Pasta tossed withΒ a rich tomato sauce with a tingle of spicy heat and plump prawns (shrimp). This Spicy Chilli Prawn Pasta is a total crowd pleaser to make all year round, and the only thing that requires chopping is parsley. You can haveΒ thisΒ on the table in just 15 MINUTES!!!
Being an Aussie fortunate enough to have many readers from all around the world β and I really do many fromΒ all around the world (!!!!) βΒ one of the things Iβm very mindful of is sharing a selection of recipes suited to varying climates.
And right now β January and February β areΒ always the toughest months because the seasonal difference is at its most extreme.Β When Iβm sweltering in the height of summer when itβs 40C/104F without a whisper of a breeze (reminder: I live in a house withΒ no air conditioning!!) and I know itβs minus-something whereΒ some of you are, and youβre shovelling snow off your driveway so you can drive to work, I want to share winter comfort foods to warm your soul. ButΒ I also want to share the quick-cook fresh meals for me and all the other Aussies and readers enjoying warmer / stinking hot weather.
So newcomers to my site during Jan/Feb each year are probably very baffled when they see my latest recipes wildly swinging between hot winter soups and stews and summery salads and cocktails!
Thatβs a long winded way of leading into why Iβm happy to be sharing a (fairly) climate neutral recipe today!!! Sure, pasta is probably not the first thing you think of when itβs really REALLY stinking hot. But generally, Iβll make quick-cook pastas like this Spicy Chilli Prawn Pasta all year round.
There are prawn pastas, then there areΒ prawn pastas. AΒ serious proper sauce for prawn pastas isΒ simmered for hours and hours using the heads and shells ofΒ the prawns. If you want to try a restaurant style one, try this Lemon Prawn Pasta which is made using this technique.
This one is not one of those serious prawn pastas. This is pretty much the opposite end of the spectrum β but without sacrificing flavour. If you follow my recipe directions exactly, this honestly takes 15 minutes to make. AndΒ if I do say so myself, it is darn tasty thanks to a little secret ingredient in the sauce: Anchovies.
Yes. Anchovies.Β No, you canβt taste any anchovy fishiness. It just dissolves in the sauce and adds that extraΒ umami* which takes this quick sauce from βniceβ to βOMG this is so good!!!β
* Regular readers know I donβt usually throw around fancy foodie words, but in this case I donβt know how else to describe that savouriness that anchovies brings to this sauce other than to to say it adds an extraΒ umami to it. SoΒ umami, whichΒ is actually a Japanese word, means βsavoury tasteβ which,Β together with sweetness, sourness, bitterness, and saltiness, make up the 5 basic tastes.
In addition to the little extra something the anchovy brings to the sauce, the hit of heat from the dried chilli flakes works wonders too. For me, those two elements make this a sneaky little recipe to keep in your back pocket to whip out on busy weeknights and also when youβre having company.Β Impress the pants off your family and friends, and hold back that smug smile knowing that it was actually a total breeze to make. But lap up the compliments. You totally deserve it. π β Nagi x
PS I know most of you already know, but Prawns in Australia and other Commonwealth countries = Shrimp in otherΒ countries.
PPS Does anyone know who is responsible for prawns vs shrimp, coriander vs cilantro, scallions vs green onions vs shallots, courgettes vs zucchini, Fahrenheit vs Celsius? Iβd like a word with them. π€
PPPS Notice all the sauce is stuckΒ on the pasta so it all ends up inΒ your mouth, not sitting in a pool at the bottom of the bowl. Donβt skip step 6!
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Spicy Chilli Prawn Pasta (Shrimp)
Ingredients
- 180 g / 6 oz fettuccine or other pasta or choice
- 1 1/2 tbsp olive oil
- 150 β 180 g / 5 β 6 oz medium prawns/shrimp , peeled and deveined
- 2 anchovies , whole (or 1/2 tsp anchovy paste)
- 1 garlic clove , minced
- 1/4 cup white wine
- 1 tsp+ chilli fakes / red pepper flakes
- 1 cup / 250 ml tomato passata (Note 2)
- 2 tsp finely grated parmesan
- 1/2 lemon
- 1/4 cup finely chopped fresh parsley , plus more to serve
Instructions
- Get all the ingredients out and ready to go β this recipe moves fast!
- Bring a large pot of water to the boil. Add a big pinch of salt and the pasta. Cook for the time per the packet MINUS 1 minute. SCOOP OUT a mugful of pasta cooking water before draining pasta (or transfer it straight from pot into sauce, if you time it right).
- Heat oil in a skillet over high heat. Add prawns and cook for 30 seconds, until surface just changes from translucent to opaque.
- Add red pepper flakes and anchovies. Stir briefly, then add wine and garlic.
- Cook for 30 seconds until wine is mostly evaporated.
- Add tomato passata, squeeze of lemon juice, parmesan, salt and pepper. Bring to simmer, turn heat down to medium and cook sauce for 1 minute, stirring frequently (donβt cook for long otherwise will overcook prawns).
- Add pasta, about 1/2 cup of pasta cooking water and parsley. Toss gently for 1 minute (or gently stir with wooden spoon or tongs) until sauce re-thickens and it coats the pasta.
- Adjust salt, pepper and spiciness to taste. Serve immediately with more parsley.
Recipe Notes:
Nutrition Information:
WATCH HOW TO MAKE IT
Spicy Chilli Prawn Pasta recipe video!
LIFE OF DOZER
He shamelessly trades off his looks.
The two of us had this for dinner tonight. Itβs a perfect recipe! I didnβt alter anything for the sauce and prawns though I used squid ink spaghetti. It looked fabulous, tasted even better. This is staying in my recipe repertoire and Iβm looking forward to impressing my friends with the fish. Oh Nagi, yum yum yum! And thanks
Perfect Jane! Iβm so glad you enjoyed it!
Amazing recipe! Followed it, but I added I some hot paprika and dried oregano for an extra flavour lift π I just want to say I appreciate the ratio of pasta to sauce
Sounds amazing Agill, Iβm so happy you enjoyed it!
This was fabulous! Was a little nervous because I rarely cook prawns, but I loved it!!
Wahoo, thatβs great Lee!
This is wonderful and so easy!
Yes, such a great recipe thatβs so easy!
Thanks Nagi, youβve done it again. Such an easy and tasty recipe! To intensify the prawn flavour, I pan fried the prawn heads and then simmered in water until it reduced to a concentrate, then added to the passata and reduced a bit further. Took about 20 min longer but well worth it!
Sounds like you nailed it Linda!
Thank you Nagi for another amazing recipe!! My family clears the pot every time!! I add in extra chilli as we love the heat but this is by far the best pasta dish that iβve come across. Xo
Woah thatβs so awesome to hear, thanks so much for letting me know Brenda!
I made this last night for a big family Good Friday dinner it was so easy, quick and delicious! My brother in law said βwho needs to go to Italy when we can just come to my house to eatβ ! Thank you for all your amazing recipes, this one is a keeper!
Ps. No one tasted the anchovyβs either just pure flavor : )
Thatβs so great to hear Whitney, Iβm so glad it was a hit!
Hi Nagi,
I only just discovered your blog and this was the first thing I cooked, it was fantastic!
Hi Nagi! Any other subs for anchovies or anchovies paste? Not sure where I can find that in Toronto. Would shrimp paste do the trick?
I can get anchovies and paste at St.Lawrence market,Metro,Loblaws,Fortinos,Rabba.in Toronto.Its in the cooler section sometimes near bacon and cheeses .π
Hi Amanda, shrimp paste may be too strong β you can just leave out if you canβt find anchovies β€οΈ
Bellissimo!!! Made tonight, substituted fresh basil from the garden and finished at the end with a big tablespoon of light sour cream. Simply delicious. Keep your wonderful recipes coming. Iβm using all yours Nagi on Christmas Day.
Forgot to mention, I added slow roasted cherry tomatoes which I use in my tomato pasta dishes. Just takes to the next level.
Hello Nagi, if I am cooing for four do I just double all ingredients? This is such a delicious recipe we had it last week and now we are having guests I want to cook it again. Many thanks.
Ooh! Thanks for reminding me about this recipe, I absolutely love it! Yes just double the ingredients and make sure you use a large pan. Click on servings and slide and the ingredients will change! N x
Hi just wondering what white wine would you recommend
Any wine that isnβt sweet! Sauvignon blanc and pinot gris are the ones I mostly drink π even rose would be terrific!
Hi Nagi!!!
I have some frozen prawns that are already cooked. Can I use them or should I purchase raw ones?
Hi Nagi, can i substitute the white wine for something else? Thank you!
Hi Niki! Chicken broth will be fine π
I love your recipe! So easy to make and delicious. My bf loves it as well! Thank you so much for sharing your recipes!!! Itβs because of you we have exciting meals for dinner!,
Terrific to hear Jan! Thanks for letting me know you enjoyed it β N x
Wow restaurant quality food but so so simple! Really enjoyed this one and plan to try it on our next camping trip
So glad you enjoyed this Jon! Thanks for letting me know! N x
Hi Nagi,
just made this dish for dinner tonight, was delicious. Took your advise and had all ingredients ready to go.
My husband usually doesnβt like cheese ( used pecorino ) but he couldnβt taste it. I discovered your site when i was looking for a particular recipe, i look forward to your weekly recipes and often forward them to my friend. Thank you for all your wonderful recipes , i love cooking
Thatβs terrific Liliana! So pleased you enjoyed it, thanks for letting me know β N xx
Hi nagi
Love this recipe!
I want to try it slow cooking for hours with the prawn heads still on in shell , how long can you simmer for without over cooking prawn? Or do you only simmer the head of the prawn not the body?
Hi Josephine! Definitely donβt overcook the prawn meat π Such a shame!! Peel the skin and break of head, saute in oil (with garlic if you want) until the heads turn white then add water to cover. Simmer for 30 min or until liquid reduces right down. Obviously depends how much prawn shells you have re: how intense the stock is, but even if you just have what you use in this recipe, a bit is better than nothing!
Hi Nagi.
Question about the anchovies are they pre cook or raw prior mixing with the sauce? The anchovies in the picture looks fried
Hi Nagi.
Question about the anchovies are they pre cook or raw prior mixing with the sauce? The anchovies in the picture looks fried?