Spaghetti with prawns, garlic and chilli

One of my all time comfort food is piping hot spaghetti, tossed with Kerrygold butter and sea salt and freshly ground black pepper.  I was craving pasta today, and I stopped at Waitrose on the way home to buy the biggest prawns they had.  I bought 120g king prawns (all 5 1/2 of them) for £3.  At times like this, how I wish I lived near Sydney Fish Market.

I made my second favourite pasta dish for dinner – Spaghetti with prawns, garlic and chilli.  This a very quick dish.  I wasn’t too generous with salt and pepper because I am running low on both!


  • 150g spaghetti
  • 1.5 litres of water
  • 2 tbsp olive oil (or some Fry lite spray)
  • 2 cloves of garlic, minced
  • 1/2 red chilli, chopped
  • 1 tsp dried oregano
  • 1/2 can of chopped tomatoes
  • 1 tbsp tomato puree
  • 1 tbsp ketchup
  • a handful of chopped cherry tomatoes
  • a handful of chopped basil
  • 5 king prawns, de-veined and shelled
  • salt and pepper to taste


  1. Heat water in a big pot and bring to a boil.  Cook pasta according to the instructions on the pack (normally about 12 minutes al-dente)
  2. Meanwhile, heat oil in a pan and fry the garlic, chilli and dried oregano for 30 seconds
  3. Add the canned and fresh tomatoes to the aromatics
  4. Add the tomato puree and chopped basil and leave to cook over very slow heat for 10 minutes
  5. Place the prawns in the sauce and leave to cook for 1 minute, flip over and cook for a further minute
  6. Once the pasta is cooked, reserve 1/2 cup of cooking liquid and drain the pasta
  7. Transfer the pasta to the sauce and season with salt and pepper.  Leave to cook for 1 last minute and serve

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