Spicy Shrimp pasta

Ingredients

• 340 g (12 oz)rotini pasta (most pasta shapes will work)
• 1red pepper, halved and deseeded
• 4 largeRoma tomatoes, halved
• 1 largered onion, cut into thick slices
• 30 ml (2 tablespoons)olive oil
• 4 clovesgarlic, minced
• to tastegrated ginger
• 120 ml (1/2 cup)chicken stock
• 1 teaspoonchicken bouillon
• 2 teaspoonsdried oregano
• 1 teaspoon, or to tastechilli flakes
• 1 handfulparsley
• to tastesalt and freshly ground black pepper
• 450 g (1 lb)prawns, peeled, deveined and cleaned
• 1/4 teaspoonpaprika
• 1/4 teaspoongarlic powder
• to tastesalt and freshly ground black pepper
• 30 ml (2 tablespoons)olive oil

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F).

2. 2

   Roast the vegetables

   Arrange the pepper, tomatoes and onion in a single layer on a prepared baking tray. Drizzle with 30 ml olive oil and season with salt and freshly ground black pepper. Roast for 20–25 minutes, until tender with a little char.

3. 3

   Cook the pasta

   While the vegetables roast, bring a large pan of water to the boil. Salt the water, cook the pasta until al dente according to the packet instructions, then drain, reserving 240 ml (1 cup) of pasta water.

4. 4

   Blend the vegetables

   Transfer the roasted vegetables to a heat-safe, high-speed blender and blend until smooth. Set the sauce aside.

5. 5

   Cook the prawns

   Heat 30 ml olive oil in a large frying pan over medium heat. Season the prawns with the garlic powder, paprika, salt and pepper. Cook for 2–3 minutes on each side, until pink and cooked through, then remove from the pan and set aside.

6. 6

   Deglaze the pan

   Add the minced garlic and grated ginger to the same pan. Pour in the chicken stock to deglaze it.

7. 7

   Simmer the sauce

   Stir in the roasted vegetable sauce, chicken bouillon, oregano, chilli flakes, salt and pepper. Add 60 ml (1/4 cup) pasta water, adding more if needed, and simmer for about 2–3 minutes.

8. 8

   Combine and serve

   Add the cooked pasta and prawns to the sauce and toss until coated. Adjust the seasoning if needed and garnish with chopped parsley. Serve immediately.

What is spicy shrimp pasta?

Pasta with prawns is a flexible combination found in many home-cooking traditions; this version pairs it with a boldly seasoned roasted vegetable sauce. Its tomato, pepper and onion base is blended smooth, then brought together with garlic, ginger and chilli.

Roasting the vegetables before blending gives the sauce a deeper, slightly charred flavour, while rotini’s ridges help it catch the sauce. The result is a hearty pasta dish with prawns added at the end so they stay tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 9g protein, 48g carbs, 11g fat.

The pasta provides most of the carbohydrates, while olive oil contributes much of the fat; the prawns provide protein. Serve with a generous portion of salad or greens to add freshness and round out the plate.

Roasting builds the sauce

Vegetables first: spread the pepper, tomatoes and onion out in one layer so they roast rather than steam. A little charring is welcome, but take them out once tender rather than letting them blacken throughout.

Smooth finish: blend the roasted vegetables until no large pieces remain. Use care when blending hot ingredients and follow your blender’s instructions for hot liquids.

Keep the prawns tender

Seasoning: paprika, garlic powder, salt and pepper give the prawns flavour before they hit the pan. Arrange them in a single layer if possible so they cook evenly.

Doneness: cook for the stated 2–3 minutes per side, looking for prawns that have turned pink and opaque. Remove them from the heat once cooked, then return them only when tossing with the pasta.

Use pasta water for the finish

Starchy water: reserve some before draining the pasta. Add the stated 60 ml to the sauce, then use extra a little at a time if it needs loosening.

Final coating: toss the pasta and prawns through the sauce while everything is warm. The sauce should cling to the rotini rather than pool heavily at the bottom of the pan.

Balance the garlic and chilli

Aromatic base: garlic and ginger go into the pan after the prawns are removed, so they can flavour the oil and stock. Stir them in and deglaze with the chicken stock as directed.

Heat level: the chilli flakes are adjustable, so start with the stated teaspoon for a noticeable kick or use less for a milder sauce. Taste the sauce before adding more salt, since the bouillon and seasoned pasta water may already contribute saltiness.

Serve it straight away

Timing: the sauce simmers for only 2–3 minutes, and the finished pasta is best served as soon as it is tossed together. Chop the parsley while the vegetables roast to make the final step quicker.

On the side: serve with a simple green salad or steamed greens for freshness. Bread can be useful for scooping up any sauce left on the plate.

Recipe notes & tips

• Leave space between the vegetables on the tray to encourage browning.
• Reserve the pasta water before draining, as it helps adjust the sauce texture.
• Season the prawns just before cooking so their surface is ready to brown.
• Taste the sauce before adding extra salt, especially after adding bouillon.
• Chop the parsley shortly before serving for a fresher garnish.

Variations

• Milder sauce: use fewer chilli flakes and taste before adding more.
• Different pasta: use another short shape that holds sauce well.
• Extra vegetables: roast additional pepper or tomatoes with the listed vegetables.
• Fresh herbs: replace some or all of the parsley with chopped basil.
• More ginger: add extra grated ginger to the pan with the garlic for a stronger aromatic note.

Common mistakes to avoid

• Crowded tray: the vegetables can steam instead of roast; spread them out in a single layer.
• Overcooked prawns: they can turn firm; remove them once pink and opaque.
• Forgotten pasta water: the sauce may be hard to loosen; reserve it before draining.
• Too much chilli at once: the heat can dominate; add flakes gradually and taste.
• Sauce too thick: it may not coat the rotini; mix in reserved pasta water a little at a time.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan with a splash of water, stirring until hot; avoid prolonged heating so the prawns do not become tough.

Frequently asked questions