Spicy Prawns and Spaghetti

    1 hour 5 min

    A prawn dish that is full of flavour and great for those who like things spicy. Prawns are tossed with spaghetti in a spicy tomato sauce, embellished with green and red pepper.

    36 people made this

    Serves: 5 

    • 100ml vegetable oil
    • 225g passata
    • 250ml water
    • 1/4 teaspoon dried basil
    • 1 teaspoon ground black pepper
    • 1 teaspoon crushed red chilli flakes
    • 1 teaspoon salt
    • 450g small shrimp, peeled and deveined
    • 2 tablespoons olive oil
    • 1 green pepper, chopped
    • 1 red pepper, chopped
    • 1/2 onion, chopped
    • 3 cloves garlic, minced
    • 2 teaspoons cornflour
    • 2 tablespoons cold water
    • 350g spaghetti
    • 8 spring onions, minced

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. In a 4 to 6 litre saucepan over medium heat, mix 120ml oil, passata, 8 to 12 ounces water, basil, 1/2 teaspoon ground black pepper, 1/2 teaspoon crushed red chilli flakes and 1/2 teaspoon salt. Reduce heat to medium-low after the mixture reaches boiling; stir occasionally.
    2. Season prawns with 1/2 teaspoon salt, 1/2 teaspoon ground black pepper and 1/2 teaspoon crushed red chilli flakes; mix thoroughly and reserve.
    3. In a medium saucepan over medium-high heat, warm olive oil and add green pepper, red pepper, onion and garlic for 3 to 5 minutes; stir occasionally.
    4. Add vegetables to the tomato sauce and cook over medium heat. After 3 minutes reduce heat to low and cook for 20 to 25 minutes; stir occasionally.
    5. When sauce has approximately 7 to 10 minutes to cook until completion, add seasoned prawns to sauce; mix well. Bring heat to medium and stir occasionally.
    6. In a small dish, mix cornflour and cold water; add mixture to sauce when sauce has 2 minutes left until completion and mix well.
    7. Bring a large pan of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in a serving bowl.
    8. Pour sauce over pasta and sprinkle with spring onions; serve.

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    Reviews in English (23)


    Once again we enjoyed a delicious supper based on using up fresh produce I needed to clear out of the fridge the night before I head out of town! Hubs agrees some of the best things I’ve come up with are a result of AR’s recipe search feature, typing in ingredients I need to use up. I didn’t measure anything, just cooked away, using olive oil rather than vegetable oil, large rather than small shrimp, and no cornstarch. Also, in consideration of Hubs’ sensitive innards, I skipped the optional red pepper flakes. The fact I had homemade tomato sauce in the freezer made this particularly fresh tasting. This, along with a tossed green salad, made for a delicious as well as pretty meal.  -  19 Feb 2015  (Review from Allrecipes US | Canada)


    I really enjoyed it. I disagree with people saying that oil for this food is too much. It might be because of my cultural background (More fat is better). I think using olive oil would solve that problem. It's healthier but still tasty. One thing. I think this recipe is more in small portion size. I tried to make for 4 but it was enough for 3. However, if you tend to have small portion, the recipe might be good. Two tips: 1) I replaced shrimp with chicken but I think it might be better to marinate and fry chicken before a little bit and 2) if you don't have cornstarch you can use normal flower to make it thick.  -  01 Nov 2011  (Review from Allrecipes US | Canada)


    I've made and enjoyed t his several times, and noticed that I hadn't rated/reviewed it yet. I always make it exactly as written, using sunflower oil, sea salt, some "Penzeys Freshly Ground Pepper" and white onion. At first I tried larger shrimp, but then I thought that the 51-60 count shrimp worked better, so stuck with those. It is very tasty, a nice medley of ingredients. I will say that as written it's not very spicy (I like it hot!) and there's perhaps too much oil used. But all in all, I enjoyed this a lot, usually for three big dinners. I recommend it!  -  18 Jan 2011  (Review from Allrecipes US | Canada)