spicy prawn and tomato pasta Chilli prawn and tomato pasta recipe

Aiyo, you guys know right, nowadays eating outside is so expensive? One small plate of pasta at the fancy cafe can cost you twenty or thirty dollars already! And sometimes the prawns they give are so small, like frozen ones from the supermarket. Better we just stay at home and cook ourselves, can save so much money and the taste is even better because we put more love (and more garlic) inside. Today I want to share two very solid recipes for spicy prawn pasta. It’s so easy, even my nephew who doesn't know how to boil water also can do it. If you like a bit of kick and that tangy tomato taste, you must try this one. Go wet market early, buy the big sea prawns, and let's start cooking, lah!

Spicy Tomato Prawn Pasta – LOOK WHAT I COOK

Wah, look at this one. This recipe is for those days when you feel a bit "sian" and want something comforting but also want to feel like you are at a five-star restaurant. The secret is in the prawns. If you get the fresh ones with the head still on, the flavor is so much richer. Don't be stingy with the chili flakes also, we want that "shiok" feeling when we eat. My mother always says, if you don't sweat a bit while eating spicy food, it's not spicy enough! This one uses penne or any short pasta you have in the pantry, very flexible one.

Ingredients you need:

• 250g Pasta (Penne or Fusilli also can)
• 10-12 Big Prawns (Cleaned and deveined, leave the tail for style)
• 1 Can of crushed tomatoes (Buy the good brand, don't be too cheap)
• 4 cloves of Garlic (Chopped until very fine)
• 2 Shallots (Sliced thin-thin)
• 1 tablespoon Chili flakes (Add more if you are brave)
• Fresh parsley for garnish (Make it look professional)
• Salt and sugar to taste
• A bit of olive oil

How to cook:

First, boil your pasta in a big pot of water. Put plenty of salt inside, the water must taste like the sea, okay? Don't overcook it, must be "al dente"—bite got a bit of bounce. While the pasta is swimming, heat up your pan with some oil. Throw in the garlic and shallots, fry until the whole kitchen smells like heaven. Put in the prawns and cook until they turn pink, then take them out first so they don't become like rubber. In the same pan, pour the tomatoes and chili flakes. Let it bubble for about 10 minutes until the sauce becomes thick. Put the prawns back in, toss in the cooked pasta, and give it a good mix. If it's too dry, add a bit of that pasta water. Taste it, add salt or a pinch of sugar if the tomato is too sour. Serve it hot and enjoy!

Spicy Prawn and Tomato Spaghetti Recipe - Olivado

Now, this second style is more classic, using spaghetti. This is what I call the "Date Night" pasta. If you want to impress your husband or your wife, cook this one. It’s very clean-tasting because we use good oil. You see the color? So vibrant! When you use spaghetti, the sauce coats every single strand, so every bite is full of flavor. Make sure you don't break the spaghetti when putting it in the pot, just let it slide in slowly. We want long noodles for long life, right? This version is a bit more garlicky and uses fresh cherry tomatoes if you have them lying around in the fridge.

Ingredients you need:

• 200g Spaghetti (The thin kind is also nice)
• 15 Medium Prawns (Peeled and ready to go)
• 1 cup Cherry tomatoes (Cut into halves)
• 5 cloves Garlic (We love garlic, so put more!)
• 1 teaspoon Dried oregano
• 1 Fresh red chili (Sliced, remove seeds if you cannot take heat)
• Extra virgin olive oil (Use the high quality one)
• Black pepper and sea salt

How to cook:

Start by boiling your spaghetti. Remember, don't add oil to the water, just salt! While waiting, take a wide pan and put a generous amount of olive oil. Low heat, then put in your garlic and fresh chili. You want to infuse the oil, not burn the garlic. When the garlic is golden, add the cherry tomatoes. Press them down a bit with your spatula so the juice comes out and makes a natural sauce. Add the prawns and the oregano. Once the prawns are curly and cooked, drag the spaghetti straight from the pot into the pan. Don't drain the water away yet! Toss everything together and keep adding a little bit of the starchy pasta water to make the sauce silky. Season with plenty of black pepper and a bit of salt. Give it one last stir and serve it immediately. So simple, so good, confirm your family will ask for second helping!

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