Creamy Chilli Garlic Prawn Pasta Recipe kicks off with a bang of flavors that seriously wake up your taste buds. If you’re into quick meals that feel fancy but don’t require a culinary degree, this one’s got you covered. I’ve whipped this up more times than I can count, and every time it’s a hit at the dinner table.
Why You Should Try Creamy Chilli Garlic Prawn Pasta
Ever had a craving for something creamy yet spicy, with just the right amount of garlicky goodness? This pasta hits all those notes. The prawns add a juicy bite, and the chilli brings a subtle heat without setting your mouth on fire. Plus, it’s quick to make, which means you get to eat faster always a win in my book.
Variations I’ve Tried And Loved
I’ve played around with this recipe quite a bit. Sometimes I toss in a handful of spinach for some greens, or swap the prawns for chicken if I’m out of seafood. Adding a splash of white wine to the sauce gives it a nice tangy twist, and a sprinkle of parmesan on top? Game changer. Ever tried it with a dash of smoked paprika? That adds a smoky depth that’s surprisingly good.
Ingredients You’ll Need
- 250g pasta (penne or linguine work great)
- 300g raw prawns, peeled and deveined
- 4 cloves garlic, minced
- 1-2 red chillies, finely chopped (adjust to your heat preference)
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (optional for garnish)
- Juice of half a lemon
How I Make Creamy Chilli Garlic Prawn Pasta
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Toss in the garlic and chillies, sautéing until fragrant but not burnt about 1 minute. This step smells amazing, doesn’t it?
- Add the prawns and cook until they turn pink and opaque, roughly 3-4 minutes.
- Pour in the heavy cream and stir well, letting it simmer gently for 2-3 minutes.
- Mix in the parmesan cheese and lemon juice, stirring until the sauce thickens slightly.
- Toss the cooked pasta into the skillet, coating it evenly with the creamy sauce.
- Season with salt and pepper to taste, then sprinkle chopped parsley on top if you’re feeling fancy.
Serving The Creamy Chilli Garlic Prawn Pasta
This pasta shines on its own, but I love pairing it with a crisp green salad or some garlic bread to soak up the extra sauce. A glass of chilled white wine complements the flavors perfectly, especially if you went the white wine twist route. Fancy a bit more crunch? Toasted pine nuts sprinkled on top add a nice texture contrast.
Helpful Tips
- Don’t overcook the prawns they get rubbery fast and nobody wants that.
- Use fresh garlic and chillies for the best flavor punch.
- If the sauce gets too thick, add a splash of pasta water to loosen it up.
- Parmesan cheese melts better if you add it off the heat, so keep an eye on that.
Leftovers and Storage
Got leftovers? No problem. Store the pasta in an airtight container in the fridge for up to 2 days. When reheating, add a splash of cream or milk to keep it from drying out. Prawns can get a bit tough after reheating, so try to eat it fresh if you can. But hey, sometimes leftovers taste even better the next day, right?
Common Mistakes to Avoid
- Don’t skip the garlic or chillies they’re the heart of this dish.
- Avoid boiling the pasta too long; mushy noodles kill the vibe.
- Be gentle with the heat when cooking garlic to prevent bitterness.
- Don’t rush the sauce; letting it simmer helps it thicken and develop flavor.
Nutrition Facts (per serving)
- Calories: 480 kcal
- Carbohydrates: 42 g
- Protein: 35 g
- Fat: 22 g
- Fiber: 3 g
- Sugar: 5 g