Prawn Chilli Pasta

Prawn chilli pasta is the perfect dish for those nights you simply want your dinner to be out-of-this-world delicious, and you want it now. Make these spicy prawn linguine with king prawns for extra juiciness and adjust the level of heat to your taste. You're in for a real treat!

Juicy prawns in a rich tomato sauce infused with anchovy fillets and loads of garlic and red chilli flakes - need I say more? This prawn chilli pasta is a must-try if you like pasta and seafood (which, let's be honest, is the best combo ever).

This spicy prawn pasta is actually rather healthy, but it's definitely not boring. It has a spicy chilli kick, and I also add anchovy fillets to the sauce to keep it interesting. Think of it as an elevated version of puttanesca.

Ready in just 25 minutes, this spicy prawn pasta is perfect for making not just in the summer but year-round, either on a busy weeknight when you feel the need for a treat or on the weekend to enjoy with a glass of white. It's also the perfect choice for date night!

How spicy is this pasta?

It's as spicy as you want it to be. I add half a teaspoon of red chilli flakes for a medium-high level of spiciness, but if you like things on the milder side, add just ¼ teaspoon.

You can add a whole teaspoon if you can handle the heat, but I warn you, the sauce will be really hot. Alternatively, you can add some cayenne pepper when frying the prawns.

Of course, you can always make the pasta without any chilli at all, but you'll be missing out. The chilli makes the sauce really interesting and goes perfectly with the plump prawns and the saltiness of the anchovy fillets.

What do you need to make prawn chilli pasta?

I make this pasta with king prawns because I really like how juicy they are, but any kind of prawn will do. If using frozen prawns, place them in a bowl of water for 10-15 minutes before using them in this recipe, and then pat them dry to remove most of the liquid.

Anchovy fillets in olive oil are great for this recipe. I add six of them, and I don't find them overpowering, but if you think that's too much, add just three or four.

If you don't have fresh cherry tomatoes, feel free to skip them. I like to use a mix of fresh and canned crus tomatoes for maximum flavour and texture.

Linguine is the best pasta type for this dish, but spaghetti or fettuccine would also work. I recommend using long pasta instead of short for this kind of sauce.

How do you make it?

• Bring a large pot of water to a boil, salt it generously, and cook the pasta according to the instructions on the package.
• Meanwhile, heat the olive oil in a large pan and saute the shallot for 1-2 minutes over medium heat. Add the anchovy fillets and cook for 1-2 minutes, breaking them down with your spoon.
• Next, add the king prawns and cook for 3-4 minutes until they're solid pink. Stir in the garlic and red chilli flakes and cook for another 30 seconds.

• Add the white wine and cook for 1-2 minutes until the alcohol evaporates. Add the cherry tomatoes and cook for a couple of minutes until they start releasing their juices.
• Stir in the crushed tomatoes and continue to cook for 3-5 minutes until the sauce thickens.
• Transfer the cooked pasta to the pan and toss well to cover it in the sauce. Stir in the parsley and season to taste. Serve immediately, with extra parsley or rocket on top if you like.

Extra recipe tips

• You can add a handful of baby spinach while the tomato sauce is bubbling.
• If you don't want to cook with alcohol, you can substitute the dry white wine with some vegetable stock.
• Even though it might be tempting, don't add parmesan on seafood pasta because it will overpower the flavours.

If you liked this prawn chilli pasta, have a look at some of my other easy pasta recipes:

Pasta alla Cenere (Gorgonzola and Black Olive Pasta)

Pasta alla Zozzona (Sausage Rigatoni)

Balsamic Caramelized Onion Pasta

Prosciutto Pasta with Rosemary and Honey

Easiest Ever Creamy Prawn Linguine (Linguine con Gamberi)

Pasta Alla Boscaiola (Creamy Italian Sausage Pasta)

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