Creamy chili Prawn Pasta

This is a foolproof prawn pasta recipe for me. It’s simple, yet so delicious and will most certainly become a favorite amongst your guests!

The amount of chili flakes or fresh chili you decide to use is up to you, it’s always best to start off conservatively and then just adjust as you go. Also, you can obviously use any white wine for this dish but I prefer using chardonnay so if you can, go with a white wine that’s brighter and more fruity. Also, if you’d like the dish to be creamier then replace 1/2 cup of the pasta water with cream. The 2 most important steps to remember are that once you’ve reached Step #5, remove the saucepan from the heat. This will prevent the prawns from overcooking and allows the pasta to soak up a good amount of the sauce thanks to the residual heat.

Chili Prawn Pasta

  • Servings: 2-4
  • Difficulty: Easy
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  • 400g linguini pasta
  • 1/4 cup (60ml) extra virgin olive oil
  • Handful flat-leaf parsley, stalks finely chopped and leaves chopped
  • 3 garlic cloves, very finely chopped
  • 2 tsp dried chili flakes or 1-2 tsp freshly chopped chili
  • 1 tbsp fresh thyme, stalks removed
  • 500g cherry tomatoes
  • 2 tbsp tomato paste
  • 1 cup (250ml) dry white wine
  • 20 large raw prawns, peeled (tails left intact if preferred) and deveined
  • 1/2 cup cream
  • 25g unsalted butter
  • 50g finely grated parmesan, plus extra to serve
  • Salt to taste


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!