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!!!
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.
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.
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!
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Spicy Chilli Prawn Pasta (Shrimp)
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:
Nutrition Information:
WATCH HOW TO MAKE IT
Spicy Chilli Prawn Pasta recipe video!
LIFE OF DOZER
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Hi Nagi, I made this for dinner tonight and it was a real winner – loved by all! I doubled the recipe to serve 4 (which you make so easy to do), substituted the fettuccine with organic egg pappardelle pasta, and I used Peck’s Anchovette Paste which seemed to work fine. I didn’t have white wine so used a splash of white wine vinegar and made up the rest with vegetable stock (made with Massel vegetable stock cube dissolved in boiling water). We don’t like much chilli so I only used 1/4 the amount of chilli flakes recommended in the recipe, and chopped them finely, but it was perfect for us. I also added some defrosted frozen peas. It’s a keeper and I’ll be making it again…and again… My son has already asked me to make it when his wife comes to dinner – he says she’ll love it! Thank you very much for sharing.
I made this for my three young adult, sport playing sons and they said it was the best pasta I have ever made! This has now been added to my collection of family favourites. Thank you
OMG had this tonight, yummy yummy thank u xxx
Delicious, as always with your recipes, thanks Nagi.
Hi Nagi, can I replace wine with something else in this recipe?
Hi Mashy, you can use chicken broth and a splash of vinegar – N x
Thanks! Will try
Quick ,easy and delicious. I used vermicelli egg pasta which worked beautifully. The notes and nutritional information are really helpful. Will definitely use again.
That’s great to hear Suzy – thanks so much!
Hi Nagi! So excited to make this for dinner tonight! Can I ask for how many days this can keep in the fridge?
Hi Lucky, a day or so – I tend to not keep pasta as it dries out and goes gluggy, it’s never quite the same as fresh pasta! N x
I cooked it exactly as stated and it was delicious. Spicy enough but not over the top. I used very large Australian prawns and it was amazing.
That’s great to hear Carolyn!
Yikes! I mean dish!
The two of us had this for dinner tonight. It’s a perfect recipe! I didn’t alter anything for the sauce and prawns though I used squid ink spaghetti. It looked fabulous, tasted even better. This is staying in my recipe repertoire and I’m looking forward to impressing my friends with the fish. Oh Nagi, yum yum yum! And thanks
Perfect Jane! I’m so glad you enjoyed it!
Amazing recipe! Followed it, but I added I some hot paprika and dried oregano for an extra flavour lift 🙂 I just want to say I appreciate the ratio of pasta to sauce
Sounds amazing Agill, I’m so happy you enjoyed it!
This was fabulous! Was a little nervous because I rarely cook prawns, but I loved it!!
Wahoo, that’s great Lee!
This is wonderful and so easy!
Yes, such a great recipe that’s so easy!
Thanks Nagi, you’ve done it again. Such an easy and tasty recipe! To intensify the prawn flavour, I pan fried the prawn heads and then simmered in water until it reduced to a concentrate, then added to the passata and reduced a bit further. Took about 20 min longer but well worth it!
Sounds like you nailed it Linda!
Thank you Nagi for another amazing recipe!! My family clears the pot every time!! I add in extra chilli as we love the heat but this is by far the best pasta dish that i’ve come across. Xo
Woah that’s so awesome to hear, thanks so much for letting me know Brenda!
I made this last night for a big family Good Friday dinner it was so easy, quick and delicious! My brother in law said “who needs to go to Italy when we can just come to my house to eat” ! Thank you for all your amazing recipes, this one is a keeper!
Ps. No one tasted the anchovy’s either just pure flavor : )
That’s so great to hear Whitney, I’m so glad it was a hit!
Hi Nagi,
I only just discovered your blog and this was the first thing I cooked, it was fantastic!
Hi Nagi! Any other subs for anchovies or anchovies paste? Not sure where I can find that in Toronto. Would shrimp paste do the trick?
I can get anchovies and paste at St.Lawrence market,Metro,Loblaws,Fortinos,Rabba.in Toronto.Its in the cooler section sometimes near bacon and cheeses .😋
Hi Amanda, shrimp paste may be too strong – you can just leave out if you can’t find anchovies ❤️
Bellissimo!!! Made tonight, substituted fresh basil from the garden and finished at the end with a big tablespoon of light sour cream. Simply delicious. Keep your wonderful recipes coming. I’m using all yours Nagi on Christmas Day.
Forgot to mention, I added slow roasted cherry tomatoes which I use in my tomato pasta dishes. Just takes to the next level.
Hello Nagi, if I am cooing for four do I just double all ingredients? This is such a delicious recipe we had it last week and now we are having guests I want to cook it again. Many thanks.
Ooh! Thanks for reminding me about this recipe, I absolutely love it! Yes just double the ingredients and make sure you use a large pan. Click on servings and slide and the ingredients will change! N x