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Prawn Spaghetti with Tomato, Chilli and Basil

20 minutes is all it takes to make this mean midweek pasta dish, flavoured with all the good things: white wine, butter, olive oil and prawns.

Prep Time

        Prep time: 10 minutes
        Cook time: 25 minutes
        Yield: Serves 2


    •    200g spagetti
    •    1 tbsp olive oil
    •    150ml white wine
    •    1 clove garlic, crushed
    •    1 generous knob butter
    •    1/2 tsp dried chilli flakes
    •    basil, a handful of leaves
    •    225g raw peeled prawns
    •    150g baby plum tomatoes


  1. Heat the oil in a large frying pan, add the garlic and chilli flakes, and cook gently for 2-3 minutes. Add the tomatoes and cook for 3-4 minutes or until they start to soften. Tip in the wine and simmer for 5 minutes.
  2. Meanwhile, cook the spaghetti in boiling salted water until just tender then drain, reserving a cup of water.
  3. Stir the basil and the prawns into the tomatoes, season well, and cook until the prawns turn pink. Stir in the butter and spaghetti with a splash of the cooking water to loosen the sauce, toss and serve.

This great family recipe is thanks to Olive Magazine at


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