This garlic chili prawn pasta is quick, flavorful and perfect for a weeknight dinner. So simple but incredibly delicious.
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Garlic Chilli Prawn Pasta
Rich, silky and full of flavour
Ingredients
350 g raw prawns, peeled and deveined
300 g spaghetti or linguine
6 tbsp good quality olive oil
1 brown onion, very finely diced
6 cloves garlic, minced
½–1 tsp chilli flakes (to taste)
½ cup thickened cream (optional but recommended for silkiness)
½ cup freshly grated parmesan
Salt and black pepper, to taste
2 tbsp chopped fresh parsley
Juice of ½ lemon
Reserved pasta water
Method
Bring a large pot of salted water to the boil and cook pasta until al dente. Reserve ½ cup pasta water before draining.
In a large pan over medium heat, warm the olive oil.
Add the finely diced onion and sauté gently for 4–5 minutes until soft and slightly sweet — do not brown.
Add the garlic and chilli flakes and cook for 30 seconds until fragrant.
Increase heat slightly and add the prawns. Cook 1–2 minutes per side until pink and just cooked. Season lightly with salt and pepper.
Lower heat and pour in the cream (if using). Let it simmer gently for 2–3 minutes to create a light silky sauce.
Add the drained pasta directly into the pan. Toss well, adding a splash of reserved pasta water to loosen and create a glossy finish.
Stir in parmesan and lemon juice. Toss until creamy and well coated.
Finish with parsley and extra parmesan.
Serve immediately while hot and silky.