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chilli garlic prawn pasta

GARLIC CHILLI AND PRAWNS LINGUINE PASTA

Catalina T
This fancy Garlic chilli prawn pasta will have you dressed up for dining at home, and you may even break open that expensive bottle of wine!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine Italian
Servings 4 Servings
Calories 658 kcal

Ingredients
 
 

  • 350 gm dried linguine pasta (cooked and drained) (NOTE 1)
  • ⅓ cup light olive oil
  • 5 clove garlic (minced)
  • 500 gm large frozen peeled prawns (thawed) (NOTE 2)
  • 4 small red chilli (eg bird's eye)
  • ½ tsp salt
  • freshly cracked pepper (optional)
  • ½ cup parmesan cheese (shaved) (NOTE 3)
  • 60 gm baby rocket leaves (or 1 cup) (NOTE 4)

Instructions
 

  • Cook pasta as per instructions on the packet but make sure pasta is not overcooked (NOTE 1) Drain pasta and leave to the side.
    cooking dried pasta
  • Heat up the olive oil in a large pan on medium to high heat for 3O seconds. Add in the garlic and stir for 20 seconds or until fragrant then add in the prawns and stir until half cooked.
    cooking the garlic and the shrimps
  • Add in the linguine, chilli and salt and continue stirring and cook for 2 to 3 minutes or until the prawns are fully cooked (NOTE 2) and the linguine is well heated through.
    adding chilli into the prawn pasta
  • Let the pasta rest in the pan for a few minutes off the heat before stirring in the rocket and the parmesan cheese. Season with salt and pepper to suit your taste.
    garlic chilli shrimp pasta

Notes

NOTE 1: Pasta - I prefer to use thin long pasta such as linguine or thin spaghetti for this dish as other types of pasta will be too dry as there is no sauce.
The key to making this dish perfect is to not overcook the pasta and the prawns. To avoid this, keep checking on the pasta when it's boiling and when it's chewy with a bit of a bite (al dente) stop cooking immediately and drain the water. The pasta will be cooked a second time in the pan with the rest of the ingredients so it will soften more.
NOTE 2: Prawns - (Shrimps) I used frozen prawns for convenience and when I want to cut prep time down but fresh large prawns can be substituted. The prawns are cooked as soon as its colour has changed and it's no longer opaque.
NOTE 3: Parmesan cheese - If possible try to use a good quality parmesan cheese that you'll need to shave off as the flavour is much better.
NOTE 4: Rocket - (also known as Arugula) Tomasi and Nara hate rocket due to its bitterness so I use baby rocket as it has a more subtle taste.
There is quite a generous amount of garlic and chilli in this pasta as it's the main flavours that carry out the dish as there is no sauce. Feel free to adjust these amounts to suit your taste.
Leftovers can be kept in a sealed container in the fridge but only for a day or two.

Nutrition

Serving: 1servingCalories: 658kcalCarbohydrates: 75gProtein: 35gFat: 24gSaturated Fat: 5gCholesterol: 166mgSodium: 1215mgPotassium: 636mgFiber: 4gSugar: 6gVitamin A: 1321IUVitamin C: 100mgCalcium: 274mgIron: 3mg