Chilli Garlic Prawn Pasta (Print View)

Juicy prawns with garlic, chilli, and tomato sauce tossed with pasta for a satisfying, fresh Italian-style meal.

# What You'll Need:

→ Pasta

01 - 300 g linguine or spaghetti

→ Prawns

02 - 300 g raw prawns, thawed, peeled, deveined

→ Tomato Sauce

03 - 500 g fresh tomatoes, diced
04 - 1 tbsp tomato paste
05 - 2 cloves garlic, minced
06 - 0.5 tbsp dried chilli flakes, to taste
07 - 1 tsp sugar
08 - Salt, to taste
09 - Black pepper, to taste
10 - 2 tbsp olive oil, plus extra for serving
11 - 1 cup fresh parsley, chopped

→ Prawn Seasoning

12 - 1 clove garlic, minced
13 - 0.25 tsp salt
14 - 0.25 tsp black pepper
15 - 1 tsp sweet or smoked paprika
16 - 1 tbsp olive oil

→ Optional Garnishes

17 - Fresh parsley, chopped
18 - Extra virgin olive oil
19 - Parmesan cheese, grated

# Directions:

01 - Combine raw prawns with minced garlic, salt, black pepper, paprika, and olive oil. Mix thoroughly and allow to marinate while preparing other elements.
02 - Bring a large pot of salted water to a boil. Add linguine and cook until al dente, following the package timing. Reserve 60 ml pasta water, then drain and set pasta aside.
03 - Heat a large pan over medium-high heat. Sear prawns for 1 minute per side until just cooked through. Transfer prawns to a plate and set aside.
04 - In the same pan, add olive oil over medium heat. Sauté minced garlic and tomato paste until aromatic. Incorporate diced tomatoes, chilli flakes, sugar, salt, and pepper. Stir well.
05 - Cover pan and let the sauce simmer gently on low heat for 10 minutes, stirring occasionally, until thickened.
06 - Return prawns to the pan with their juices. Add chopped parsley. Add drained pasta and a splash of reserved pasta water, tossing everything together for an even coating. Adjust seasoning if needed.
07 - Plate pasta and finish with fresh parsley, a drizzle of extra virgin olive oil, and grated Parmesan cheese if desired.

# Notes:

01 - For maximum flavour, allow the prawns to marinate while preparing the sauce.
02 - Reserve some pasta cooking water; it helps emulsify and bind the sauce.

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