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
-
Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
-
In a large skillet, heat olive oil over medium heat. Add garlic and chili; sauté for 30 seconds until fragrant.
-
Add prawns, season with salt and pepper, and cook 2–3 minutes per side, until pink and opaque.
-
Add the drained pasta, reserved pasta water, lemon zest, and lemon juice to the skillet. Toss to coat.
-
Stir in fresh parsley and butter if using.
-
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.
