Prawn Fettuccine with Garlic And Chilli

Prawn Garlic Chilli Fettuccine
Prawn Garlic Chilli Fettuccine
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Prawn Garlic Chilli Fettuccine

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August 1, 2016In this prawn fettuccine we use every part of the prawn to get maximum flavour and make it a dish that you just can't stop eating.

  • Prep: 10 mins
  • Cook: 30 mins
  • 10 mins

    30 mins

    40 mins

  • Difficulty: Intermediate
  • Yields: Serves 4

A common goal of many good recipes is to make sure you get every last bit of flavour out of your ingredients. This prawn fettuccine recipe certainly does that by using the prawn shells and heads to make a rich seafood stock that is then used to fortify the sauce. Once you give this a go, you will never throw the remains of your prawns away again.

Of course, you can use whatever type of pasta you like, or even have them on their own, or even on a piece of toast - with this much flavour you seriously can't go wrong.


375g fettuccine

600g prawns, raw/green in their shell

4 cloves garlic, roughly chopped

2 long red chillies, thinly sliced

1/2 bunch parsley, finely chopped, stalks reserved

2 tomatoes, large, peeled, seeded and roughly chopped

150ml white wine

1/2 carrot, roughly chopped

1/2 onion, roughly chopped

1 celery, stick, roughly chopped

1 bay leaf

4 black peppercorns

4 tbsp tomato passata (or 2 tbsp tomato paste)

2 tbsp olive oil

salt and pepper


Peel and devein the prawns, reserving the shells.

Put a large pot of salted water on to boil the pasta (~10g salt per litre).

Heat 1 tbsp olive oil in a small saucepan over a medium heat. Add the carrot, onion and celery and sweat for a couple of minutes until soft but not coloured.

Add half the passata and the prawn shells (including heads) and turn the heat to medium-high. Stir and crush the shells with a wooden spoon until they change colour and have given up their juices.

Add half of wine and cook for 1 minute. Add the bay leaf, peppercorns, parsley stalks and enough water to half cover the shells. Simmer gently for 20 minutes stirring occasionally. Strain, reserving the liquid.

Heat 2 tbsp olive oil in a large sauté pan over a medium heat. Add the garlic and as soon as it starts to colour add the chilli. Cook for 1 minute, then add the prawns and leave to cook on one side for 2 minutes.

Add the remaining wine and cook for 1 minute. Then add the remaining passata, and 1 cup of the strained prawn stock. Bring to the boil, add the tomatoes and turn off the heat.

Meanwhile cook the pasta for 6-7 minutes so it is still a little underdone. Drain and add to the sauce. Toss for 2 minutes so until the starch from the pasta thickens the sauce. Season to taste.

Serve immediately garnished with the chopped parsley and a drizzle of olive oil.


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About the author

Ben Macdonald

When Ben isn’t devouring food, he is thinking what to cook next. After spending his adult life eating his way around the world he ended up channelling his culinary creativity as a finalist in Masterchef Australia – famously impressing Heston Blumenthal with a campfire from steak and potatoes - before being eliminated the very next episode.
Following some time in several top restaurants he is now focussed on sharing his love of home cooking and making each meal better than the last.