This recipe is beautiful and simple. Freshly sauteed King Prawns dashed with a healthy spoonful of garlic and a pinch of red chilli. What could be easier!? Really fresh, really quick, perfect for a midweek meal – try this King Prawn Pasta with Chilli and Garlic.
Sometimes when I’ve had a long day, or I just really don’t have the energy to cook, I want a great pasta dish that takes no time at all to whip up. I do ALWAYS have frozen bolognese sauce in my freezer, but it’s good to have variety. Prawns are so easy and quick to cook, they are a winner. They are also extremely versatile and go with so many things.
You could make this with ready cooked prawns, I used raw in this recipe. If they are frozen follow the directions as below and check they are fully heated through before you continue to step 4. Alternatively add straight to the pan with the shallots if they are chilled.
If you want to prep this ahead, I would just prep the shallots, chilli, garlic and veg and store in the fridge. The prawns take no time to cook so it really makes no sense to do them in advance. If you overcook them they will also become tough. It is nice though to have the other ingredients ready to chuck in. I guess you could cook the entire dish and put in the fridge but then you lose the whole freshly cooked pasta beauty, and the texture won’t be as great so I wouldn’t recommend it. Same goes for freezing, I would freeze the uncooked prawns rather than the whole dish.
Products that work well for this recipe
Joseph Joseph Tri-Peeler
Veggi storage containers
Microwave Pasta Pot
King Prawn Pasta with Chilli and Garlic
A beautifully fresh and simple King Prawn Pasta with Chilli and Garlic. With sauteed vegetables and a squeeze of lemon, this is a radiant dish with a slight kick.
200g king prawns, shelled, raw
85g dry linguine pasta
50g broccoli – cut into very small florets
1 tbsp olive oil
40g shallots, thinly diced
around 1/4 fresh chilli pepper (or half a small one), depending on your preference for heat, thinly chopped
1 clove garlic, crushed
20g spring onion, sliced julienne
50g courgette, sliced thinly using a speed peeler
small handful coriander, chopped
- Bring a medium pan of salted water to the boil. When boiling rapidly add the linguine and a dash of olive oil to prevent from sticking. Use a wooden spoon to push it into the pan. Cook for around 10 minutes – follow the packet instructions.
- 3 minutes before the pasta has finished cooking, add the broccoli to the water. When finished drain in a colander.
- While the pasta is cooking, add the olive oil to a wok over a medium high heat. Once steaming hot add the prawns. Cook for around 3-4 minutes, until they have turned pink.
- Once the prawns are ‘pinked’ add the shallots to the wok and and stir fry for a couple of minutes.
- Add the garlic and chilli to the wok. If things are tuning a bit dry add another splash of olive oil. Cook for another 2 minutes then add the courgette and cook for another 2 minutes.
- Add the drained courgette and broccoli to the wok and toss everything together. Stir around the pan for a minute or so to make sure everything is fully combined and heated through.
- Finally add the coriander and a squeeze of the lemon and give it a final stir before pouring onto a plate to serve.