Easy Italian prawn chilli garlic spaghetti recipe , perfect for days when you have to cook for one. Great way to avoid that takeout temptation and replace it with a simple pasta that is easy to put together with pantry ingredients.
Let’s face it even the finest home-cooks among us have days when turning the stove on is the last thing on our mind. For me, that usually happens when I have to cook for one. There’s barely any excitement for putting together a fine meal for just myself that I could enjoy with a glass (or two, no one’s around to count) of wine with Netflix for company. Times like these, its usually trashy takeout that I resort to because who wants to bust out too many pots, chop too many ingredients and slave over a cumbersome recipe? All that after a long hard day at work. Definitely not me!
This one right here is my go to recipe for cooking for one, for many reasons. It has prawns! After following this blog, you’d know my great love for them. There’s minimal chopping/prep of ingredients. You can adjust this recipe as you please based on what you have at hand. I prefer to keep it simple. There’s no one to watch over how many cloves of garlic you add ( because who needs that kinda judgement really?) and it all comes together in well under 10 minutes if you multi-task the cooking of the pasta with the rest. Trust me, it is a truly satisfying companion to the latest sitcom you want to binge-watch!
- 1 cup Prawns ( chop into bite size pieces)
- 75-100 gms Spaghetti (dry)
- 2 tbsp olive oil
- 5 garlic cloves
- 1 tspn chilli flakes (adjust as necessary)
- 1 cup Cherry tomatoes (quartered)
- 100 ml white wine
- 1/4 cup pasta water
- 1/4 tsp black pepper
- 1/2 tsp parsley (finely chopped)
- salt (to taste)
Cook the spaghetti ( or any pasta shape you like) in a pot of boiling hot water. Salt as necessary. Follow cooking time as per pack instructions as it can vary by brand. Reserve some of the the pasta water for cooking.
In a pan, heat some good quality olive oil.
Add in the thinly sliced garlic and red pepper / chilli flakes.
Add in the quartered cherry tomatoes and let them blister lightly on the hot pan.
Add the bite-size prawns and mix well until they change colour.
Deglaze the pan with white wine ( or pasta water/stock) and let it reduce. Season with salt and fresh cracked black pepper.
When cooked al dente, toss together with the prawns and add the pasta water to achieve desired consistency. Garnish with finely chopped parsley (optional)