Garlic and Chilli Prawn Pasta

Ingredients

• 1fresh lasagne sheet
• 15 ml (1 tbsp)extra virgin olive oil
• 1/4red onion, finely sliced
• 2 clovesgarlic, finely diced
• 1/2 smallred chilli, sliced
• 150 graw shelled prawns
• 20 g (1 cup)rocket lettuce
• 1/2 bunchfresh basil leaves, chopped
• 1/4lemon, zested and juiced

Instructions

1. 1

   Boil the pasta

   Slice the fresh lasagne sheet into strips. Cook them in a pot of boiling water for 5 minutes.

2. 2

   Heat the oil

   While the pasta cooks, heat the olive oil in a frying pan over a medium-high heat.

3. 3

   Soften the aromatics

   Add the red onion, garlic and chilli. Stir for a few minutes, until the onion starts to soften.

4. 4

   Cook the prawns

   Add the prawns and stir for a couple of minutes, then add the rocket and basil.

5. 5

   Drain the pasta

   Drain the pasta strips and remove the prawn mixture from the heat.

6. 6

   Add the lemon

   Add the cooked pasta to the frying pan, then finish with the lemon zest and juice.

7. 7

   Toss and serve

   Toss everything until well combined and serve warm.

What is garlic and chilli prawn pasta?

This is a quick pasta dish built around prawns, garlic, chilli and fresh herbs. It draws on familiar Italian-style pairings, with lemon adding a lively finish.

Using a fresh lasagne sheet cut into ribbons makes this version especially simple for one serving. Rocket and basil are stirred in at the end so they wilt gently rather than disappearing into the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 37g protein, 36g carbs, 14g fat.

The pasta provides most of the carbohydrates, while the olive oil is the main source of fat. Prawns supply most of the protein; add a side of vegetables or salad to make the plate more substantial.

Choosing the ingredients

Fresh pasta: A single lasagne sheet makes broad, irregular ribbons; cut them evenly so they cook at a similar rate.

Prawns: Use raw, shelled prawns as listed. Pat them dry if they are wet, so they cook in the pan rather than releasing excess water.

Chilli and lemon: The chilli brings heat while lemon zest and juice brighten the oil-based dressing. Adjust the amount of chilli to suit your preference.

Cooking the aromatics

Gentle start: Cook the onion, garlic and chilli over medium-high heat, stirring often. The onion should begin to soften before the prawns go in.

Watch the garlic: Finely diced garlic can brown quickly in hot oil. Keep it moving and add the prawns once the onion starts softening.

Getting the prawns right

Prawn cue: Stir them for a couple of minutes as directed, keeping an eye on their colour and texture. They are ready when opaque throughout; avoid prolonged cooking, which can make them firm.

Greens: Add the rocket and basil after the prawns have had their initial cooking time. The residual heat is enough to wilt the leaves lightly.

Pasta texture and timing

Boil the ribbons for the stated 5 minutes, checking a piece near the end because fresh pasta thickness can vary. They should be tender but still hold their shape.

Drain the pasta when the prawn mixture is ready, then toss it through promptly. This helps the ribbons pick up the flavoured oil and lemon.

Serving the dish

Serve it warm straight after tossing, while the pasta is supple and the herbs are fresh. A little extra lemon can be squeezed over the top at the table.

For a fuller meal, pair it with a simple green salad or steamed vegetables. Crusty bread can also help catch any lemony oil left on the plate.

Recipe notes & tips

• Slice the lasagne sheet into ribbons of roughly even width so they cook consistently.
• Have the onion, garlic, chilli and herbs ready before heating the oil.
• Stir the aromatics frequently to keep the finely diced garlic from catching.
• Check the pasta before draining, as fresh sheet thickness can affect how quickly it cooks.
• Add the lemon zest and juice off the heat to keep their fresh flavour prominent.

Variations

• More greens: Add extra rocket for a softer, leafier finish.
• Milder chilli: Use less chilli or remove its seeds before slicing.
• Extra lemon: Add more zest for a sharper citrus aroma.
• Different herbs: Replace some of the basil with chopped flat-leaf parsley.
• Wholemeal ribbons: Use a fresh wholemeal pasta sheet if available and cook it according to its packet directions.

Common mistakes to avoid

• Burning the garlic: Stir it often and add the prawns as soon as the onion begins to soften.
• Overcooking the prawns: Cook just until opaque throughout, then take the pan off the heat.
• Mushy pasta: Check the ribbons at 5 minutes and drain as soon as they are tender.
• Adding greens too early: Stir in the rocket and basil after the prawns have started cooking so the leaves only wilt lightly.
• Leaving the pasta undressed: Toss it with the prawn mixture and lemon as soon as it is drained.

How to store

For the best texture, eat this straight after cooking. Refrigerate leftovers in an airtight container for up to 1 day, then reheat gently in a pan until hot throughout; the prawns and pasta may become firmer.

Frequently asked questions