Chilli & Garlic Prawn Pasta
Serves 4
A quick mid-week dinner, that’s perfect in these warmer months.
Prep Time
10 min
Cook Time
17 min
Total Time
27 min
Prep Time
10 min
Cook Time
17 min
Total Time
27 min
  1. 600gm large raw prawns
  2. 500gm spaghetti
  3. 2 long red chillies, finely sliced
  4. 4 garlic cloves, crushed
  5. 1 small onion, finely diced
  6. 1 handful parsley, chopped
  7. 1 tablespoon baby capers
  8. Juice of ½ lemon
  9. Zest of ¼ lemon
  10. 2 tablespoon of olive oil
  11. Pinch of salt & pepper
  12. Lemon wedges, for serving
  13. Handful of chopped parlsey, for serving
Optional extras (to be added in step 4)
  1. 1 handful of rocket leaves
  2. 150gm cherry tomatoes, quartered
  1. Cook the spaghetti in rapidly boiling water until al dente. Drain under cold water and set aside.
  2. Meanwhile to prepare the prawns, shell and devein them all, leaving the tails intact. Using a small sharf knife carefully butterfly the prawns, making sure not to cut all the way through.
  3. In a large and deep frypan, cook the onion and garlic off for 2 minutes. Add in another 1 tablespoon of olive oil and add the prawns. Cook for 3-4 minutes, or until they become a pale white colour.
  4. Add the cooked pasta, capers, parsley, lemon juice & zest into the pan and stir well. Season with salt and pepper and toss through for another 1-2 minutes, before taking off the heat and serving.
  5. Spoon into bowls and top with some extra parsley and sliced chilli.
Rebecca Pope Sydney Food & Lifestyle Blogger