Spicy Chicken Prawn Pasta Recipes

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.

SPICY SHRIMP AND CHICKEN PASTA (LIKE CARINO'S)

Steps:

• Season and grill the chicken breasts until done. Cool and slice into bite sized pieces.
• Add butter to a large sauté pan on medium heat.
• Once butter is melted, add the shrimp, sliced chicken, mushrooms, sun-dried tomatoes, salt and pepper.
• Saute mixture until shrimp and mushrooms are cooked.
• Add the cream, Romano cheese and cayenne pepper. Let cream reduce by half while stirring frequently.
• Meanwhile, cook pasta al dente according to package directions; drain excess water.
• Toss cooked pasta with contents of sauté pan. Serve.

SPICY CHICKEN & PRAWN PASTA

Steps:

• Boil the pasta in a pot until al dente.
• Whilst the pasta is boiling, heat up a little olive oil in a pan. Chop the onion and fry until slightly browned.
• Add the diced chicken and mix until browned then add the prawns. Crumble in the stock cube and mix well.
• Add the chopped pepper and garlic and stir in the chopped tomatoes. Simmer for a few minutes.
• Add a sprinkling of mixed herbs and 5 spice and a generous amount of cayenne pepper.
• Mix well and simmer for a few minutes. Add water if too thick.
• Once pasta is cooked, drain well and put a portion in each persons bowl. Spoon over the chicken and prawn sauce then serve!

SPICY SHRIMP AND CHICKEN PASTA (LIKE CARINO'S) RECIPE

Steps:

• Season and grill the chicken breasts until done. Cool and slice into bite sized pieces. 2 Add butter to a large sauté pan on medium heat. 3 Once butter is melted, add the shrimp, sliced chicken, mushrooms, sun-dried tomatoes, salt and pepper. 4 Saute mixture until shrimp and mushrooms are cooked. 5 Add the cream, Romano cheese and cayenne pepper. Let cream reduce by half while stirring frequently. 6 Meanwhile, cook pasta al dente according to package directions; drain excess water. 7 Toss cooked pasta with contents of sauté pan. Serve

SPICY CHICKEN

Steps:

• Heat large saucepan or Dutch oven over medium heat; add 2 tablespoons butter. Cook and stir onion and garlic until tender, 2-3 minutes. Stir in the broth, tomato sauce, green onions, Worcestershire sauce, thyme, cayenne and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Meanwhile, in a large shallow bowl, combine the salt, garlic powder, pepper, basil and cumin; mix well. Add chicken and toss to coat. Heat a large skillet over medium-high heat. Add remaining butter; cook chicken, in batches, until no longer pink. Add chicken to tomato sauce; simmer for 10 minutes., Cook pasta according to package directions; drain. Top with chicken mixture. Garnish with sour cream.

T.G.I. FRIDAY'S SPICY CAJUN CHICKEN PASTA

Steps:

• Prepare sauce: Heat oil in saute pan; add garlic; saute for 30 seconds; add onions and saute for 1 minute; add peppers and continue to saute for another minute. Deglaze with chicken stock and reduce to half. Add V-8 juice and cayenne pepper; bring to boil; simmer 10 minutes.
• Thicken to consistency with cornstarch; season to taste with salt and pepper.
• Add cooked pasta to sauce and heat through until hot.
• Arrange on serving dish and top with chicken breast. Sprinkle with Parmesan and parsley.

SPICY SHRIMP MASALA

Steps:

• Pat shrimp dry, sprinkle with 1 teaspoon pepper and set aside.
• Heat ghee over medium heat in a wok or large (12-inch) frying pan until it has melted, about 30 seconds. Add ginger, garlic and onion and cook, stirring occasionally, until onion has softened, 5 to 7 minutes.
• Add chile powder, cumin, turmeric and Thai green chiles. Stir until fragrant, about 30 seconds. Add tomatoes and salt and cook, stirring occasionally, until the tomatoes have broken down and start to stick to the wok, about 15 minutes. Add coconut milk if you like it saucy.
• Add shrimp. Stir so that shrimp are evenly coated, and continue cooking, stirring occasionally so the shrimp cook evenly, until the shrimp turn pink and appear firm, 4 to 5 minutes.
• Turn off the heat, sprinkle with lemon juice, garam masala, cilantro and remaining ½ teaspoon black pepper. Serve with roti, store-bought pita or by itself.