This is one of those recipes which everyone should have in their repertoire – a quick and simple pasta dish that tastes absolutely delicious and like a real treat.
Garlic, chilli and prawn is a classic combination which works so well with tagliatelle. This dish is perfect for week nights because the sauce is ready in less time than it takes the pasta water to boil, and it’s really tasty so feels like a wonderful treat!
I like mine packed with garlic and with a nice slice of warm foccacia on the side…mmmhmm!
Adjust the amount of garlic and chilli according to your liking. And serve with a crisp glass of white.
Ingredients, Substitutions and Variations
- Tagliatelle – works beautifully with this sauce. You could also use linguine or spaghetti.
- Olive oil – use a good one. There are so few ingredients in this dish that the ones there are really shine through!
- Garlic – feel free to increase the amount of garlic.
- Chilli – likewise, add more chilli if you like it really spicy. This amount will give it a nice hum. If you don’t like spice, why not try my garlic prawn linguine instead.
- Parsley – use fresh flat leaf for best results.
- Prawns – use shelled prawns. You can use frozen, if you like – simply simmer for 2 minutes longer to make sure they’re cooked through.
- White wine – optional. If you don’t use it, replace with water or vegetable stock.
Garlic Chilli Prawn Tagliatelle Top Tips
- Watch the garlic
Don’t cook the garlic and chilli on too high a heat – if it burns, it’ll affect the taste of the whole dish. Cook low and gently.
- Try fresh pasta
You could use fresh tagliatelle instead of dried. It will take even less time to cook.
- Rest
If you have time, let the dish rest for five minutes after you have combined pasta and sauce. The pasta will drink up all of that incredible flavour.
Garlic Chilli Prawn Tagliatelle
Save This RecipeIngredients
- 400 g tagliatelle
- 2 tbsps olive oil
- 4 large cloves of garlic
- 1 large red chilli
- 1 large bunch parsley
- 300 g 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!
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