Recipe | Spaghetti with Garlic Chilli Prawns

This spaghetti recipe is one of my favourites as it combines all the best things: prawns, pasta, garlic, chilli and pesto. I tend to make this on Saturday evenings when I don’t want to spend too long in the kitchen but still want to eat something special.

My love for Dunnes Stores Simply Better Sun-dried Tomato & Chilli Pesto is clear in this dish. I can’t help but buy it anytime I see it on the shelf. When I’m feeling really indulgent I add the entire jar to our dinner. 2 tablespoons should go you for this though really. Feel free to use any brand of pesto or make your own if you feel like showing off.


Right, you need:

200g king prawns

150g baby spinach

1 red chilli (chopped)

2 garlic cloves (chopped)

2 tbsp sun-dried tomato paste / pesto

200g spaghetti (dried, not fresh)


1. Put a pot of salted water on the boil. Add the spaghetti and leave to cook while you continue with the rest of the recipe. I always prefer using dried pasta for this recipe as I think the bite is nice with the prawns and it’s probably already in your press. If you prefer fresh pasta, cook it as per the package instructions – most like 3 to 4 minutes.

2. While the pasta is cooking, grab your wok and throw in the king prawns, garlic and chilli and toss in a little oil. Place it over a high heat and stir fry quickly.

3. Once the prawns are looking nice and pink, throw in the spinach and allow it to wilt down. Add the pesto, season with salt & vinegar and stir.

4. Your pasta is probably cooked at this stage (roughly 10 minutes) so take a little test to check. If you happy, drain it quickly and add it to the wok. It’s no harm to add a little of the leftover pasta water here – it will help loosen the prawn sauce up.

5. Squeeze in the juice of one lemon and crack a tiny bit more black pepper on top. Serve immediately.


If you’ve made Tomato Soup earlier in the week and have strained it (like I do here), this recipe is a brilliant home for the dregs of your soup. The little bits of garlic and tomato will kick the flavour of this up another notch. Plus, you’ll be cutting down on waste. Win win!

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