Chilli Prawn Pasta

, from Issue #86. October, 2019
Photography by Sarah Tuck.
Chilli Prawn Pasta

Ready in a flash, this pasta with a kick is the perfect mid-week meal solution. Check out the audio link below for loads more easy recipe ideas with prawns!


Serves: 4


1 tablespoon olive oil
120 grams pancetta or streaky bacon, chopped
5 mini sweet capsicums, sliced
24 raw prawn cutlets
2 red chillies, sliced
4 cloves garlic, crushed
2 x 400-gram tins cherry tomatoes
2 tablespoons tomato paste
420 grams dried linguine or spaghetti 

To serve
120 grams mascarpone
½ teaspoon chilli flakes 
⅓ cup finely chopped parsley


Heat the olive oil in a large frying pan and add the pancetta. 

Cook for 3-4 minutes until starting to go crispy, then add the capsicums. Cook, stirring, for 1 minute, then add the prawns, chillies and garlic. Cook for 3-4 minutes, turning the prawns once. Add the cherry tomatoes and their juice and the tomato paste and stir to combine. Cook together for 5 minutes. 

While the sauce is cooking, cook the pasta according to the packet instructions and drain, reserving 2 tablespoons of the cooking water. 

Add the drained pasta and cooking water to the prawn mixture and stir to combine. Divide among 4 serving bowls and top each with a scoop of mascarpone and a sprinkling of chilli flakes and parsley. 

Click on the audio link below for loads more easy recipe ideas with prawns!