Chilli Prawn Spaghetti Recipes

CHILLI PRAWN LINGUINE

Steps:

• To make the dressing, mix 2 tbsp virtually fat-free fromage frais, the grated zest and juice of 2 limes and 2 tsp golden caster sugar in a small bowl and season with salt and pepper. Set aside.
• Cook 280g linguine pasta according to the packet instructions. Add 200g trimmed sugar snap peas for the last minute or so of cooking time.
• Meanwhile, heat 2 tbsp olive oil in a wok or big frying pan, toss in 2 finely chopped large garlic cloves and 1 deseeded and finely chopped large red chilli and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown.
• Tip in 24 peeled raw king prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.
• Add 12 halved cherry tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften.
• Drain the linguine pasta and sugar snap peas well, then toss into the prawn mixture.
• Tear in a handful of basil leaves, stir, and season with salt and pepper.
• Serve with mixed salad leaves drizzled with the lime dressing, and warm crusty white bread.

PATSY'S GARLIC & CHILLI PRAWNS

Steps:

• Peel the prawns, removing the heads and leaving the tails on. Run the tip of a knife down the backs of the peeled prawns and pull out and discard the dark vein.
• Peel the garlic and finely chop with the chilli (deseed if you like). Pick and finely chop the parsley leaves.
• Drizzle the oil into a shallow heatproof terracotta dish or a small frying pan over a medium-high heat, add the garlic and chilli and fry for 30 seconds to flavour the oil, before stirring in the paprika.
• Add the prawns and fry for 2 minutes on each side, or until cooked through, adding most of the parsley when you turn the prawns.
• Squeeze half the lemon juice into the dish, then remove from the heat and sprinkle over the remaining parsley and a pinch of sea salt.
• Serve sizzling with warm crusty bread, the remaining lemon cut wedges for squeezing over, and a glass of good Spanish wine.

SPICY CHILLI PRAWN PASTA (SHRIMP)

Steps:

• 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.

GARLIC AND CHILL PRAWN PASTA

Steps:

• Boil a kettle and pour water into a large pot over a high temperature. Add a good pinch of salt and add your pasta. While the pasta is cooking, heat your olive oil in a large pan. Throw in your cherry tomatoes and cook for three minutes stirring constantly. Add your prawns, garlic, chilli, lemon zest, half of your lemon juice and the capers. Cook until prawns have turned a lovely orange colour.
• When your pasta is aldenté, take it straight from the pot using tongs and add it to the pan with the prawns and tomatoes. Lower the heat of the pan so it stays warm but will not burn the ingredients while you toss it all together with the remainder or the lemon juice and a good lug of olive oil.
• Serve with torn basil leaves and freshly grated parmesan.

SPAGHETTI WITH PRAWNS AND CHILLI

Steps:

• Bring a large saucepan of water to the boil. Add the spaghetti and cook according to pack instructions or until the pasta is al dente.
• Shortly before the spaghetti is ready, put the oil and garlic into a large deep frying pan or shallow saucepan over a medium-high heat. As soon as the garlic starts to sizzle, add the chillies and fry for 1 minute. Add the tomatoes and fry for a further minute. Add the lemon zest, lemon juice, prawns and some seasoning and cook for 11/2-2 minutes, until the prawns are heated through.
• Drain the spaghetti and add to the pan of prawns with the rocket and toss together well. Divide between 4 warmed pasta bowls and serve.