tomato chili garlic prawn pasta Easy garlic chilli prawn pasta

There is something truly magical about a big, steaming bowl of pasta at the end of a long day. It is the ultimate comfort food, but when you add succulent seafood and a bit of a spicy kick, it transforms into something elegant enough for a weekend dinner party. I have always found that prawns are the perfect partner for pasta because they cook so quickly and soak up all those incredible Mediterranean flavors. Whether you are in the mood for a rich, tomato-based sauce or a light, zesty butter glaze, these two recipes have become absolute staples in my kitchen. They are simple, fast, and packed with the kind of flavor that makes everyone reach for seconds.

Chilli Tomato and Prawn Pasta

If you love a sauce that is bold, rustic, and full of heart, this Chilli Tomato and Prawn Pasta is going to be your new favorite. There is a beautiful balance here between the natural sweetness of the tomatoes and the sharp, lingering heat of the dried chili flakes. Every time I make this, the aroma of garlic sizzling in olive oil fills the house and instantly makes me feel like I’m sitting at a seaside bistro. It’s a wonderful way to use up those pantry staples like canned tomatoes or even some overripe cherry tomatoes you have sitting on the counter. The key is letting the sauce simmer just long enough to thicken and coat the pasta perfectly.

Ingredients

• 12 oz spaghetti or linguine
• 1 lb large prawns, peeled and deveined
• 3 tablespoons extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 teaspoon dried red chili flakes (adjust to your heat preference)
• 1 can (14 oz) crushed tomatoes or 2 cups fresh cherry tomatoes, halved
• 1 tablespoon tomato paste
• Salt and freshly ground black pepper to taste
• A handful of fresh flat-leaf parsley, chopped
• Lemon wedges for serving

Instructions

1. Start by bringing a large pot of salted water to a boil. Cook your pasta according to the package directions until it is just al dente. Remember to reserve about half a cup of the pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and chili flakes, sautéing for about a minute until the garlic is golden and fragrant, but be careful not to let it burn.
3. Add the prawns to the skillet in a single layer. Cook them for about 2 minutes per side until they turn pink and opaque. Once cooked, remove the prawns from the pan and set them aside on a plate so they don't get rubbery.
4. In the same skillet, stir in the tomato paste and then add the crushed tomatoes. Season with salt and pepper. Let the sauce simmer on medium-low heat for about 10 minutes until it has thickened slightly and the flavors have melded.
5. Toss the cooked pasta into the skillet with the tomato sauce. Add the cooked prawns back in, along with a splash of the reserved pasta water to help the sauce cling to the noodles.
6. Stir in the fresh parsley, give it one last toss, and serve immediately with a squeeze of fresh lemon juice over the top for that extra brightness.

Chili Garlic Prawn Pasta With Lemon Butter Sauce

When I want something that feels a bit more indulgent and sophisticated, I always turn to this Chili Garlic Prawn Pasta with a Lemon Butter Sauce. This dish is all about the "liquid gold"—that silky, emulsified sauce created by combining melted butter, fresh lemon juice, and a bit of starchy pasta water. It is incredibly light yet tastes so luxurious. The chili provides a gentle warmth rather than an intense heat, which allows the sweetness of the prawns and the brightness of the lemon zest to really shine through. It’s the kind of meal that looks like it took hours to prepare but actually comes together in less than twenty minutes.

Ingredients

• 10 oz fettuccine or angel hair pasta
• 1 lb prawns, cleaned and tails on or off based on preference
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 5 cloves garlic, minced
• 1/2 teaspoon red chili flakes or one fresh red chili, finely sliced
• Zest and juice of one large lemon
• 1/4 cup dry white wine (optional, or use a splash of chicken broth)
• 1/2 cup freshly grated Parmesan cheese
• Fresh basil or chives for garnish

Instructions

1. Cook your pasta in a large pot of boiling salted water until al dente. Be sure to save a good cup of the pasta water, as this is the secret to getting that buttery sauce perfect.
2. In a large pan, melt 2 tablespoons of butter with the olive oil over medium-high heat. Add the prawns and cook until they are just pink. Remove them from the pan and set aside.
3. Reduce the heat to medium and add the remaining 2 tablespoons of butter. Stir in the minced garlic and chili. Sauté for about 30 seconds until the aroma is irresistible.
4. If you’re using white wine or broth, pour it in now and let it bubble away for a minute to reduce. Stir in the lemon juice and lemon zest.
5. Add the cooked pasta and the prawns back into the pan. Pour in about 1/4 cup of the reserved pasta water and sprinkle the Parmesan cheese over the top.
6. Toss everything vigorously. The cheese and pasta water will mix with the lemon butter to create a creamy, glossy sauce that coats every strand of pasta. If it looks too dry, add a little more pasta water.
7. Plate it up, garnish with fresh basil or chives, and enjoy the perfect balance of garlic, spice, and citrus.

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