This spicy garlic prawn pasta is my go-to when I want something quick, flavorful, and a little fiery. Juicy shrimp are sautéed in garlic and chili, then tossed with pasta and finished with fresh herbs and a squeeze of lemon. It’s light, bold, and totally satisfying—perfect for a weeknight dinner that tastes like it came from a restaurant.
Why I Love This Recipe
I love how fast this dish comes together—seriously, it’s done in less than 30 minutes. The garlic and chili give the prawns an irresistible kick, and the olive oil-based sauce keeps everything feeling light but super flavorful. It’s the kind of pasta I make when I want to impress someone (or just treat myself) without spending hours in the kitchen. And since it’s made with simple pantry staples and fresh seafood, it never feels heavy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Linguine or spaghetti
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Raw prawns or shrimp, peeled and deveined
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Garlic, thinly sliced
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Red chili flakes or fresh red chili, finely chopped
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Olive oil
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Butter (optional, for richness)
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Lemon juice and zest
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Fresh parsley, chopped
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Salt and black pepper
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Grated Parmesan (optional, for serving)
Directions
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I start by cooking the pasta in a large pot of salted water until al dente, then I reserve a cup of pasta water before draining.
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While the pasta cooks, I heat olive oil in a large skillet over medium heat. I sauté the garlic and chili for about 30 seconds until fragrant—being careful not to let the garlic burn.
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I add the prawns to the skillet and season with salt and pepper. I cook them for about 2–3 minutes per side, just until they turn pink and opaque.
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Once the prawns are cooked, I toss in the drained pasta, a splash of pasta water, lemon juice, and zest. I stir everything together until the sauce lightly coats the noodles.
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I finish the dish with a handful of chopped parsley and, if I’m feeling indulgent, a little butter to round out the flavors.
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I serve it hot, topped with extra chili flakes and a sprinkle of Parmesan if I want some extra richness.
Servings and Timing
This recipe makes 2 generous servings or 3 lighter portions. I usually have it on the table in just 25 minutes—about 10 minutes of prep and 15 minutes to cook.
Variations
When I want to switch things up, I sometimes add cherry tomatoes for a burst of sweetness or swap the chili flakes for smoked paprika to change the heat profile. If I don’t have prawns, I use scallops or chunks of firm white fish. And for a creamier version, I stir in a splash of cream or a spoonful of mascarpone at the end.
Storage/Reheating
This pasta is best eaten fresh, but leftovers keep well in an airtight container in the fridge for up to 2 days. To reheat, I gently warm it in a skillet with a splash of water or extra olive oil to loosen it up. I avoid microwaving it since prawns can overcook quickly.
FAQs
Can I use frozen prawns for this recipe?
Yes, I use frozen prawns all the time. I just make sure to thaw them completely and pat them dry before cooking.
What’s the best pasta shape for this dish?
I like linguine or spaghetti, but angel hair works too. Short pasta like penne can be used, but it doesn’t coat with the sauce as nicely.
How spicy is this dish?
It has a medium heat level if I use about 1 teaspoon of chili flakes. I adjust more or less depending on who I’m serving.
Can I make this dish dairy-free?
Absolutely. I just skip the butter and Parmesan, and the dish is still full of flavor thanks to the garlic and chili.
What wine pairs well with garlic prawn pasta?
I usually go with a crisp white like Sauvignon Blanc or Pinot Grigio—they cut through the heat and complement the seafood beautifully.
Conclusion
This spicy garlic prawn pasta is everything I want in a quick dinner—bold, comforting, and just a little fancy. The chili kick, garlic richness, and juicy shrimp make it irresistible. Whether I’m cooking for friends or flying solo, this recipe always hits the spot.
Print
Spicy Garlic Prawn Pasta That Brings the Heat
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2–3 servings
- Category: Main Course, Dinner, Pasta
- Method: Stovetop, Sauté
- Cuisine: Italian-Inspired
- Diet: Gluten Free
Description
This Spicy Garlic Prawn Pasta is a fast and flavorful weeknight favorite that brings serious heat and bold taste to the table. Juicy prawns are seared with garlic and chili, then tossed in olive oil and lemon over tender pasta. It’s light, zesty, and restaurant-worthy—ready in under 30 minutes for a meal that’s both effortless and impressive.
Ingredients
- 8 oz linguine or spaghetti
- 1 lb raw prawns or shrimp, peeled and deveined
- 4 cloves garlic, thinly sliced
- 1 tsp red chili flakes (or 1 fresh red chili, finely chopped)
- 2 tbsp olive oil
- 1 tbsp butter (optional)
- Zest and juice of 1 lemon
- 2 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
- Grated Parmesan (optional, for serving)
Instructions
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Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
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In a large skillet, heat olive oil over medium heat. Add garlic and chili; sauté for 30 seconds until fragrant.
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Add prawns, season with salt and pepper, and cook 2–3 minutes per side, until pink and opaque.
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Add the drained pasta, reserved pasta water, lemon zest, and lemon juice to the skillet. Toss to coat.
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Stir in fresh parsley and butter if using.
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Serve immediately, topped with extra chili flakes and Parmesan if desired.
Notes
- Use frozen prawns if fresh aren’t available—just thaw and pat dry before cooking.
- Add cherry tomatoes or switch to smoked paprika for variation.
- For a creamy twist, stir in mascarpone or cream just before serving.
- Best enjoyed fresh but keeps for 2 days in the fridge. Reheat gently on the stovetop with extra olive oil or water.
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