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Home Pasta

Spicy Chilli Prawn Pasta (Shrimp)

By:Nagi
Published:16 Jan '17Updated:24 Jun '20
109 Comments
Recipe v Video v Dozer v

Pasta tossed with a rich tomato sauce with a tingle of spicy heat and plump prawns (shrimp). This Spicy Chilli Prawn Pasta is a total crowd pleaser to make all year round, and the only thing that requires chopping is parsley. You can have this on the table in just 15 MINUTES!!!

Spicy Chilli Prawn Pasta (Shrimp) - A super quick 15 minute meal with a secret ingredient that makes all the difference! www.recipetineats.com

Being an Aussie fortunate enough to have many readers from all around the world – and I really do many from all around the world (!!!!) – one of the things I’m very mindful of is sharing a selection of recipes suited to varying climates. And right now – January and February – are always the toughest months because the seasonal difference is at its most extreme. When I’m sweltering in the height of summer when it’s 40C/104F without a whisper of a breeze (reminder: I live in a house with no air conditioning!!) and I know it’s minus-something where some of you are, and you’re shovelling snow off your driveway so you can drive to work, I want to share winter comfort foods to warm your soul. But I also want to share the quick-cook fresh meals for me and all the other Aussies and readers enjoying warmer / stinking hot weather.

So newcomers to my site during Jan/Feb each year are probably very baffled when they see my latest recipes wildly swinging between hot winter soups and stews and summery salads and cocktails!

That’s a long winded way of leading into why I’m happy to be sharing a (fairly) climate neutral recipe today!!! Sure, pasta is probably not the first thing you think of when it’s really REALLY stinking hot. But generally, I’ll make quick-cook pastas like this Spicy Chilli Prawn Pasta all year round.

Spicy Chilli Prawn Pasta (Shrimp) - A super quick 15 minute meal with a secret ingredient that makes all the difference! www.recipetineats.com

Spicy Chilli Prawn Pasta (Shrimp) - A super quick 15 minute meal with a secret ingredient that makes all the difference! www.recipetineats.com

There are prawn pastas, then there are prawn pastas. A serious proper sauce for prawn pastas is simmered for hours and hours using the heads and shells of the prawns. If you want to try a restaurant style one, try this Lemon Prawn Pasta which is made using this technique.

This one is not one of those serious prawn pastas. This is pretty much the opposite end of the spectrum – but without sacrificing flavour. If you follow my recipe directions exactly, this honestly takes 15 minutes to make. And if I do say so myself, it is darn tasty thanks to a little secret ingredient in the sauce: Anchovies.

Yes. Anchovies. No, you can’t taste any anchovy fishiness. It just dissolves in the sauce and adds that extra umami* which takes this quick sauce from “nice” to “OMG this is so good!!!”

* Regular readers know I don’t usually throw around fancy foodie words, but in this case I don’t know how else to describe that savouriness that anchovies brings to this sauce other than to to say it adds an extra umami to it. So umami, which is actually a Japanese word, means “savoury taste” which, together with sweetness, sourness, bitterness, and saltiness, make up the 5 basic tastes.

Spicy Chilli Prawn Pasta (Shrimp) - A super quick 15 minute meal with a secret ingredient that makes all the difference! www.recipetineats.com

Spicy Chilli Prawn Pasta (Shrimp) - A super quick 15 minute meal with a secret ingredient that makes all the difference! www.recipetineats.com

In addition to the little extra something the anchovy brings to the sauce, the hit of heat from the dried chilli flakes works wonders too. For me, those two elements make this a sneaky little recipe to keep in your back pocket to whip out on busy weeknights and also when you’re having company. Impress the pants off your family and friends, and hold back that smug smile knowing that it was actually a total breeze to make. But lap up the compliments. You totally deserve it. 😉 – Nagi x

PS I know most of you already know, but Prawns in Australia and other Commonwealth countries = Shrimp in other countries.

PPS Does anyone know who is responsible for prawns vs shrimp, coriander vs cilantro, scallions vs green onions vs shallots, courgettes vs zucchini, Fahrenheit vs Celsius? I’d like a word with them. 🤔

PPPS Notice all the sauce is stuck on the pasta so it all ends up in your mouth, not sitting in a pool at the bottom of the bowl. Don’t skip step 6!

Spicy Chilli Prawn Pasta (Shrimp) - A super quick 15 minute meal with a secret ingredient that makes all the difference! www.recipetineats.com

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Spicy Chilli Prawn Pasta (Shrimp) - A super quick 15 minute meal with a secret ingredient that makes all the difference! recipetineats.com

Spicy Chilli Prawn Pasta (Shrimp)

Author: Nagi | RecipeTin Eats
Prep: 5 minutes mins
Cook: 10 minutes mins
Total: 15 minutes mins
Pasta
5 from 34 votes
Servings2
Tap or hover to scale
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Pasta tossed with juicy prawns and a rich spicy tomato sauce! Super quick for midweek, the secret ingredients in this are the anchovies (it dissolves!) and parmesan which provides that extra umami that you get from simmering a sauce made with prawn shells for hours and hours. See note 1 for more commentary and see video below recipe.

Ingredients

  • 180 g / 6 oz fettuccine or other pasta or choice
  • 1 1/2 tbsp olive oil
  • 150 - 180 g / 5 - 6 oz medium prawns/shrimp , peeled and deveined
  • 2 anchovies , whole (or 1/2 tsp anchovy paste)
  • 1 garlic clove , minced
  • 1/4 cup white wine
  • 1 tsp+ chilli fakes / red pepper flakes
  • 1 cup / 250 ml tomato passata (Note 2)
  • 2 tsp finely grated parmesan
  • 1/2 lemon
  • 1/4 cup finely chopped fresh parsley , plus more to serve

Instructions

  • Get all the ingredients out and ready to go - this recipe moves fast!
  • Bring a large pot of water to the boil. Add a big pinch of salt and the pasta. Cook for the time per the packet MINUS 1 minute. SCOOP OUT a mugful of pasta cooking water before draining pasta (or transfer it straight from pot into sauce, if you time it right).
  • Heat oil in a skillet over high heat. Add prawns and cook for 30 seconds, until surface just changes from translucent to opaque.
  • Add red pepper flakes and anchovies. Stir briefly, then add wine and garlic.
  • Cook for 30 seconds until wine is mostly evaporated.
  • Add tomato passata, squeeze of lemon juice, parmesan, salt and pepper. Bring to simmer, turn heat down to medium and cook sauce for 1 minute, stirring frequently (don't cook for long otherwise will overcook prawns).
  • Add pasta, about 1/2 cup of pasta cooking water and parsley. Toss gently for 1 minute (or gently stir with wooden spoon or tongs) until sauce re-thickens and it coats the pasta.
  • Adjust salt, pepper and spiciness to taste. Serve immediately with more parsley.

Recipe Notes:

1. Truly great prawn / shrimp pastas are made with sauces that are simmered for hours using the prawn heads and shells. In this quick midweek version, I compensate for the lack of hours of simmering with anchovies and parmesan, both of which are used to add "umami" (being a savoury taste, one of the 5 taste sensations) to the sauce. It does not taste fishy at all, no one will guess there are anchovies in this! It just adds that extra special something to the sauce. 🙂 If you REALLY can't stand it, yes you can leave it out, still super tasty!!!
Traditionally, seafood pastas are not served with parmesan (it is "illegal" in Italy!) but in this case, the parmesan is not about adding a cheesy finish to the pasta, it's about adding savouriness into the sauce.
2. If you really can't find tomato passata, 400g/14oz of crushed canned tomato can be substituted. But I urge you to find it - once you try it once, you'll understand why I'm such a huge fan of it! It costs around the same as canned tomato.
3. The order in which I add things in this recipe is a bit different to the norm but there's a reason for it! I find because the skillet is so hot and there's lots of space around the prawns, the garlic burns too quickly so I add it later after the wine to get good garlic flavour in the sauce.
4. Nutrition per serving.
Spicy Chilli Prawn Pasta nutrition

Nutrition Information:

Serving: 327gCalories: 544cal (27%)Carbohydrates: 56.1g (19%)Protein: 35.8g (72%)Fat: 17.2g (26%)Saturated Fat: 3.4g (21%)Cholesterol: 244mg (81%)Sodium: 995mg (43%)Potassium: 685mg (20%)Fiber: 1.5g (6%)Sugar: 2.7g (3%)Vitamin A: 1750IU (35%)Vitamin C: 25.6mg (31%)Calcium: 190mg (19%)Iron: 4.9mg (27%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

WATCH HOW TO MAKE IT

Spicy Chilli Prawn Pasta recipe video!


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109 Comments

  1. Darrien Valler says

    September 29, 2023 at 8:19 pm

    5 stars
    Enjoyed this recipe.. I lightly seared the prawns first and removed them. I Premade the sauce and added the prawns, parmesan and pasta last minute. And was delicious thanks for. Another great recipe

    Reply
  2. Pete says

    September 8, 2023 at 10:32 pm

    5 stars
    Bloody delicious, though I admit to cheating a little… First, I was not in a hurry, so I simmered my prawn heads and shells to make a rich stock. Added double the white wine and a few parsley sprigs and reduced it all to about a cupful, added instead of plain white wine. Second, I happened to have a quantity of garlicky, oyster-infused extra virgin olive oil from an oyster ajillo I made a couple of days ago. (I had been planning a kind of oyster/prawn peperoncino, but stumbled on this recipe) Used plenty of this instead of plain olive oil. Final result was delicious, though quantities and flavour balance in the original would have been bang on. Thanks for the inspiration!

    Reply
  3. Liz Millward says

    January 12, 2023 at 8:49 pm

    5 stars
    Such a great way to cook prawns – made it for myself while watching the tennis 👏👏👏

    Reply
  4. Anneliese says

    December 28, 2022 at 7:28 pm

    I ate something similar in an Italian restaurant. Theirs was more creamy. Can I add more Parmesan without ruining the flavours? I ate something called Gamberi.

    Reply
    • Grace says

      January 29, 2023 at 9:31 am

      Gamberi is the Italian name for prawns/shrimp

      Reply
  5. Kate says

    June 1, 2022 at 8:03 pm

    5 stars
    Did this , hubby approved, .
    says it all. Garliced the prawns in garlic paste , butter and white wine then added to tomato chilli pasta. Yum

    Reply
  6. Sue says

    May 18, 2022 at 7:13 pm

    5 stars
    Absolutely delicious pasta dish .
    So quick and easy . Better than a lot of restaurant prawn pasta dishes .
    Yum Nagi .

    Reply
  7. Anne says

    April 12, 2022 at 7:06 am

    Hi Nagi, Wondering if I could make the sauce first (ie garlic, wine, chilli, anchovies, passata, etc) and then add the prawns at the end prior to adding pasta? That way I can adjust for spicyness if needed in the sauce without overcooking the prawns. I’m always nervous cooking something for a crowd without having cooked it before but I’m doing this for good friday lunch for 10 people. You recipes never fail, so I’m sure it will be perfection.

    Reply
    • Nagi says

      April 12, 2022 at 2:03 pm

      Yes Anne that will work! Good luck! N x

      Reply
  8. AMANDA says

    April 3, 2022 at 5:20 pm

    What an amazing dish. I didn’t had anchovies but would love to try it next time. Hubby scoffed every morsel and I wasn’t far behind. Will definitely make this again. Thanks for posting

    Reply
    • Nagi says

      April 4, 2022 at 8:18 pm

      Woo hoo I am glad you liked it Amanda!! N x

      Reply
  9. Samar says

    March 15, 2022 at 1:57 am

    What do I substitute the white wine with?

    Reply
  10. Beverley says

    February 16, 2022 at 10:17 pm

    Hi Nagi
    I love getting your recipes and am a firm devotee but suddenly blogs have stopped coming. Why?

    Reply
    • Nagi says

      February 17, 2022 at 12:58 pm

      I’m writing a cookbook Beverley! I hope to be back to posting soon but coming up with over 150 recipes has taken a bit of time!! N x. https://www.recipetineats.com/making-of-a-cookbook-part-2-the-cookbook-vortex/

      Reply
  11. Naomi says

    October 9, 2021 at 6:12 pm

    5 stars
    Delicious as always, halved the chilli and made it with half a tin of cherry tomatoes on same cooking time as passata, was great

    Reply
  12. Caitlyn Feder says

    September 27, 2021 at 10:30 pm

    5 stars
    Such a delicious prawn pasta! Restaurant quality at home in under 30 minutes. A winner as always Nagi!

    Reply
  13. Shaun says

    September 18, 2021 at 7:13 pm

    Nagi another bloody ripper recipe. I dont know how many of your recipes I have cooked over the past few months Im guessing about 3 or 4 a week. Your recipes are amazing. THANK YOU

    Reply
  14. Nicole says

    August 16, 2021 at 11:38 am

    Does it matter what kind of white wine is used?

    Reply
  15. Jessica says

    July 22, 2021 at 7:59 pm

    5 stars
    Fantastic recipe!!! Such simple ingredients but packed full of flavour. I added a little bit of butter when cooking the prawns and it helped make a deliciously, creamy sauce. Thanks Nagi!

    Reply
    • Nagi says

      July 23, 2021 at 2:43 pm

      You’re so welcome Jessica!! N x

      Reply
  16. Annette says

    May 26, 2021 at 11:33 pm

    5 stars
    Wow Nagi! Another winner of a recipe!! I made this this evening and it was so good, even my 6yo approved of it. He had two helpings in record time! I used frozen shrimp cos that was all I had, and paprika instead of chilli flakes for the children’s sake. I did have chilli flakes on mine separately and it was awesome! I finished it off with basil and spinach (had to sneak some veggies in for the kids!) and some cream. But you were right, the anchovies and parmesan really turned the dish around. Brilliant! Will definitely do this one again, amongst your other dishes. You’re my go-to for fast and delicious food! Thank you!

    Reply
  17. Annette says

    May 26, 2021 at 11:26 pm

    5 stars
    Wow Nagi!! Another winning recipe! I just tried making this this evening and it was so good! Even my 6yo approved of it and ate two helpings at record time. Thanks!!! I used frozen shrimp cos that was all I had and added paprika instead of chilli for the children’s sake and finished it off with basil and spinach (must sneak in some veggies for the kids!) and some cream. But you were right about the anchovies and parmesan. It really turned the dish around. Will definitely do this again, amongst your other dishes! You are my go-to for food, honestly!!

    Reply
  18. Cathy says

    September 15, 2020 at 12:06 pm

    5 stars
    This was really delicious. My partner looked sceptical but one mouthful later, it’s become another Nagi favourite. In fats, Nagi, I’m now on a quest to cook as many of your recipes as possible because they are consistently brilliant. You’re also a delightful character as is Dozer so its always fun reading your blog. Thank-you!!

    Reply
    • Cathy says

      September 15, 2020 at 12:08 pm

      LOL an unfortunate (probably realistic) typo. We do joke in Brisvegas about our COVID-kgs. I’m doing my best to stay away from your dessert recipes!!

      Reply
  19. Nigar says

    September 2, 2020 at 7:30 pm

    5 stars
    Another brilliant recipe! I love your website, thanks Nagi!

    Reply
  20. Tania Blak says

    August 30, 2020 at 6:33 pm

    Hi nagi
    It has been a nagi weekend at my house. Last night honey chicken and fried rice, lunch today my kid asked for your creamy shrimp pasta, and as I looked I saw this recipe. OMG game changer. So tasty. I used homemade fettuccine and halved the chilli as I was not sure…will add more next time. A seriously great great recipe. Thx so much for sharing. Wish there was some leftovers TaniA

    Reply
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