The Sydney Morning Herald logo
Advertisement
Good Food logo

Prawn, garlic and chilli bucatini

Lynne Mullins

Advertisement
Prawn, garlic and chilli bucatini
Prawn, garlic and chilli bucatiniPeter Rae

A fast and tasty summer pasta dish.

Advertisement

Ingredients

  • 400g bucatini or spaghetti

  • extra virgin olive oil

  • 1 large, peeled, chopped red onion

  • 4 peeled, finely chopped cloves of garlic

  • 2 finely chopped long red chillies

  • 16 large green (raw) king prawns

  • a handful of coarsely chopped flat-leaf parsley

Method

  1. Cook pasta in plenty of lightly salted boiling water for about 8 minutes or until al dente. Drain.

    Meanwhile, heat 2 tbsp extra virgin olive oil in a large saucepan and cook onion over low heat for 3-4 minutes or until soft. Add garlic and chilli and stir for 2 minutes.

    Peel and devein 16 large green (raw) king prawns and add to onion mixture. Cook prawns 2-3 minutes on each side or until just coloured. Remove from heat. Add drained pasta to prawn mixture. Add a handful of coarsely chopped flat-leaf parsley and season with salt flakes and cracked black pepper and stir.

    To serve, divide between four warm pasta bowls and drizzle with a little extra virgin olive oil. 

The best recipes from Australia's leading chefs straight to your inbox.

Sign up

From our partners

Advertisement
Advertisement

Similar Recipes