Garlic, Chilli and Prawn Tagliatelle

This garlic, chilli and prawn tagliatelle is one of those pasta recipes everyone should have in their back pocket – quick, simple and absolutely delicious.

If you’re looking for an easy prawn pasta recipe for a weeknight dinner, this one is hard to beat. The sauce comes together in the time it takes the pasta to cook, using just a handful of ingredients: garlic, chilli, olive oil, prawns and a splash of white wine. Tossed through silky tagliatelle and finished with fresh parsley, it’s a simple dish that tastes far more luxurious than the effort involved.

Garlic, chilli and prawns are a classic combination for a reason. The sweetness of the prawns balances beautifully with the warmth of chilli and the richness of olive oil, creating a light but deeply flavourful pasta sauce.

It’s the sort of dinner I make when time is short but I still want something that feels a little bit special. Serve it with a slice of warm focaccia and a crisp glass of white wine and it suddenly feels like a restaurant meal rather than a rushed weeknight dinner.

If you enjoy quick pasta dishes like this one, you might also like my garlic prawn linguine, creamy chorizo and leek pasta, or 15 minute mushroom pasta.

Ingredients, Substitutions and Variations

• Tagliatelle Tagliatelle works beautifully with this sauce because its wide ribbons catch the garlicky oil and prawns. If you don’t have tagliatelle, linguine or spaghetti work just as well.
• Olive oil Use a good olive oil if you can. With such a simple pasta dish, the flavour of the oil really comes through.
• Garlic Garlic is the backbone of this recipe. Four cloves give plenty of flavour, but if you love garlic you can absolutely add another.
• Chilli A fresh red chilli adds gentle warmth rather than intense heat. If you like things spicier, add a pinch of chilli flakes as well.
• Parsley Fresh flat-leaf parsley adds brightness and freshness at the end of cooking.
• Prawns King prawns work best for this dish. Fresh or frozen are both fine – if using frozen prawns, thaw them fully before cooking.
• White wine A splash of white wine adds depth to the sauce. If you prefer not to use alcohol, simply replace it with vegetable stock or a little pasta cooking water.

Garlic Chilli Prawn Tagliatelle Top Tips

1. Cook the garlic gently – Don’t cook the garlic and chilli on too high a heat. If the garlic burns it can make the whole dish bitter, so keep the heat low and cook slowly.
2. Use fresh pasta if you like – Fresh tagliatelle works beautifully here and cooks in just a couple of minutes.
3. Don’t overcook the prawns – Prawns cook very quickly. As soon as they turn pink they are ready.
4. Let the pasta rest briefly – If you have time, leave the pasta for a couple of minutes after mixing it with the sauce. It helps the pasta absorb all of the flavours.

Garlic Chilli Prawn Tagliatelle

Print

Pin

Rate

An incredible garlic, chilli and prawn tagliatelle, ready in less than 15 minutes!

Harriet Young Start Cooking in Cook Mode

Total Time 15 minutes minutes

Serving Size 4 People

Ingredients

• 400 grams tagliatelle
• 2 tablespoons olive oil
• 4 cloves garlic large
• 1 large red chilli
• 1 large bunch parsley
• 300 grams king prawns
• 1 glass white wine

Instructions

• Put the tagliatelle on to cook according to packet instructions in a large pan of boiling water.
• Finely chop the garlic, chilli and parsley stalks and add to a saute pan with the olive oil. Cook on a low heat for 2-3 minutes until fragrant – you don’t want the garlic to colour.
• Add the prawns, cook for a further 2 minutes then tip in the white wine. Boil down for another minute or so, then season with salt and pepper.
• Drain the tagliatelle and toss with the sauce and chopped parsley leaves. Done!

Did You Make This Recipe?

Be sure to share with me on Instagram, Pinterest, or Youtube!

Rate this Recipe Pin Recipe Share Recipe