Garlic Chilli Crunch Prawn Pasta
Β· Miss Kutsawa
Juicy prawns. Silky lemon butter. A crunchy garlic finish.
This is the pasta you make when you want something special without the fuss. Plump prawns are seared until just pink and juicy, then tossed with linguine in a silky lemon-butter sauce made glossy with a splash of pasta water. Fresh parsley and lemon zest keep it bright. The finishing touch is a spoonful of Kalahari Garlic Chilli Crunch, adding toasty garlic, a savoury depth and gentle chilli warmth to every forkful. Restaurant-style seafood pasta, made simply at home.
Recipe information
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Servings: 4
- Difficulty: Easy
- Heat: Mild. Garlic Chilli Crunch is our gentlest jar.
Ingredients
Pasta and prawns
- 400 g linguine, spaghetti or tagliatelle
- 1 tablespoon salt, for the pasta water
- 500β600 g raw prawns, peeled and deveined (or keep some whole, shell-on prawns for a showpiece pan)
- 30 ml (2 tablespoons) olive oil
- ΒΌ teaspoon salt and freshly ground black pepper, for the prawns
Lemon-butter sauce
- 40 g unsalted butter
- 4 garlic cloves, finely chopped
- 80β100 ml dry white wine (optional)
- Finely grated zest of 1 lemon
- 30 ml (2 tablespoons) fresh lemon juice
- 100β150 ml reserved pasta cooking water
To finish
- 2β3 tablespoons (30β45 g) Kalahari Garlic Chilli Crunch
- 15 g (a large handful) fresh flat-leaf parsley, chopped
- Lemon wedges, to serve
- Freshly grated Parmesan (optional)
Method
- Prepare the prawns. If frozen, thaw them in the fridge overnight or in a sealed bag in cold water for 30β45 minutes. Peel and devein, leaving the tails on if you like. Drain well, then pat completely dry with paper towel. Season lightly with salt and pepper.
- Boil the water. Bring a large pot of water (about 4 litres) to a rolling boil and add the salt.
- Cook the pasta. Cook the pasta for 1 minute less than the packet says, usually 8β10 minutes, so it stays al dente. Before draining, scoop out 250 ml of the cooking water and set it aside.
- Sear the prawns in batches. While the pasta cooks, heat the olive oil in a large frying pan over medium-high heat. Add half the prawns in a single layer and cook for 1β2 minutes per side, until pink, pearly and opaque all the way through. Whole shell-on prawns need 2β3 minutes per side. Lift onto a plate and repeat with the rest.
- Cook the garlic gently. Turn the heat down to medium-low and add the butter. Once it melts, add the garlic and stir for about 1 minute, until fragrant and soft but not browned.
- Add wine and lemon. If using wine, pour it in and simmer for 1β2 minutes until reduced by half. Add the lemon zest and juice.
- Make it silky. Pour in 100 ml of the reserved pasta water and let it bubble gently for 1 minute, swirling the pan so the butter and starchy water come together into a light, glossy sauce.
- Toss it all together. Add the drained pasta and toss for 1 minute to coat, adding more pasta water a splash at a time if it looks dry. Return the prawns and any juices and toss just to warm through.
- Finish off the heat. Take the pan off the heat. Stir in most of the parsley and 2 tablespoons of Garlic Chilli Crunch.
- Serve immediately. Divide between warm bowls, top with the remaining parsley, a little more crunch and Parmesan if you like, with lemon wedges on the side.
The finishing touch that makes the difference
A simple lemon-butter pasta is lovely; a spoonful of Kalahari Garlic Chilli Crunch makes it memorable. Its crispy garlic and chilli add a savoury depth and a satisfying texture that butter alone can't, while the gentle warmth lifts the sweetness of the prawns without masking it. Add it off the heat so every bit of crunch survives.
Chef's tips
- Dry prawns sear, wet prawns steam: patting them dry gives a better colour and stops the pan cooling down.
- Take them off early: prawns go from juicy to rubbery in under a minute. Remove them as soon as they turn opaque; they warm through again in the sauce.
- Keep the garlic pale: burnt garlic turns bitter, so cook it on medium-low in butter, not on high.
- Glossy, not oily: if the sauce looks greasy or separated, add another splash of hot pasta water and toss hard. The starch brings it back together.
Frequently asked questions
What pasta works best with garlic prawns?
Long, thin pasta such as linguine or spaghetti is ideal for a light butter sauce, because it coats each strand evenly. Tagliatelle works well too, and its wider ribbons hold the crunchy bits nicely.
How do you keep prawns tender?
Cook them hot and fast, in batches so the pan stays hot, and take them out the moment they turn pink and opaque. They finish cooking in the warm pasta.
Can you use frozen prawns?
Yes. Thaw them in the fridge overnight, or in a sealed bag in cold water for 30β45 minutes, never at room temperature. Drain and pat them very dry before cooking.
How do you make garlic prawn pasta without cream?
Butter, lemon and starchy pasta water do the work. Swirled together over gentle heat, they form a light, glossy sauce that clings to the pasta without the heaviness of cream.
Can you make garlic prawn pasta ahead of time?
It's best served straight away, as prawns toughen when reheated. Leftovers keep in an airtight container in the fridge for up to 1 day. Reheat gently in a pan with a splash of water until piping hot, then add fresh crunch.
More ways to enjoy Garlic Chilli Crunch
- Family dinner: Creamy Garlic Chilli Crunch Chicken Pasta
- Quick lunch: Garlic Chilli Crunch Noodles with Jammy Eggs
- Breakfast: Chilli Crunch Fried Eggs on Sourdough (made with JalapeΓ±o Crunch; Garlic Crunch makes a milder version)
From breakfast eggs to weeknight pasta, one jar earns its place by the stove.