Pasta with Prawns
Pasta with prawns is a midweek dinner that tastes like a holiday: spaghetti, king prawns, garlic, a little red chilli and plenty of lemon. The prawns need only 3 minutes in the pan, and a few spoonfuls of starchy pasta water turn the oil and lemon juice into a light sauce that coats every strand. Start to finish it takes about 25 minutes.
- Total
- 25 min
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 2
- Per serving
- 600kcal
Common mistakes with pasta with prawns
The two things that go wrong most often are overcooked prawns and a dry sauce. Prawns turn rubbery within a minute or two of being cooked through, so they go in last and come off the heat as soon as they curl. And because the sauce is only oil and lemon, it needs the starchy pasta water to bind it, so keep a mugful back before you drain.
Use fresh lemon, as bottled juice tastes flat here. If you don't like heat, leave out the chilli seeds, or the chilli altogether. A handful of halved cherry tomatoes added with the prawns gives a juicier sauce.
How to cook pasta with prawns
Tap a time to start a timer.
- Boil the pasta Bring a large pan of water to the boil, about 2 litres, and salt it generously. Cook the spaghetti for less than the packet says, usually . Scoop out a mugful of the cooking water, then drain.
- Prepare the flavourings While the pasta cooks, slice the garlic, chop the chilli and parsley, and zest and juice the lemon. Pat the prawns dry with kitchen paper.
- Cook the garlic and chilli Heat the oil in a large frying pan over a medium heat. Add the garlic and chilli and cook for , stirring, until fragrant but not browned.
- Cook the prawns Add the prawns and cook for , turning once, until they are pink all over and curled. Squeeze in the lemon juice and season with pepper.
- Toss together Add the drained spaghetti and 4 tablespoons of the pasta water to the pan. Toss over the heat for until the sauce turns glossy and coats the pasta. Taste, add more water or lemon if you like, then scatter over the parsley and lemon zest.
What to serve with prawn pasta
It needs little more than a green salad dressed with lemon and olive oil, and some crusty bread for the juices. For a saucier version with tomatoes, try pasta with prawns and tomato.
Common problems and fixes for pasta with Prawns
- The prawns are tough and rubbery.
- They have cooked too long. Raw king prawns need only 2–3 minutes and are ready as soon as they are pink and curled, so add them last and take the pan off the heat early.
- The pasta is dry or the sauce is oily.
- The starchy cooking water is what makes it glossy. Add it a spoonful at a time, toss over the heat, and the oil and lemon will come together as a light sauce.
- The garlic tastes bitter.
- It burned. Cook it over a medium heat for no more than a minute, and add the prawns straight away if it starts to colour.
Frequently asked questions about pasta with Prawns
Can I use frozen prawns?
Yes. Defrost them fully in the fridge overnight, drain them and pat them very dry with kitchen paper, otherwise they release water and boil in the pan.
Can I use cooked prawns?
Yes. Add them for the last minute only, just long enough to heat them through until steaming hot, as longer will make them rubbery.
What other pasta can I use?
Linguine or tagliatelle suit the light sauce best, but penne or fusilli also work. Cook whichever you use for 1 minute less than the packet says.
How long do leftovers keep?
Cool them quickly and eat them within 1 day, kept covered in the fridge. Reheat gently until steaming hot all the way through, and only once.
How did you like the recipe?
4.9 / 5 · 8 ratings
