Friday, April 29, 2011

I cooked: Tiger Prawn Spaghetti

This is a simple but absolutely delicious way to prepare spaghetti with a few basic ingredients. We managed to get our hands on some large, fresh tiger prawns, so I revised my original plan to use a tomato based sauce to go with the spaghetti; and the results proved to be stunning! The slightly sweet white wine sauce married with the piquant taste of the chilli and garlic, was brought to another level by the fresh and succulent tiger prawns. I used a Pinot Grigio which I felt would provide a fruitier, sweeter sauce.

Spaghetti with tiger prawns
Preparation time: 5 mins
Cooking time: 15 mins
Serves 2


200g spaghetti (or linguini,tagliatelle, etc.)
2-3 cloves garlic, chopped finely
8-10 cherry tomatoes, halved
2 medium chillis, deseeded and chopped
6 large tiger prawns, deveined
A handful of fresh parsley, chopped finely
white wine
3 tbsp extra virgin olive oil
Freshly ground salt and pepper

1. Bring a pot of water to the boil. Add the spaghetti and cook according to pack instructions until al dente. Drain the water and leave the spaghetti in a colander.

2. Heat olive oil into a frying pan and cook the garlic over a medium-high heat, until golden brown. Add the chillies and cook for 1 minute before adding in the tomatoes. Cook for a further minute.

3. Add in the white wine depending on how much sauce you want. Put slightly more as you want to let the white wine simmer for a few minutes.

4. Add the prawns and cook them for about 2 minutes. At the same time, add the parsley, salt and ground black pepper to taste.

5. Mix the spaghetti with the white wine sauce and toss well. Divide between 2 pasta bowls and serve.


*This is a guest post by The Unc.


  1. Those tiger prawns must not come in cheap!

  2. looks so yummy!!! im hungry now :D

  3. I didn't recall at all that you were the one who REVISED the recipe! hah!

  4. You spagetti with white wine looks yummy! I wanna try this recipe,can i know any particular white wine to look for in KL ?

  5. Simonne: Any fruity white one will do.. in this recipe, we used a Pinot Grigio.


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