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Chilli prawn and basil pasta


  • 20 (1kg) green medium king prawns

  • 375g Barilla Linguine

  • 2 tablespoons extra virgin olive oil

  • 1 small red onion, halved, thinly sliced

  • 2 garlic cloves, crushed

  • 1/2 teaspoon dried chilli flakes

  • 400g can Italian cherry tomatoes in tomato juice

  • 1/2 cup Massel salt reduced chicken style liquid stock

  • 1 teaspoon caster sugar

  • 1/4 cup shredded fresh basil leaves

  • Fresh basil leaves, to serve


Step 1 - Peel and de-vein prawns, leaving tails intact.

Step 2 - Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain.

Step 3 - Meanwhile, heat oil in a large, deep frying pan over medium heat. Add onion. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add garlic and chilli. Cook for 1 minute or until fragrant. Add tomatoes, stock and sugar. Bring to a simmer. Simmer for 5 minutes. Add prawns. Simmer for 5 minutes or until prawns are cooked through and tomato mixture has thickened slightly. Stir in basil.

Step 4 - Add pasta to tomato mixture. Season with salt and pepper. Toss to combine. Serve sprinkled with basil leaves.


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