Prawn spaghetti pasta with chilli, capers and tomato

Dinner doesn't get much easier than this! This prawn spaghetti recipe contains all the classic elements of a good pasta - garlic, tomatoes, chillies and salty capers. Serve for a simple yet sophisticated meal

By Sarah Murphy
  • 20 mins preparation
  • 15 mins cooking
  • Serves 6
  • Print


  • 375 gram spaghetti
  • 1/4 cup extra virgin olive oil
  • 500 gram uncooked large prawns, peeled, deveined, halved lengthways
  • 1 onion, finely chopped
  • 3 garlic cloves, finely sliced
  • 5 long red chillies, seeded, diced
  • 2 tablespoon capers
  • 4 tomatoes, peeled, diced
  • 1 teaspoon lemon rind, finely grated
  • 1/3 cup parsley leaves, coarsely chopped
  • crusty bread, lemon wedges to serve


  • 1
    In a large saucepan of boiling, salted water, cook pasta following packet instructions. Drain. Return to pan and set aside.
  • 2
    In a large frying pan, heat 1 tablespoon oil on high. Cook prawns for 2 minutes until cooked through. Set aside and keep warm.
  • 3
    In the same pan, heat remaining oil on low. Sauté onion, garlic, chilli and capers for 10 minutes until lightly golden.
  • 4
    Stir tomatoes, lemon rind and parsley through. Return prawns to pan. Cook on medium for 1-2 minutes until warmed through. Season. Toss spaghetti through. Accompany with crusty bread and lemon wedges.


  • No fresh tomatoes? Use a 400g of can cherry tomatoes instead.