There are certain dishes that feel like instant classics, the kind you can prepare over and over without ever tiring of them. For me, that’s chili prawn pasta. It’s a dish that manages to be both unfussy and impressive at the same time, making it ideal for weeknight dinners or casual entertaining. This foolproof recipe has never let me down—it’s simple, satisfying, and endlessly adaptable depending on what you have on hand.
The magic of chili prawn pasta lies in its balance of flavors. The prawns bring a natural sweetness from the sea, while a touch of chili—whether flakes or fresh—adds just the right kick. I always recommend starting light with the heat and adjusting as you go; it’s much easier to add more than to take away. The base of the chili prawn pasta sauce is where things get interesting. A splash of white wine gives depth and brightness, and though you could use any bottle you have open, I find that a good chardonnay works wonders. Its fruity notes pair beautifully with the prawns and elevate the whole dish.
Another reason this chili prawn pasta dish is so beloved in my kitchen is how flexible it is. You can keep it minimal, letting the prawns and pasta shine, or bulk it up with extra vegetables—think baby spinach, zucchini ribbons, or cherry tomatoes. Not only does this add color and freshness, but it also sneaks in some extra nutrients and fiber without complicating the process. And if you’re someone who loves a creamier sauce, simply replace half a cup of pasta water with cream. It instantly changes the texture into something more indulgent without overpowering the delicate prawn flavor.
Now, while the ingredients are important, the cooking method is where you really need to pay attention. The single most crucial step? Once the prawns are just cooked through—this usually happens quickly, within a couple of minutes—remove the pan from the heat. The residual warmth is enough to finish cooking everything to perfection. Leaving it over direct heat risks rubbery prawns, and no one wants that. At the same time, this gentle resting allows the pasta to absorb more of that luscious sauce, marrying all the flavors beautifully.
That’s the secret to a chili prawn pasta that’s always a crowd-pleaser: quality ingredients, a splash of good wine, restraint with the heat, and just the right timing. Simple, foolproof, and always delicious.
If you love anything prawn then I’d recommend you try my Prawn Curry Recipe
Chili Prawn Pasta
Ingredients
- 400 g linguini pasta or pasta of choice
- ¼ cup olive oil
- handful flat-leaf parsley stalks finely chopped and leaves chopped
- 3 garlic cloves minced
- 2 tsp dried chili flakes or 1-2 tsp freshly chopped chili
- 1 tbsp fresh thyme stalks removed
- 500 g cherry tomatoes
- 2 tbsp tomato paste
- 1 cup dry white wine
- 20 large raw prawns peeled (tails left intact if preferred) and deveined
- ½ cup cream
- 2 tbsp unsalted butter
- ⅓ cup finely grated parmesan plus extra to serve
- Salt to taste
Instructions
- Bring a large saucepan of salted water to a rolling boil over high heat. Add the pasta and cook until al dente. Drain the pasta, but reserve ½ cup (125ml) of the cooking water.
- Meanwhile, heat the oil in a large, deep frying pan over medium heat. Add the parsley stalks, fresh thyme, garlic, chili, and ½ tsp freshly ground black pepper, and sauté for 30 seconds until fragrant.
- Add the tomatoes, stir, and cook for 2 minutes to soften. Add the tomato paste and cook for 2 minutes, then use a potato masher to slightly crush the tomatoes. Cook, stirring occasionally, for 3 minutes.
- Then add the cleaned prawns and wine, and stir. Immediately after stirring add the cream and butter. Cook for 2mins and then remove from the heat.
- Off heat, add the cooked pasta, parmesan, and reserved water, and toss to coat. Add the remaining parsley leaves and generously salt to taste, and toss again. Allow to rest off heat, uncovered, for 5 minutes before serving. Top with extra parsley and parmesan and now it's time to devour!
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