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Chilli and garlic prawn spaghetti
heartfoundation.org.au|Helpline 13 11 12

Chilli and garlic prawn spaghetti

15 minutes (10 minutes)
Serves 4

Serves 4

See recipe for Serves 2 here  

  • 250g wholemeal spaghetti 
  • 2 tablespoons olive oil 
  • 450g raw peeled prawns, butterflied 
  • 2 cloves garlic, crushed 
  • 1 teaspoon dried chilli flakes 
  • 1 large red onion, halved, thinly sliced 
  • 1 large red capsicum, cut into thin strips 
  • 1 tablespoon sundried tomato pesto 
  • 400g can diced tomatoes  
  • 1 tablespoon red wine vinegar 
  • 100g sugar snap peas, halved diagonally  
  • 1 cup coarsely chopped fresh parsley 
  1. Cook spaghetti in a large saucepan of boiling water following packet directions. Reserve 1 cup cooking water, then drain. Return spaghetti to saucepan, cover and set aside to keep warm. 
  2. Meanwhile, heat half the oil in a large non-stick frying pan over a medium-high heat. Add prawns. Cook for 2-3 minutes, turning occasionally, until changed in colour. Add garlic and chilli. Cook, stirring, for a further 1 minute or until light golden. Remove prawns and set aside. 
  3. Heat remaining oil in same pan. Add onion and capsicum. Cook, stirring for 2-3 minutes, until light golden.  
  4. Stir in pesto, tomatoes, vinegar and reserved pasta cooking water. Gently boil for 2 minutes. Return prawns to pan with snap peas, parsley and spaghetti. Toss over heat for 1-2 minutes, until combined and heated through.  

Tips

  • To butterfly prawns, cut along the back of prawns with a small knife, without cutting right through. Press gently to flatten slightly. 
  • Replace sugar snap peas with snow peas or asparagus, if preferred. 

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