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4.88 from 8 votes

Creamy Chilli Garlic Prawn Pasta

A rich and creamy prawn pasta dish made with chilli and garlic in just a few minutes
Prep Time20 minutes
Cook Time20 minutes
Course: Main Course
Keyword: chilli garlic prawn pasta, easy prawn pasta, easyrecipes, prawn pasta
Servings: 4

Ingredients

  • 800 gram prawns raw peeled
  • 2 tspn chilli flakes
  • 5 large cloves garlic minced
  • 1 lemon zest and juice
  • 1/2 teaspoon salt
  • 3 birds eye chilli finely chopped
  • 1 green chilli finely chopped
  • 3 tablespoon cake flour
  • 4 tablespoon butter
  • 1 teaspoon vegetable oil
  • 1&1/2 cups fresh cream or milk
  • 1/2 cup pasta water
  • 200 gram tagliatelle or pasta of your choice
  • 1 tablespoon parsley chopped
  • salt
  • pepper

Instructions

  • Remove shell of the prawns, rub in coarse salt and rinse a few times. Note that once prawns are cleaned will weigh about 700gram. Squeeze excess water and marinate the prawns with chilli flakes, birds eye chilli, garlic, zest and juice of 1 lemon and salt. Refrigerate for 30 minutes
  • Boil pasta in salted water as per instructions on the packet. Cook until al la dente, drain the water. Reserve some of the pasta water to add to the final dish. Return the pasta to the pot to keep warm
  • Heat one tablespoon butter, with a teaspoon of oil, in a pan and flash fry half the prawns in 2 batches, 30 seconds on each side. Add another tablespoon of butter and fry remaining prawns. Transfer to a bowl and set aside
  • Melt 2 tablespoon of butter to the same pan. Add the flour and cook for a minute.
  • Add cream and simmer until sauce is thick, about another minute. Add the pasta water. Add more salt and some pepper. Add prawns to the sauce and let it heat through. Drizzle more lemon juice into the pasta.
  • Divide pasta into pasta bowls and add the prawn sauce on top. Garnish with parsley and add some parmesan if you prefer. You can also mix the sauce and pasta together which is recommended if you want all that saucy goodness.

Video

Notes

  1. Please note that the prawns weigh 700grams with the shell on. It weighs a lot less once the shell is removed
  2. I rub coarse salt into my prawns as I find that this gets rid of all the nasties in the prawns and then rinse a few times
  3. Squeeze all the excess liquid well to prevent rubbery prawns
  4. You can use cream or milk depending on how rich you want the sauce
  5. Reserve some of the pasta water to add to the dish, this is liquid gold and gives you that silky sauce 
  6. I know I say this dish feeds 4 but that may not always be the case for some. Because it's such a rich dish we don't eat a lot of it. I always make a salad on the side too and as mentioned about you can also serve it with some crusty bread