Spaghetti With Prawns And Chilli Recipes

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SPAGHETTI WITH PRAWNS AND CHILLI



Spaghetti with prawns and chilli image

A quick, light and healthy pasta recipe that's easy to make and, with the combination of prawn, lemon, chilli and garlic, even easier to consume.

Provided by delicious. magazine

Categories     August seasonal recipes

Yield Serves 4

Number Of Ingredients 8

400g dried spaghetti
6 tbsp olive oil
3 garlic cloves, crushed
2 medium-hot red chillies, deseeded and finely chopped
150g vine-ripened tomatoes, skinned and chopped
Finely grated zest of 1/2 lemon, plus 2 tbsp lemon juice
300-400g cooked and peeled tiger prawns, thawed if frozen
150g rocket leaves

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.

Nutrition Facts :

CHILLI PRAWN SPAGHETTI



Chilli Prawn Spaghetti image

A quick tasty dish for summer

Provided by mooniegray

Time 10m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Cook spaghetti in a large pan of boiling salted water, until al dente
  • Fry the basil stalks, chilli and garlic in the olive Oil for about 3 minutes
  • Add the cherry tomates, squeezing out the juice as you do so, cook on a moderate heat for 2 to 3 minutes
  • Add the prawns and heat through
  • Stir the cooked spaghetti into the prawns and finish with some olive oil and torn basil leaves

PRAWN PASTA WITH GARLIC AND CHILLI



Prawn Pasta With Garlic and Chilli image

Didn't have much in the cupboards last night, so I flung this together. It turned out very tasty. Will definitely cook again. I like to keep the Parmesan quite chunky so that it melts a little, but still has texture.

Provided by Snowbunny Andorra

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

200 g linguine
100 ml olive oil
3 large garlic cloves, chopped
40 g cured ham, sliced
2 small red chilies, finely chopped
200 ml white wine
400 g raw prawns
1 small handful fresh basil, chopped
25 g fresh parmesan cheese, sliced
sea salt, to taste
fresh ground black pepper, to taste

Steps:

  • Bring a large pan of well-salted oil to the boil. Add the pasta and cook until al dente.
  • Meanwhile, put the olive oil, garlic and chilli in a saute pan and heat slowly until it just starts to sizzle. This ensures that the oil gets infused with the garlic and chilli flavour, rather than just burning.
  • Add the wine to the pan and reduce the heat. Reduce slightly.
  • In a separate pan, dry-fry the cured ham until crispy (or do it under the grill).
  • Just before the pasta is ready, add the prawns to the garlic and chilli mix and stir until pink.
  • Drain the linguine, reserving a little of the water and add the pasta to the prawn mix. Stir well to coat. If necessary, use a little of the pasta water.
  • Turn off the heat and stir through the basil, Parmesan and ham.
  • Season and serve immediately.

Nutrition Facts : Calories 1084.6, Fat 51.7, SaturatedFat 9, Cholesterol 273.4, Sodium 1643.6, Carbohydrate 85.3, Fiber 4, Sugar 6.2, Protein 50.8

GARLIC AND CHILL PRAWN PASTA



Garlic and chill prawn pasta image

My favourite dish in the whole world, this is so comforting and delicious

Provided by em_macaussie

Time 12m

Yield Serves 2

Number Of Ingredients 10

160g Spaghetti
1 cup cherry tomatoes
2 cloves garlic, chopped
2 tsp capers
200g prawns
Zest and juice of 1 lemon
1 small red chilli
1 knob parmesan cheese
Handful fresh basil
Olive oil

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.

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