Looking for a quick, flavour-packed dinner that feels a little fancy without the fuss? This Chilli, Garlic and Prawn Fettuccine is one of my go-to meals when I want something fresh, satisfying, and full of flavour—but still on the table in under 30 minutes.
With juicy prawns, fragrant garlic and coriander, and a gentle chilli kick, this dish delivers on both comfort and taste. It’s perfect for a weeknight dinner when you want to mix things up from the usual rotation.
Serves: 2
Ready in: 30 minutes
Ingredients
- 120g fettuccine
- 15g butter
- 1 onion, diced
- 2 cloves garlic, minced (or 2 tsp garlic paste)
- 1 bunch coriander, finely chopped
- 1 tsp chilli paste (adjust to taste)
- 260g raw peeled prawns, tails off
- 200g cherry tomatoes, halved
Method
- Bring a saucepan of water to the boil. Add the fettuccine and cook according to the packet instructions until al dente. Reserve a few tablespoons of pasta water before draining.
- While the pasta cooks, heat a large frypan over medium-high heat. Add the butter, then toss in the diced onion and garlic. Cook for 2–3 minutes until the onion becomes translucent and the garlic is fragrant.
- Stir in the chopped coriander and chilli paste, followed by 2–3 tablespoons of the reserved pasta water. Mix everything together to form a light, fragrant sauce.
- Add the prawns to the pan. Cook for around 2 minutes on each side, or until they turn pink and start to lightly golden.
- Add the cherry tomatoes to the pan and cook for another minute until slightly softened.
- Finally, add the drained fettuccine to the pan. Toss everything together until well combined and heated through.
- Divide into two bowls and serve immediately.
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