Prawn spaghetti pasta with garlic, chilli and capers

Nici Wickes masters an all time favourite with this prawn pasta recipe. Simple to make yet utterly delicious, this dish is the perfect fast dinner for one, two or a whole crowd. No fancy ingredients or steps necessary!

By Nici Wickes
  • 15 mins cooking
  • Serves 4
  • Print


  • 400 gram fresh spaghetti
  • 4 tablespoon olive oil
  • 4 garlic cloves, thinly sliced
  • 1 red chilli, de-seeded and sliced thinly
  • 3 tablespoon capers
  • 500 gram frozen raw prawn cutlets, thawed and drained
  • 1/4 cup white wine
  • handful of parsley
  • 2 lemons


  • 1
    Bring a large pot of water seasoned with 2 tbsp salt to the boil. Add the spaghetti, cover until it returns to the boil, remove the lid and time for 2 minutes. Pasta should be cooked al dente. Drain well and return to the pot with 2 tbsp olive oil, stir through, then cover with a lid and a folded tea towel on top to keep warm.
  • 2
    In a large pan, sauté the garlic and chilli in the remaining oil. Add the capers and prawns. Cook on high until the prawns turn pink. Pour in the wine and sizzle for 30 seconds. Add to the spaghetti and give it a good toss.
  • 3
    Divide between four bowls or plates. Serve with parsley and a decent squeeze of lemon on each.

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