Go Back
–+ servings
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.
4.83 from 17 votes
Print Pin Save
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 511kcal

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, diced (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

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