• Quick
  • Serves 4
  • 20 mins prep
  • 10 mins cook

Spaghettini with garlic and chilli prawns

prawn pasta

Spice up your summer lunches with this light prawn pasta. Ready in just half an hour, it's the perfect choice for a quick and easy meal, any day of the week!


Spaghettini with garlic and chilli prawns

  • 500 g spaghettini
  • 2 tbsp extra-virgin olive oil
  • 2 long red chillies, seeded, diced
  • 4 cloves garlic, crushed
  • 1 kg large green prawns, peeled, deveined
  • 1/2 cup vegetable stock
  • 1/2 cup dry white wine
  • 250 g cherry tomatoes
  • 200 g baby spinach leaves
  • lemon wedges, to serve


Spaghettini with garlic and chilli prawns

  1. In a large saucepan of boiling, salted water, cook pasta following packet instructions. Drain. Return to pan. Set aside.
  2. Meanwhile, in a large frying pan, heat oil on medium. Saute chilli and garlic for 2-3 minutes until tender. Increase heat to high. Cook prawns for 3-4 minutes until browned.
  3. Add wine to pan and cook for 2-3 minutes, stirring, until almost evaporated. Stir in stock and cook, stirring for 2-3 minutes until reduced by half.
  4. Mix in tomatoes and spinach and cook for 4-5 minutes until tomatoes are starting to collapse and spinach has wilted.
  5. Toss sauce through spaghetti on low for 1 minute. Season to taste and serve with lemon wedges.
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