Chili Prawn and Tomato Spaghetti
Spice up your weeknight dinner routine with this vibrant and flavorful Chili Prawn and Tomato Spaghetti! This quick and easy recipe combines tender spaghetti with succulent prawns, juicy cherry tomatoes, and a bold kick of red chili for a dish that's as delicious as it is satisfying. The rich tomato puree, a splash of white wine (optional for extra depth), and fragrant garlic create a luscious sauce that clings perfectly to the pasta. Finished with fresh parsley and, if you like, a sprinkle of Parmesan cheese, this pasta dish is a perfect blend of heat, freshness, and umami. Ready in just 30 minutes, this irresistible seafood pasta is ideal for everything from casual family dinners to impressive date nights. Perfectly satisfying, effortlessly elegant, and loaded with flavor, this prawn spaghetti recipe is a must-try for any pasta lover!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 300 grams raw prawns (peeled and deveined)
- 2 tablespoons olive oil
- 4 pieces garlic cloves
- 1 piece red chili
- 250 grams cherry tomatoes
- 3 tablespoons tomato puree
- 50 milliliters white wine (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
- 50 grams grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the spaghetti.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Mince the garlic and finely slice the red chili. Add them to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the prawns to the skillet. Cook for about 2-3 minutes on each side until they turn pink and are fully cooked. Remove the prawns from the skillet and set aside.
Halve the cherry tomatoes and add them to the skillet. Cook for 3-4 minutes until they soften and release their juices.
Stir in the tomato puree and white wine, if using. Let the mixture simmer for 2-3 minutes until slightly reduced.
Season with salt and black pepper. Taste and adjust seasonings as needed.
Add the cooked spaghetti to the skillet along with the reserved pasta water (start with 1/4 cup) to loosen the sauce. Toss everything to combine.
Return the prawns to the skillet and gently fold them into the pasta and sauce.
Remove from heat and sprinkle the chopped parsley over the dish. Toss gently to distribute.
Serve the chili prawn and tomato spaghetti immediately. Top with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 795 mg | 35% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 2.9 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 211 mg | 16% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 499 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
