Spicy prawns and pasta

Spicy prawns and pasta


46 people made this

About this recipe: This is a simple pasta dish with prawns that is big on flavour. The hot sauces you use are up to you - feel free to experiment with your favourites. Fines herbs is parsley, chives, chervil and tarragon finely chopped and mixed in equal parts - use fresh or dried.

Betty Pritchard

Serves: 4 

  • 500g vermicelli pasta
  • 7 tablespoons butter
  • 1 tablespoon Worcestershire sauce
  • hot pepper sauce, to taste
  • green chilli sauce, to taste
  • 1/2 lemon, juiced
  • 1/2 teaspoon fines herbs
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 3 tablespoons vegetable oil
  • 500g large prawns, peeled and deveined
  • 2 tablespoons chopped fresh parsley

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Cook pasta in a large pot of boiling water until done. Drain.
  2. Meanwhile, melt butter in a small saucepan over very low heat. Add Worcestershire sauce, and hot sauces to taste; mix well. Stir in lemon juice, herb mix, bay leaf and thyme. Keep warm, but do not simmer.
  3. Heat oil in large frying pan. Saute prawns in oil for 3 to 4 minutes, or just until prawns turn pink. Pour off all but 1 tablespoon of liquid from frying pan. Remove and discard bay leaf. Add butter sauce, and stir well. Stir in parsley. Serve over pasta.

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Reviews (1)


New to cooking but a big fan of prawns and pasta dishes (my limit before was tuna & pasta!), so tried this out. I must say it is excellent, so cheers for putting this up. Few tweaks I made - Couldn't find green chilli sauce so finely chopped some medium heat green chillis and used them instead. Couldn't find a bay-leaf either so cooked without. - 10 Nov 2010

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