recipe because, as with all incredible Italian dishes, it contains so few ingredients to make the most exquisitely tasting and satisfying meal. The best Italian dishes I know contain only 4 – 8 ingredients and create delicious memorable moments in the eating.
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