Spicy Chilli Prawn Pasta (Shrimp)
Prep
5m
Cook
10m
Total
15m
This Spicy Chilli Prawn Pasta (Shrimp) recipe features fettuccine in a rich, spicy tomato sauce with juicy prawns, anchovies, and a touch of white wine. Topped with parmesan, parsley, and a squeeze of lemon, it's a quick, flavorful dish perfect for weeknight dinners.
Ingredients
2 servingsSteps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 624kcal 31%
-
Fat 15g 23%
-
Saturated Fat 3g 15%
-
Carbohydrates 85g 28%
-
Fiber 5g 20%
-
Sugar 5g 10%
-
Protein 27g 54%
-
Cholesterol 125mg 41%
-
Sodium 400mg 16%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Truly great prawn / shrimp pastas are made with sauces that are simmered for hours using the prawn heads and shells. In this quick midweek version, I compensate for the lack of hours of simmering with anchovies and parmesan, both of which are used to add "umami" (being a savoury taste, one of the 5 taste sensations) to the sauce. It does not taste fishy at all, no one will guess there are anchovies in this! It just adds that extra special something to the sauce. 🙂 If you REALLY can't stand it, yes you can leave it out, still super tasty!!!
Traditionally, seafood pastas are not served with parmesan (it is "illegal" in Italy!) but in this case, the parmesan is not about adding a cheesy finish to the pasta, it's about adding savouriness into the sauce.
2. If you really can't find tomato passata, 400g/14oz of crushed canned tomato can be substituted. But I urge you to find it - once you try it once, you'll understand why I'm such a huge fan of it! It costs around the same as canned tomato.
3. The order in which I add things in this recipe is a bit different to the norm but there's a reason for it! I find because the skillet is so hot and there's lots of space around the prawns, the garlic burns too quickly so I add it later after the wine to get good garlic flavour in the sauce.
4. Nutrition per serving.
Traditionally, seafood pastas are not served with parmesan (it is "illegal" in Italy!) but in this case, the parmesan is not about adding a cheesy finish to the pasta, it's about adding savouriness into the sauce.
2. If you really can't find tomato passata, 400g/14oz of crushed canned tomato can be substituted. But I urge you to find it - once you try it once, you'll understand why I'm such a huge fan of it! It costs around the same as canned tomato.
3. The order in which I add things in this recipe is a bit different to the norm but there's a reason for it! I find because the skillet is so hot and there's lots of space around the prawns, the garlic burns too quickly so I add it later after the wine to get good garlic flavour in the sauce.
4. Nutrition per serving.
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