Garlic, Chilli and Prawn Tagliatelle

This is one of those recipes which I’m sure everyone has their own version of – and this is mine.

Garlic, chilli and prawn is a classic combination which works so well with pasta. It’s 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 treat for surviving hump day!

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.

This will serve 4 and be ready in 10 minutes at most.

Garlic Prawn Tagliatelle

400g tagliatelle

2tbsps olive oil

4 large cloves of garlic

1 large red chilli

1 large bunch parsley

300g king prawns

1 glass white wine

A few drops lemon juice

1. Put the tagliatelle on to cook according to packet instructions in a large pan of boiling water.

2. 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.

3. 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, pepper and lemon juice.

4. Drain the tagliatelle and toss with the sauce and chopped parsley leaves. Done!

2 responses to “Garlic, Chilli and Prawn Tagliatelle”

  1. I love prawns! I must try this because it sounds so very tasty!

  2. […] have to forgive me in advance – this recipe is extremely similar to my Garlic, Chilli and Prawn Tagliatelle. However, I’ve upped the garlic and ommitted the chilli – so these are some small […]

Leave a Reply

Your email address will not be published. Required fields are marked *

Hi there!

I’m Harriet, writer and cook, and I’m so pleased to have you here! I love nothing more than cooking delicious food and sharing it with the world. You can find out more about me here.

Discover more from What To Have For Dinner Tonight

Subscribe now to keep reading and get access to the full archive.

Continue reading