Tale #70 Chil(l)i and Prawn Pasta

There’s been a lot of restaurant wining and dining lately so in an effort to prove the beast still cooks, here is a very simple recipe for a pasta dish that’s a little more exciting than your average spaghetti with tomato sauce.

Please note, while I still reside in the UK I will be calling them prawns, not shrimp. Thank you for your understanding.


  • 3 tbsp olive oil
  • 2 diced garlic cloves
  • 150 g raw king prawns (or tiger prawns, depends when your payday is)
  • 150 g halved cherry tomatoes
  • 1 tsp chilli flakes
  • 1 tbsp dry white wine
  • the juice of 1 lemon
  • 150 g spaghetti
  • chopped flat leaf parsley for garnish
  • Salt and pepper



Heat 3 tbsp of olive oil in a frying pan and fry the two diced garlic cloves for 30 seconds. Add the prawns, cherry tomatoes and chilli flakes. Fry until the prawns are pink. Season with salt.



Add the juice of one lemon and 1 tbsp of white wine. And a handful of parsley if you so desire. As evidenced by the photos, I did not desire.


Toss with 150g of just-cooked spaghetti. Gorge.




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