Creamy Chilli Garlic Prawn Pasta

Ingredients

• 800 graw peeled prawns
• 2 tspchilli flakes
• 5 large clovesgarlic, minced
• 1lemon, zest and juice
• ½ tspsalt
• 3bird’s eye chillies, finely chopped
• 1green chilli, finely chopped
• 3 tbspcake flour
• 4 tbspbutter
• 1 tspvegetable oil
• 360 ml (1½ cups)fresh cream or milk
• 120 ml (½ cup)pasta water
• 200 gtagliatelle or pasta of your choice
• 1 tbspparsley, chopped
• To tastesalt
• To tastepepper

Instructions

1. 1

   Marinate the prawns

   Remove any shells, rub the prawns with coarse salt and rinse them a few times. Once cleaned, they should weigh about 700 g. Squeeze out excess water, then mix with the chilli flakes, bird’s eye chillies, garlic, lemon zest and juice, and ½ teaspoon salt. Refrigerate for 30 minutes.

2. 2

   Cook the pasta

   Boil the pasta in salted water according to the packet instructions, cooking until al dente. Drain, reserving some pasta water for the sauce, and return the pasta to the pot to keep warm.

3. 3

   Fry the prawns

   Heat 1 tablespoon of butter with the teaspoon of oil in a pan. Flash-fry half the prawns in two batches for 30 seconds on each side. Add another tablespoon of butter and fry the remaining prawns. Transfer them to a bowl and set aside.

4. 4

   Cook the flour

   Melt 2 tablespoons of butter in the same pan. Stir in the flour and cook for 1 minute.

5. 5

   Finish the sauce

   Add the cream and simmer until the sauce thickens, about 1 minute. Stir in the pasta water, then add more salt and some pepper. Return the prawns to the sauce and heat them through. Drizzle more lemon juice into the pasta.

6. 6

   Serve the pasta

   Divide the pasta between bowls and spoon the prawn sauce over the top. Garnish with parsley; add Parmesan if you prefer. You can also mix the sauce through the pasta, which helps coat it evenly.

What is creamy chilli garlic prawn pasta?

This is a quick pasta supper built around prawns, garlic, chilli and a creamy sauce. Prawn pasta is found in many modern home-cooking traditions rather than belonging to one specific regional recipe.

Here, lemon brightens the richness, while a little flour thickens the sauce. Briefly frying the prawns separately helps keep them tender as the sauce comes together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 775 calories, 45g protein, 43g carbs, 46g fat.

The pasta supplies most of the carbohydrates, while the prawns provide most of the protein. Cream and butter contribute much of the fat; serve with a generous portion of green vegetables or salad to balance the rich sauce.

Choosing the prawns and chillies

Prawns: The recipe starts with 800 g raw peeled prawns and notes that cleaning them leaves about 700 g. Pat them dry after rinsing so they can fry rather than steam.

Chillies: Bird’s eye chillies and a green chilli give the dish its heat, with chilli flakes adding another layer. For a milder result, remove the seeds or use fewer fresh chillies.

Marinating for flavour

The 30-minute marinade combines garlic, chilli, lemon zest and juice, and salt. It gives the prawns time to pick up the flavours before they meet the buttery sauce.

Keep the marinating prawns refrigerated, and avoid extending the time unnecessarily: the lemon juice can start to change their texture.

Getting the sauce smooth

Flour base: Cooking the flour in melted butter for 1 minute helps it blend into the sauce. Stir as it cooks so it does not catch on the bottom of the pan.

Cream and pasta water: Add the cream and simmer until thickened, about 1 minute, then loosen it with the reserved pasta water. Add the water gradually if you want more control over the consistency.

Keeping prawns tender

Fast frying: Cook the prawns in batches for 30 seconds on each side, as directed. Crowding the pan can lower its heat and make the prawns release liquid instead of searing.

Final heating: Once the prawns are back in the sauce, warm them through rather than simmering them for a long time. They are ready when opaque and hot.

Cooking the pasta to suit

Follow the packet timing and stop when the tagliatelle is al dente, with a little bite in the centre. The pasta will be served with hot sauce, so avoid cooking it until soft.

Reserve pasta water before draining. Its starch helps the sauce coat the pasta, whether you serve the sauce on top or mix everything together.

Serving suggestions

Mixing the pasta through the sauce gives a more even coating; serving the sauce on top keeps the prawns and sauce visible in each bowl. Finish with chopped parsley and, if desired, Parmesan.

For a balanced plate, serve with a crisp green salad or steamed vegetables. Their fresh, light texture works well alongside the rich sauce.

Recipe notes & tips

• Reserve the pasta water before draining, as it is difficult to replace once discarded.
• Dry the prawns well after rinsing for better frying.
• Fry the prawns in batches so the pan stays hot.
• Stir the flour into the butter thoroughly before adding the cream.
• Add the pasta water a little at a time to reach your preferred sauce consistency.
• Taste the sauce before serving and adjust the salt, pepper and lemon.

Variations

• Milder heat: Use fewer bird’s eye chillies and remove their seeds.
• More lemon: Add a little extra zest at the end for a brighter finish.
• Different pasta: Swap tagliatelle for another pasta shape you have to hand.
• Milk-based sauce: Choose milk instead of cream for a less rich sauce.
• Extra greens: Serve with spinach or steamed greens alongside the pasta.

Common mistakes to avoid

• Crowding the pan: The prawns may steam instead of fry; cook them in batches.
• Skipping the pasta water: The sauce can be harder to loosen and coat the pasta; reserve some before draining.
• Overcooking the prawns: They can turn tough; fry briefly and only heat through in the sauce.
• Leaving the flour unstirred: It can form lumps or catch; stir it into the butter as it cooks.
• Adding all the pasta water at once: The sauce may become too thin; add it gradually.

How to store

Refrigerate leftovers in a covered container and eat within 1–2 days. Reheat gently in a pan with a splash of water or milk, just until hot; avoid prolonged heating, which can toughen the prawns.

Frequently asked questions