15-minute chilli, lemon and garlic prawns with spaghetti
Speedy, zesty prawns tossed with garlic, chilli and lemon, ready in 15 minutes for a gorgeous midweek supper.
This is the kind of 15-minute miracle that turns a frantic weeknight into a slightly smug one. Zesty lemon, garlic and chilli lift sweet king prawns and silk the pasta with nothing more than a splash of starchy water and good olive oil. Make it when you want something impressive with minimal fuss — perfect for busy evenings or last-minute guests. Ready in the time it takes to boil pasta and you’ll look like you’ve spent far longer.
Ingredients
- 160 g dried spaghetti
- 300 g raw king prawns, peeled and deveined
- 30 ml olive oil
- 3 garlic cloves — thinly sliced
- 1 red chilli — finely sliced, seeds kept or removed to taste
- 150 g cherry tomatoes — halved
- 1 lemon — zest and juice
- 15 g fresh flat-leaf parsley — roughly chopped
- 30 g grated Parmesan — to serve (optional)
- sea salt — to taste
- black pepper — freshly ground, to taste
Equipment
- colander
- tongs
- microplane zester
Instructions
Fill a large saucepan with water, season generously with sea salt and bring to a rolling boil on a high hob. Add the dried spaghetti and cook according to packet timing for al dente (about 8–9 minutes).
While the pasta heats, warm a large frying pan over a medium-high hob and add the olive oil. When the oil is shimmering, add the garlic and red chilli and fry for 30 seconds, stirring — don’t let the garlic brown.
Add the cherry tomatoes to the pan and cook for 2 minutes until they start to soften and release a little juice.
Add the raw king prawns, season with sea salt and black pepper and cook for 2–3 minutes, stirring, until the prawns are pink and just cooked through.
When the spaghetti has one minute left, scoop and reserve about 100 ml of the cooking water. Drain the pasta quickly in a colander and add the hot spaghetti straight into the frying pan with the prawns. Pour in a splash of the reserved pasta water, add the lemon zest and juice and toss everything together over the hob for 30–60 seconds so the sauce emulsifies and coats the pasta.
Remove from the heat, stir through the chopped parsley, taste and adjust seasoning. Serve immediately with grated Parmesan scattered on top if using.
Tips
- Defrost prawns thoroughly and pat dry on kitchen paper — soggy prawns steam rather than fry, which ruins texture.
- Keep a small jug to spoon off pasta water as needed; add it a little at a time until the sauce coats the spaghetti.
- If you prefer less heat, remove the chilli seeds or use half a chilli and add a pinch of chilli flakes at the table for those who want more.
- Make ahead: you can halve the work by pre-peeling prawns and storing them covered in the fridge for up to 24 hours.
- Leftovers: store cooled leftovers in an airtight container for up to 24 hours and refresh in a pan with a splash of water; prawns are best eaten the same day.
Substitutions
dried spaghetti → gluten-free spaghetti, same weight
Stays closeraw king prawns, peeled and deveined → firm white fish (cod or haddock), cut into large chunks, same weight
Noticeably differentgrated Parmesan → finely grated Pecorino or extra virgin olive oil drizzle
Noticeably different
Nutrition
Per serving · estimated
- 630
- Calories
- 50 g
- Protein
- 60 g
- Carbs
- 22 g
- Fat
- 4 g
- Fibre
- 6 g
- Sugar
- 700 mg
- Sodium
FAQ
Can I use dried or frozen prawns?
Use raw frozen prawns that have been fully defrosted and patted dry. Precooked prawns can overcook and become rubbery — add them only at the end to warm through for 30–60 seconds.
How can I make this dish vegetarian?
Replace prawns with a tin of chickpeas, drained, or with pan-fried halloumi cubes. The flavour will be different but still delicious — see substitutions for guidance.
My sauce is too thin — what did I do wrong?
Either you added too much pasta water or didn’t emulsify it with the oil. Return the pan to the hob and toss briefly to reduce, or add a little more hot pasta and cook until glossy.
Can I make this for more people?
Yes — multiply the ingredients by the number of servings and use a bigger saucepan and frying pan so everything cooks evenly.
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