I made a Tomato Chilli Prawn Pasta featuring prawns in a tangy tomato sauce finished with a sprinkle of chilli flakes.

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I never expected a quick pasta to turn into one of my favourite fails, but this Chilli Garlic Prawn Linguine does. I write about it like a secret because the tomato sauce made from crushed tomatoes and big garlic hits keeps flipping between sweet and fierce.

Sometimes I call it my Tomato Chilli Prawn Pasta when I’m feeling dramatic, and people always tilt their heads like huh what’s different. It’s messy in the best way, with a tease of heat and little bits that stuck to the pan for extra flavor.

You’ll wanna try it, even if you don’t plan to.

Ingredients

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Lean prawns provide high quality protein, low carbs, and a sweet briny seafood note.
Spaghetti or linguine supplies starchy carbs for energy and soaks up sauce really well.
Garlic gives pungent, savory bite, adds deep aroma, and may boost immunity a bit.
Extra virgin olive oil is healthy monounsaturated fat, carries flavors and helps sauce cling.
Crushed tomatoes bring bright acidity, body, vitamin C and a touch of natural fiber.
Lemon zest and juice add fresh zesty sourness and lift the seafood flavours.
Chilli flakes or fresh chilli give heat and complexity, a pinch warms without overpowering.
Grated Parmesan adds salty umami finish and a creamy, savory richness when sprinkled.

Ingredient Quantities

350 g spaghetti or linguine

500 g raw prawns peeled and deveined

2 tbsp extra virgin olive oil

1 tbsp unsalted butter (optional)

1 small onion finely chopped

4 to 6 garlic cloves minced

1 fresh red chilli thinly sliced (optional)

1 to 2 tsp dried chilli flakes plus extra for sprinkling

400 g canned crushed tomatoes or passata

1 tbsp tomato paste

60 ml dry white wine (about 1/4 cup) optional

1/2 tsp sugar

1 tsp sea salt plus more for pasta water

1/4 tsp freshly ground black pepper

zest and juice of 1 lemon

2 tbsp chopped fresh parsley

50 g grated Parmesan or Pecorino to serve (optional)

How to Make this

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1. Bring a large pot of water to a boil, add plenty of salt, then cook 350 g spaghetti or linguine until just al dente; before draining scoop out about 1 cup of the pasta water and set aside, then drain the pasta.

2. While the pasta cooks, heat 2 tbsp extra virgin olive oil and 1 tbsp unsalted butter if using in a large skillet over medium heat, add 1 small finely chopped onion and cook until soft and slightly translucent, about 4 to 5 minutes.

3. Add 4 to 6 minced garlic cloves, 1 fresh red chilli thinly sliced if using, and 1 to 2 tsp dried chilli flakes (start with less if you dont want it too spicy) and cook 1 to 2 minutes until fragrant but not browned.

4. Stir in 1 tbsp tomato paste and fry a minute to concentrate the flavour, then pour in 60 ml dry white wine if using to deglaze the pan and let it bubble off for about a minute.

5. Add 400 g canned crushed tomatoes or passata, 1/2 tsp sugar, 1 tsp sea salt, and 1/4 tsp freshly ground black pepper, bring to a gentle simmer and cook 6 to 8 minutes to thicken slightly.

6. Pat 500 g raw prawns dry and season lightly with a pinch of salt and pepper; nestle them into the simmering sauce in a single layer and cook about 1 to 2 minutes per side until just pink and curled, dont overcook them or they get rubbery.

7. Stir in the zest and juice of 1 lemon and 2 tbsp chopped fresh parsley, then add a splash or two of the reserved pasta water to loosen the sauce; add the drained pasta straight into the pan and toss to coat, adding more pasta water if you need a silkier sauce.

8. Taste and adjust seasoning, add more salt chili flakes or a little sugar if it needs balance, and if you like a glossy finish stir in the optional 1 tbsp butter at the end.

9. Serve immediately with a sprinkle of extra chilli flakes, more chopped parsley and 50 g grated Parmesan or Pecorino if you want, and a final drizzle of extra virgin olive oil.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander or pasta strainer to drain pasta
3. Large skillet or sauté pan for the sauce and prawns
4. Chef’s knife for chopping onion, garlic and slicing chilli
5. Cutting board
6. Wooden spoon or silicone spatula for stirring
7. Measuring spoons and a 1/4 cup or 60 ml measuring cup
8. Tongs or a pasta fork to toss and serve
9. Microplane or fine grater for lemon zest and cheese

FAQ

Q: How long should I cook the prawns so they stay tender? A: Cook raw prawns 2 to 3 minutes per side in a hot pan until they turn opaque and pink, then pull them off the heat right away, they keep cooking a bit from the residual heat so don't overcook or they get rubbery.

Q: I'm sensitive to heat, how do I tone down the spiciness? A: Use only 1 tsp chilli flakes or skip them, remove seeds from the fresh chilli, add chilli bit by bit and taste as you go, you can always sprinkle more on top when serving if you want extra kick.

Q: Can I skip the white wine, butter or cheese? A: Yes, the wine just adds depth so replace it with a splash of pasta cooking water or a little vegetable stock, butter is optional for richness, and grated Parmesan or Pecorino is optional — good but not required.

Q: How do I get the sauce to cling to the spaghetti? A: Save about a cup of the starchy pasta water before draining, cook the pasta al dente, then finish the pasta in the sauce tossing for 1 to 2 minutes with a little pasta water so it emulsifies and coats the noodles.

Q: How do I balance the tomato acidity and lemon? A: Add the 1/2 tsp sugar called for in the recipe to cut acidity, add lemon zest and juice at the end for brightness, then taste and adjust salt; acid and salt together will balance the sauce.

Q: Can I make this ahead or reheat leftovers? A: You can refrigerate the cooked pasta and prawns for up to 48 hours, but prawns lose texture when reheated, so reheat gently in a pan with a splash of sauce or water, or reheat sauce separately and add prawns briefly just to warm through.

Chilli Garlic Prawn Pasta Recipe Substitutions and Variations

Pasta swap: use bucatini or fettuccine for a meatier bite, whole wheat or gluten free spaghetti if you need it, or spiralized zucchini noodles for a low carb option. Remember cook times and sauce cling will be different so taste as you go.
Prawns swap: scallops or firm white fish like cod work great, thinly sliced chicken breast is fine if you want no seafood, or extra firm tofu for a vegetarian version. Adjust cooking time, seafood cooks fast while chicken and tofu need a bit longer.
Tomato swap: blend canned diced tomatoes or fresh ripe tomatoes if you dont have passata, or use a jarred marinara in a pinch and stir in a spoon of tomato paste to deepen flavor. If using fresh tomatoes you might need a pinch of sugar and a little longer simmering.
Cheese swap: grate Pecorino or Grana Padano instead of Parmesan, use nutritional yeast for a vegan sprinkle, or skip the cheese and add extra lemon zest and herbs for brightness.

Pro Tips

1) Pat the prawns bone dry and let them come to room temp for 10-15 minutes before cooking, otherwise they steam and get rubbery. Cook them in a single layer and watch them closely, they go from perfect to overdone in a minute or two.

2) Save way more pasta water than you think, at least a cup, and add it gradually when you toss the pasta. The starch is what makes the sauce cling and become silky, dont just pour oil to fix a dry plate.

3) Fry the tomato paste and garlic gently so they caramelize a bit, that little bit of browning gives big flavor. But dont let the garlic burn, it will taste bitter.

4) Finish the dish with acid and fat at the end: lemon juice for brightness and a knob of butter or a drizzle of good olive oil for gloss and mouthfeel. Taste after adding lemon, you might need a pinch more salt.

5) Mise en place is everything here, because the sauce and prawns move fast. Have the parsley chopped, chilli sliced, cheese grated and pasta water ready before you start so you wont be scrambling when it all comes together.