Prawn Curry Pasta with Chili and Fresh Basil

This pasta dish is surprisingly light and full of fragrance in its simplicity – despite the heavy cream that’s been added. This has an Italian/Indian flair to it which I love… the delicate-meaty prawns with the warm spices and heat from the chili works beautifully together. The added freshness from the basil and lime gives this a recipe a 10/10!

Curry Prawn Pasta

  • Servings: 4
  • Difficulty: Easy
  • Print


  • 2 Cups of Prawns, deveined and deshelled
  • 2 Tbsp Olive Oil
  • 1 Tbsp Curry Powder
  • 1 Tbsp Cumin Powder
  • 1 Med Chili
  • 500ml Fresh Cream
  • 1/2 Cup of Parmesan, grated finely (Optional)
  • 1/2 Cup Basil (preferably fresh)
  • 300g Spaghetti Pasta (pasta of choice)
  • 1 1/2 Tsp Salt
  • 1 Onion, finely chopped
  • Juice from 1/2 a Lime


  1. Add the olive oil, diced onion, cumin, curry, and chili to a large pan on med-heat. Sautee for 10mins.
  2. Add the fresh/defrosted prawns and cook for another 5mins. Add the fresh cream, 1/4 cup of the freshly diced basil and lime juice and allow to simmer at low heat for 15mins whilst you cook the pasta.
  3. Bring a pot of salted water (1 tsp salt) to a boil and once rapidly boiling you may add the pasta of choice. Cook for 5mins and drain (remember to keep a cup of the pasta water aside). You mustn’t cook the pasta for as we’ll be adding it to the prawns where it’ll cook for longer.
  4. Add the cooked and drained pasta, 1/2 a cup of the pasta water and 1/2 tsp salt to the cream-pasta sauce and mix well. Cook for 5mins. If you’d like the pasta to be saucier than you may add the remaining pasta water.
  5. Add the remaining chopped basil and freshly grated parmesan to the pasta before serving.

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