Prawn and chilli farfalle

Dinner in 25 minutes? We’ve got you sorted with this flavoursome prawn and chilli pasta recipe. It’s a great weeknight seafood option.

Prawn and chilli farfalle in a saucepan

Serves

4

Prep

10m

Cooking

15m

Ingredients

  • 375g farfalle
  • 1 tbs olive oil
  • 1kg Australian raw banana prawn cutlets, deveined
  • 6 spring onions, thinly sliced
  • 2 garlic cloves, crushed
  • 1/2 tsp dried chilli flakes
  • 1/2 cup (125ml) dry white wine or fish stock
  • 400g can diced tomatoes
  • 2 tbs chopped dill

Method

STEP 1

Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well, reserving 1/2 cup (125ml) cooking liquid.

STEP 2

Meanwhile, heat the oil in a large deep frying pan over high heat. Add the prawns. Cook, turning occasionally, for 5 mins or until the prawns curl and change colour. Add the spring onion, garlic and chilli flakes and cook for 1 min or until aromatic. Add the wine or stock. Bring to the boil. Cook for 1 min or until the liquid reduces by half.

STEP 3

Add tomato and reserved cooking liquid to the pan. Cook, stirring, for 2 mins or until heated through. Add the pasta and dill. Toss to combine.

STEP 4

Divide pasta among serving bowls.

Serve with dill sprigs. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.