Creamy Chili and Prawn Pasta with Lemon and Parmesan

By Culiora

Tender prawns tossed with al dente pasta in a luscious cream sauce spiked with fresh red chili, garlic, and bright lemon juice. Freshly grated Parmigiano-Reggiano and chopped parsley balance the gentle heat with savoury depth.

• Servings: 4
• Prep time: 15 min
• Cook time: 15 min
• Total time: 30 min

Ingredients

• 400 g tagliatelle or linguine
• 400 g peeled raw prawns (tails on or off), patted dry
• 2 tbsp olive oil
• 1 tbsp butter
• 3 clove garlic cloves, finely sliced
• 1 pcs fresh red chili, deseeded and finely chopped
• 1 pcs lemon, finely grated zest and 2 tbsp juice
• 100 ml dry white wine (or low-sodium chicken stock)
• 250 ml heavy cream (35–40% fat)
• 60 g Parmigiano-Reggiano, finely grated, plus extra for serving
• 1/2 tsp salt, plus extra for pasta water
• 1/4 tsp black pepper, freshly cracked
• 3 tbsp fresh flat-leaf parsley, finely chopped

Instructions

1. Bring a large pot of water to a rolling boil and season generously with salt (about 1 tablespoon per litre).
2. Cook the pasta according to package instructions until 1 minute shy of al dente. Reserve 150 ml of the starchy cooking water before draining.
3. Meanwhile, heat 1 tablespoon of olive oil in a wide sauté pan or skillet over medium-high heat. Add the prawns in a single layer and sear for 1–2 minutes per side until pink and just cooked through. Transfer to a clean plate immediately to avoid overcooking.
4. Lower the pan heat to medium and add the remaining 1 tablespoon of olive oil and the butter. Add the sliced garlic and chopped chili; sauté gently for 1 minute until fragrant without letting the garlic brown.
5. Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Simmer for 2 minutes until reduced by about half.
6. Stir in the heavy cream and lemon zest. Bring to a gentle simmer and let it thicken slightly for 2–3 minutes.
7. Lower the heat to low. Stir in the finely grated Parmigiano-Reggiano, lemon juice, salt, and black pepper until the sauce is smooth and glossy.
8. Add the drained pasta and cooked prawns (along with any rested juices) directly to the sauce. Toss continuously for 1–2 minutes, adding 50–100 ml of reserved pasta water as needed to create a glossy emulsion that coats every strand.
9. Remove from the heat, fold through the fresh chopped parsley, and serve immediately with extra grated parmesan on the side.