15 May 2019 Lorraine 2Comment
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I know I’ve been off the radar for far too long now, well that’s how long it takes incompetent people to fix up cupboards. What a trying couple of months it’s been, I think people have abused my kindness and it’s why what’s supposed to be a smooth transition into our new home has become a total disaster. No more “nice guy”, I think I’m going to have to practice how to be nasty from now on… I know a few of those so I think I will have to take some tips from them ….hahaha! One thing’s for sure if I’m having a bad day or bad months this Creamy Chilli and Garlic Prawn Pasta is sure to lift my spirits. It’s delicious and comforting, exactly what I needed.

My hubby being pescatarian doesn’t always make life easy in terms of cooking. Usually I have to cook a few different dishes but this is one dish that is loved by all in my family so it’s a definite winner. This is one time where I can stick to cooking one dish and everybody eats it without a moan. That’s rare in this house, a bunch of picky eaters I have.

If you have tried any of my other prawn recipes you would know that I always add course salt to my prawns and rub it in, it helps take away all the yucky stuff. I then rinse it a few times, I hate chewing on a prawn and it tastes like sand…yuck!  You will then need to squeeze all the excess water out, I have mentioned this before. Trust me this is what makes the difference between well cooked and rubbery prawns. The more liquid in the prawns the longer you tend to cook it, resulting in prawns that are chewy and not so nice to eat.

Please omit the birds eye chilli if you can’t take the heat, we love the kick the chilli adds to this Creamy Chilli and Garlic Prawn Pasta. I hope you enjoy making it, the bonus is that it’s so quick and easy too.



Chilli and Garlic Prawns smothered in a rich and creamy sauce

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5 from 1 vote

Creamy Chilli and Garlic Prawn Pasta

A rich and creamy prawn pasta dish made with chilli and garlic in just a few minutes
Course Main Course
Prep Time 20 minutes
Cook Time 20 minutes


  • 700 gram prawns raw peeled
  • 2 tspn chilli flakes
  • 4 large cloves garlic minced
  • 1 lemon zest and juice
  • salt
  • 1-2 birds eye chilli you can omit or add more
  • 1 tbsp cake wheat flour
  • 3 tbsp butter
  • 1&1/2 - 2 cups fresh cream or milk
  • 150 gram dried pasta ribbons
  • 1/2 tbsp flat parsley chopped


  • Remove shell of the prawns, rub in coarse salt and rinse a few times. Squeeze excess water and marinate the prawns with chilli flakes, birds eye chilli, garlic, zest and juice of 1 lemon and salt. Refrigerate for 30 minutes
  • Boil pasta in salted water as per instructions on the packet. Cook until al la dente, drain the water and return to the pot to keep warm
  • Heat one tablespoon butter in a pan and flash fry half the prawns in 2, 30 seconds on each side. Add another tablespoon of butter and fry remaining prawns. Transfer to a bowl and set aside
  • Melt 1 tablespoon of butter to the same pan. Add the flour and cook for a minute.
  • Add cream and simmer until sauce is thick, about another minute. Add prawns to the sauce and let it heat through
  • Divide pasta into pasta bowls and add the prawn sauce on top. Garnish with parsley



  1. Please note that the prawns weigh 700grams with the shell on
  2. I rub coarse salt into my prawns as I find that this gets rid of all the nasties in the prawns and then rinse a few times
  3. Squeeze all the excess liquid well to prevent rubbery prawns
  4. You can use cream or milk depending on how rich you want the sauce
  5. Reserve some of the pasta water to add to the dish if it gets too thick 




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