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    Home » Pasta

    Chilli Garlic Prawn Pasta

    Published: Feb 23, 2023 by Genevieve

    Jump to Recipe

    This flavour-packed 20-minute chilli garlic prawn pasta is the perfect comfort food with a delightful kick for those busy weeknights.

    In this recipe, the pasta is cooked to perfection (al dente) and tossed in a mouthwatering spicy tomato-based sauce packed with succulent prawns bursting with flavour.

    For an elevated freshness, sprinkle some parsley on top before serving and a drizzle of extra virgin olive oil for good measure. Parmesan cheese? Why not, take things up a notch.

    It's also a great choice for an impressive, fuss-free dinner party!

    Love prawns? Check out my other easy prawn recipes including garlic prawn pasta, creamy prawn pasta, butter garlic prawns and prawn noodle stir fry.

    Love a speedy pasta dinner? Check out my 15-min spicy sausage pasta.

    A plate of tomato sauce based prawn pasta sprinkled with chilli flakes
    Jump to:
    • Ingredients
    • Cooking instructions
    • Useful tips and tricks
    • FAQs
    • Leftovers and storage
    • 📖 Recipe

    Ingredients

    Ingredients required to make this recipe, labeled
    • Raw prawns (shrimp) - opt for peeled and deveined raw prawns and dinner will be ready in no time! However, if you've got the time and patience to peel and devein prawns yourself, I strongly encourage you to. I find prawns taste a lot more flavoursome when peeled at home. Visit my garlic prawn pasta post for how to peel and devein prawns.
    • Ripe tomatoes - for maximum flavour! This is the ideal recipe to use up any super-ripe tomatoes if you happen to have any around. Alternatively, use a can of whole or chopped tomatoes. Cherry tomatoes will work brilliantly too, like my creamy prawn pasta recipe.
    • Linguine - alternatively, spaghetti, fettuccine or your choice of pasta shape.
    • Tomato paste - to give the tomato-based sauce a boost of colour and flavour intensity.
    • Chilli flakes - can use chilli powder or fresh chilli. Just what you have on hand!

    Cooking instructions

    Aside from the fact that this chilli tomato prawn linguine is super delicious, it is also super quick and easy to make!

    Prepare ingredients

    My trick to flavourful prawns (aside from peeling them myself) is by seasoning them before cooking.

    Good news, prawns absorb flavours very quickly so you don't have to marinate them for long at all. Just 5 minutes before cooking is sufficient for tasty prawns!

    So to start, season prawns with minced garlic, paprika, olive oil, salt and pepper. Mix well and set aside.

    2 step collage seasoning prawns and cooking pasta with captions

    Then, cook linguine according to packet instructions.

    Pro tip: use plenty of boiling water and season the water generously with salt. You want the water to taste fairly salty. Don't worry, only very little salt will be absorbed into the pasta. This is key to a flavoursome pasta dish through and through - no bland pasta here!

    Make the tomato prawn pasta sauce

    Whilst the pasta is cooking, time to make the succulent prawns in a spicy tomato sauce.

    In a large pan, sear the seasoned prawns over high heat, in a single layer. Avoid overlapping to achieve even colouring (and therefore, flavour).

    1 minute per side is all you'll need. Then, remove the prawns from the pan and set it aside.

    3 step collage of searing prawns with captions

    To make the chilli tomato sauce for the pasta, in the same pan, add olive oil, minced garlic and tomato paste. Sizzle on medium heat until garlic is lightly golden.

    Sizzling or 'cooking out' tomato paste on the pan creates complexity, making the paste richer in flavour and taking away that undesired tartness.

    3 step collage of making a tomato sugo with captions

    Then, add chopped tomatoes, brown sugar, chilli flakes, salt and pepper.

    Mix well and simmer with the lid on for about 10 minutes. Mix and squash the tomatoes with the back of the spatula halfway through.

    Add pan-seared prawns back into the pan with finely chopped fresh parsley. Give it a quick 10-second mix for them to get to know each other.

    2 step collage of cooking prawn pasta sauce with captions

    Add pasta and toss

    By now, the pasta should be cooked to al dente (a little firm, literally translates to "to the tooth" in Italian).

    Add drained pasta directly into the spicy prawn pasta sauce along with a little pasta cooking water. About half a cup.

    Keep the heat on low and toss the pasta through the sauce until it's silky and well integrated into the pasta.

    2 step collage of mixing pasta into prawn sauce with captions

    Taste and adjust for seasoning (salt, pepper or chilli) if desired.

    To serve, sprinkle with a little finely chopped fresh parsley, a drizzle of extra virgin olive oil and some parmesan cheese if desired.

    Keep a little saucer of chilli flakes at the dinner table for those who like their food extra spicy!

    That's it! Chilli garlic prawn pasta in a delicious tomato-based sauce done in 20 minutes.

    Useful tips and tricks

    • Buy large, unpeeled prawns for maximum flavour! it's always more satisfying biting into large, juicy prawns so buy the largest you can afford. If you've got the time, peel the prawns yourself as they're always more flavoursome than the peeled ones you buy from the shops.
    • Use ripe, juicy tomatoes otherwise, opt for cherry tomatoes, canned tomatoes or passata. This recipe works best when the tomatoes are nice and ripe.
    • Generously season pasta cooking water to avoid bland bites of pasta.
    • Reserve half a cup of pasta cooking water. The starchy pasta cooking water helps loosen the pasta sauce and since it's already salted, it won't 'bland out' the sauce.
    Close up of seared prawns and pasta

    FAQs

    Is it necessary to devein prawns?

    Technically no, as it's not harmful to ingest the small digestive tracks of prawns. However, I highly recommend you do it as it does have a slightly unpleasant gritty texture.

    Should you rinse prawns before cooking?

    No. However, it is best to quickly rinse it to wash off any remnants of the veins/digestive tracks which has a gritty texture.

    How do you not overcook prawns?

    The trick here is to quickly sear the prawns over high heat to develop depth of flavour then remove them from the pan. Only add the prawns back in the sauce just before the pasta, at the last minute. I also like to use a stopwatch and pan sear for exactly 1 minute per side in case I lose track of time.

    Close up of seared prawns sprinkled with parsley

    Leftovers and storage

    Fridge storage: keeps well in the fridge for up to 3 days, stored in an airtight container. Nonetheless, I always aim to finish any leftover seafood dishes the next day as they never taste as good by day 3.

    Freezer: I do not recommend freezing this chilli garlic prawn pasta or any prawn dishes (even prawn dumplings). This is because the vast majority of prawns you buy from your fishmonger or supermarkets have already been frozen beforehand (immediately after being caught) to maintain their freshness. It is not recommended to freeze seafood more than once for health and safety reasons.

    Made this recipe? Let me know your thoughts or questions by dropping a note in the comments section below.

    I'd love to hear from you. 🙂

    - Gen

    📖 Recipe

    close up of chilli prawn pasta

    Chilli Garlic Prawn Pasta

    This flavour-packed 20-minute chilli garlic prawn pasta (shrimp) is the perfect comfort food with a delightful kick for those busy weeknights.
    In this recipe, the pasta is cooked to perfection (al dente) and tossed in a mouthwatering spicy tomato-based sauce packed with succulent prawns bursting with flavour.
    5 from 2 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Italian, Modern Australian
    Keyword: chilli garlic prawn pasta
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 4 people
    Calories: 511kcal
    Author: Genevieve

    Ingredients

    • 300 g (⅔ lb) raw prawns (shrimp) thawed, peeled, deveined (note 1)
    • 300 g (⅔ lb) linguine or spaghetti
    • 500 g (1 lb) fresh tomatoes ~4 large, ripe (note 2 for substitutes)
    • 1 cup fresh parsley finely chopped, about a handful
    • 1 tablespoon tomato paste
    • 2 cloves garlic minced
    • ½ tablespoon dried chilli flakes or adjust to taste
    • 1 teaspoon brown sugar or white sugar
    • salt and pepper to taste
    • 2 tablespoon olive oil optional: extra to serve

    Prawn (shrimp) seasoning

    • 1 glove garlic minced
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • 1 teaspoon paprika sweet or smokey
    • 1 tablespoon olive oil

    To serve (optional)

    • fresh parsley finely chopped
    • chilli flakes
    • extra virgin olive oil
    • parmesan cheese
    Prevent your screen from going dark

    Instructions

    • Combine prawns with prawn seasoning ingredients. Mix well and set aside.
    • Cook linguine according to packet instructions (remember to generously season the cooking water with salt). Cook to al dente.
    • Whilst the pasta is cooking, pan sear the seasoned prawns on a large frying pan without any oil. Sear for 1 minute per side on high heat. Remove and set aside.
    • In the same pan (no need to wash), add olive oil, garlic and tomato paste. Stir through on medium heat until aromatic and garlic lightly golden. Add tomatoes, chilli flakes and sugar. Season with salt and pepper to taste. Turn the heat down to low and simmer with the lid on, for about 10 minutes or until the pasta is done.
    • Once the pasta is ready, return the prawns back into the pan with parsley. Mix through over low heat then immediately add drained pasta and ½ cup of pasta cooking water.
    • Toss pasta through the sauce and serve with a drizzle of olive oil, fresh parsley, parmesan cheese and extra chilli flakes if desired.

    Notes

    1. Prawns - if you have the time, I recommend buying shelled prawns and peeling and deveining prawns at home. You'll find they are more flavoursome compared to the peeled ones. This recipe also works best with large prawns so buy the largest ones you can afford as they're more succulent and satisfying to eat!
    2. Fresh ripe tomato substitutes - only use very ripe tomatoes otherwise use cherry tomatoes (for more intense flavour), canned tomatoes or passata. If using passata, leave out the tomato paste as passata is quite rich in flavour already. 
    Fridge storage: keeps well in the fridge for up to 3 days, stored in an airtight container. Nonetheless, I always aim to finish any leftover seafood dishes the next day as they never taste as good by day 3.
    Freezer (not recommended): I do not recommend freezing this chilli garlic prawn pasta or any prawn dishes. This is because the vast majority of prawns you buy from your fishmonger or supermarkets have already been frozen beforehand (immediately after being caught) to maintain their freshness. It is not recommended to freeze seafood more than once for health and safety reasons.
    Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!

    Nutrition

    Calories: 511kcal | Carbohydrates: 66g | Protein: 24g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 110mg | Potassium: 753mg | Fiber: 5g | Sugar: 7g | Calcium: 110mg | Iron: 3mg

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