chilli & garlic prawn pasta

Preparation time: 30 mins

Cooking time: 15 to 30 mins

Serves 2

This is a recipe that my nan gave to me after a delicious meal in a restaurant. She decided to make it at home by experimenting with simple ingredients. The result is a mouth-watering dish that will leave you feeling fulfilled. Also suitable as a midweek lunch, if you like a bit of heat, I would recommend using a chilli pepper of your choice, but don’t write off the mild version as it is just as good with a subtle sweetness. It is very quick to cook and is best enjoyed with a glass of white wine.

Since my trip to Italy, I decided to take my nan’s recipe and adjust it slightly by using fresh pasta instead of dried. Now that I have tasted fresh pasta, I will never go back to its dried counterparts as it lacks the famous ‘al dente’. Whilst this dish is Italian based, you could easily put a Spanish twist on it by adding some saffron, and chorizo or you could swap out the pasta for Arborio rice and cook up a delicious paella, which would be great for a date night. I would highly recommend not swapping out the shallots as they add a delicate lightness to the dish and a regular onion would be too harsh.


  • Fresh plum tomatoes (100g)

  • Cloves of garlic (4)

  • Sweet bell or chilli pepper (1)

  • Prawns (175g)

  • Shallots (2)

  • Olive oil

  • Spaghetti (dried or 200g fresh)


  1. Bring water to the boil for your pasta, and put the pasta in.
  1. Finely chop your pepper and garlic cloves, then shallow fry in a pan with olive oil.
  1. Then add finely chopped shallots and halved tomatoes.
  1. Add prawns and when they are fully cooked drain the water from your pasta and toss the pasta into the sauce.

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