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Photo of Chilli prawn pasta by WW

Chilli prawn pasta

Total Time
45 min
10 min
35 min
This easy seafood pasta is a rapturous mix of spice and seafood fit for royalty.


Roasted capsicum, not in oil

65 g

Dry pasta

240 g, (dried fettuccine)

Olive oil

1 tbs

Raw peeled prawns

400 g, tails intact

Red onion

1 medium, finely chopped

Fresh red chilli

1 whole, thinly sliced


1 clove(s), crushed

Canned diced tomatoes

400 g

Black olives, drained

75 g, pitted

Fresh basil

¼ cup(s), leaves


  1. Cook fettuccine pasta in a large saucepan of boiling salted water following packet instructions, or until just tender, then drain well.
  2. Meanwhile, heat half the oil in a large non-stick frying pan over high heat. Add prawns in batches and cook for 2–3 minutes each side or until completely cooked through. Remove from pan and set aside.
  3. Heat remaining oil in same pan over medium heat. Add onion, chilli and garlic and cook, stirring, for 2–3 minutes or until softened. Add pepper strips and tomatoes and simmer for 10–15 minutes or until sauce has thickened. Return prawns to pan, along with olives and pasta, and cook for a further 2–3 minutes or until heated. Divide pasta among four serving bowls and serve topped with fresh basil.


SERVING SUGGESTION: Enjoy with rocket, cucumber and feta salad. TIP: Peeled green prawns are available from the freezer cabinet or seafood counter of major supermarkets. If using frozen prawns, make sure they have defrosted completely before cooking them.