Pasta tossed with 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 have this on the table in just 15 MINUTES!!!
Being an Aussie fortunate enough to have many readers from all around the world – and I really do many from all around the world (!!!!) – one of the things I’m very mindful of is sharing a selection of recipes suited to varying climates. And right now – January and February – are always the toughest months because the seasonal difference is at its most extreme. When I’m sweltering in the height of summer when it’s 40C/104F without a whisper of a breeze (reminder: I live in a house with no air conditioning!!) and I know it’s minus-something where some of you are, and you’re shovelling snow off your driveway so you can drive to work, I want to share winter comfort foods to warm your soul. But 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!
That’s a long winded way of leading into why I’m happy to be sharing a (fairly) climate neutral recipe today!!! Sure, pasta is probably not the first thing you think of when it’s really REALLY stinking hot. But generally, I’ll make quick-cook pastas like this Spicy Chilli Prawn Pasta all year round.
There are prawn pastas, then there are prawn pastas. A serious proper sauce for prawn pastas is simmered for hours and hours using the heads and shells of 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 – but without sacrificing flavour. If you follow my recipe directions exactly, this honestly takes 15 minutes to make. And if I do say so myself, it is darn tasty thanks to a little secret ingredient in the sauce: Anchovies.
Yes. Anchovies. No, you can’t taste any anchovy fishiness. It just dissolves in the sauce and adds that extra umami* which takes this quick sauce from “nice” to “OMG this is so good!!!”
* Regular readers know I don’t usually throw around fancy foodie words, but in this case I don’t know how else to describe that savouriness that anchovies brings to this sauce other than to to say it adds an extra umami to it. So umami, which is actually a Japanese word, means “savoury taste” which, 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 you’re having company. 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. 😉 – Nagi x
PS I know most of you already know, but Prawns in Australia and other Commonwealth countries = Shrimp in other 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? I’d like a word with them. 🤔
PPPS Notice all the sauce is stuck on the pasta so it all ends up in your mouth, not sitting in a pool at the bottom of the bowl. Don’t 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 - 180 g / 5 - 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 - 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 (don't 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.
Valerie says
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. I’m using all yours Nagi on Christmas Day.
Valerie says
Forgot to mention, I added slow roasted cherry tomatoes which I use in my tomato pasta dishes. Just takes to the next level.
Marion says
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.
Nagi says
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
Alison Gardner says
Hi just wondering what white wine would you recommend
Nagi says
Any wine that isn’t sweet! Sauvignon blanc and pinot gris are the ones I mostly drink 🙂 even rose would be terrific!
Angie says
Hi Nagi!!!
I have some frozen prawns that are already cooked. Can I use them or should I purchase raw ones?
Niki says
Hi Nagi, can i substitute the white wine for something else? Thank you!
Nagi says
Hi Niki! Chicken broth will be fine 🙂
Jan Rio Masa says
I love your recipe! So easy to make and delicious. My bf loves it as well! Thank you so much for sharing your recipes!!! It’s because of you we have exciting meals for dinner!,
Nagi says
Terrific to hear Jan! Thanks for letting me know you enjoyed it – N x
Jon says
Wow restaurant quality food but so so simple! Really enjoyed this one and plan to try it on our next camping trip
Nagi says
So glad you enjoyed this Jon! Thanks for letting me know! N x
Liliana Cervini says
Hi Nagi,
just made this dish for dinner tonight, was delicious. Took your advise and had all ingredients ready to go.
My husband usually doesn”t like cheese ( used pecorino ) but he couldn’t 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
Nagi says
That’s terrific Liliana! So pleased you enjoyed it, thanks for letting me know – N xx
Josephine says
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?
Nagi says
Hi Josephine! Definitely don’t overcook the prawn meat 🙂 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!
sonya says
Hi Nagi.
Question about the anchovies are they pre cook or raw prior mixing with the sauce? The anchovies in the picture looks fried
sonya says
Hi Nagi.
Question about the anchovies are they pre cook or raw prior mixing with the sauce? The anchovies in the picture looks fried?
Judy says
Nom nom! Made it tonight but I cheated and made a shrimp stock with the shells. But I used anchovies! Super tasty. My son hates shrimp but he gobbled them up. Tomorrow we are having country pork chops. Can’t wait! Thx, Nagi!!
Nagi says
How is that cheating?? That’s amazing!! Hope you love the chops Judy!
Runa says
Ah Nagi, your treasure tin never disappoints. After surviving a rogue speck of flying chilli in my eye, the final product was more than consolation for my injury. So good and so easy to make.
Umami is my new favourite word!
Nagi says
OMG Runa! I feel your pain, having done the contact lens removal with chilli fingers on multiple occasions ? I’m so glad the suffering was worth it though. And enjoyment of all that Umami – ba ha ha!!! N xxx
Ann says
Made this for dinner tonight in cold damp Wales and it was a big hit. That chilli kick warmed us up and you are right, those anchovies make all the difference. This recipe is definitely a keeper in our house now. Thanks Nagi.
PS I think I’m in love with Dozer
Nagi says
Awesome! So glad to hear that Ann, thanks for letting me know! N x PS You’ll have to fight me for Dozer ?
CK says
I shall take a leaf from your book ie the use of anchovy in my pasta for that extra umami omgh.
Nagi says
Oooh hope you do try it! I promise it does give it that extra something something…. 🙂 N x
Julia @ HappyFoods Tube says
While Spain should be relatively warm-ish the weather forecasts says 0 Celsius (feels like -3) for tonight!!! What on Earth is going on with the world? Love prawn pasta and this dish looks amazing! Btw, how do you actually live without the air con?
Nagi says
I definitely didn’t realise Spain got that cold!!! What the….???
Julia @ HappyFoods Tube says
Just so you know I didn’t know it either. So this morning it was actually snowing!!! here like for real!
Nagi says
What the???
Eha says
Lovely and simple and so oft made we all have our own recipe – this one is fab!! I absolutely and utterly fail to understand people saying they do not ‘like’ anchovy’!!!!! Why? Since one cannot usually taste it in the final dish? Well, I probably began learning how to add that gorgeous fish when I was a bub of about three: how else could one eat the every-morning’s eggs-and-anchovy open sandwich. decades later I am still doing so . . . well, the many facets of herring, smoked eel, skumbria and ought else naturally cut into it 😉 !
Nagi says
I know I know! You’re preaching to an anchovy lover here!!! I even eat them plain, straight out of the jar. Seriously! I’m OBSESSED!
Dorothy Dunton says
Hi Nagi. It is 60F here and this looks so good. Might have to make a salad to go with. Thank you my friend.
Nagi says
Wish I could pop over and make this for you… ? Dozer and I are both sending over virtual bear hugs!
Kat says
Hi Nagi, I am going to give this recipe a go! Do you think I could use seafood marinara mix instead of the prawns (have some in the freezer)?
Also, as I don’t have any chilli flakes (too hot for hubby) I often use a small amount of a good Tom Yum paste that I get from the Asian grocers instead of straight chilli. Do you think this would work?
Thanks for all of the wonderful recipes – you are giving me inspiration everyday!
Nagi says
Hi Kat! Definately! Though in which case, just use my marinara recipe 🙂 -> https://www.recipetineats.com/seafood-spaghetti-marinara/ Steps are slightly different. So good! 🙂
Sharon says
Hi Nagi
I have to ask, I really, really hate Anchovy, do I have to use it?
Nagi says
Hi Sharon! No worries, just leave it out 🙂 It adds that extra little something but I promise it is still SO tasty without! N x