20-Minute Prawn Pasta with Lemon and Chilli: Fast Flavor for Busy Nights

This Prawn Pasta with Lemon and Chilli sings with bright lemon, a warm chilli kick, and juicy prawns tossed through silky tagliatelle. The dish is light, zippy, and comes together fast a perfect weeknight win or a simple date-night meal. It’s special because it balances heat and citrus so the prawns stay sweet and the pasta tastes fresh.

Why You’ll Love This Recipe

• Ready in under 30 minutes for busy schedules.
• Uses simple ingredients you likely already have.
• Bright lemon keeps the dish light; chilli adds a friendly bite.
• Quick clean-up one pan for the sauce and a pot for pasta.

If you like quick pasta with a creamy twist, you might also enjoy this creamy Rotel pasta with ground beef for another easy weeknight option.

Ingredients for Prawn Pasta with Lemon and Chilli

• 200 g tagliatelle
• 200 g prawns, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 red chilli, chopped (remove seeds for less heat)
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions of Prawn Pasta with Lemon and Chilli

1. Boil a large pot of salted water and cook the tagliatelle until al dente, following package time. Drain, reserving about 1/2 cup of pasta water.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
3. Sear the prawns 1–2 minutes per side until pink and just cooked through; transfer to a plate.
4. Add the remaining tablespoon olive oil to the pan, then sauté the garlic and chopped chilli for 30–45 seconds until fragrant.
5. Stir in lemon zest and lemon juice, then add a splash of the reserved pasta water to loosen the sauce.
6. Return the prawns to the pan and toss with the sauce. Season with salt and pepper.
7. Add the drained tagliatelle to the skillet and toss everything together, adding more pasta water if needed to coat evenly.
8. Sprinkle with chopped parsley and serve immediately.

Tips for Success

• Don’t overcook the prawns; they go from perfect to rubbery fast. Watch for a firm pink color.
• Reserve pasta water a little starchy water helps the sauce cling to the noodles.
• Zest the lemon before juicing so you don’t waste time or lose zest to the garbage.
• Taste and adjust salt, pepper, and lemon at the end for balanced flavor.

Substitutions & Variations of Prawn Pasta with Lemon and Chilli

To Make It Vegan/Gluten-Free:

• Use gluten-free tagliatelle or any gluten-free pasta.
• Replace prawns with marinated and pan-fried tofu, king oyster mushroom strips, or chickpeas for a vegan option.

Variations:

• Stir in a spoonful of cream or crème fraîche for a richer sauce.
• Add halved cherry tomatoes for sweetness and color.
• Toss in baby spinach at the end until just wilted for extra greens.
• Swap red chilli for chilli flakes or a drop of hot sauce to control heat.

Storage Instructions of Prawn Pasta with Lemon and Chilli

Refrigerator:

• Store leftovers in an airtight container for up to 1–2 days. Seafood is best eaten quickly.

Freezer:

• Freezing cooked prawn pasta is not ideal (prawns can get rubbery). Instead, freeze the sauce (without pasta) for up to 2 months and cook fresh pasta when ready.

Make-Ahead:

• Cook and chill prawns and sauce separately. Reheat gently and toss with freshly cooked pasta when ready to serve.

Frequently Asked Questions (FAQ) of Prawn Pasta with Lemon and Chilli

Can I use frozen prawns?

• Yes. Thaw fully, pat dry, and remove excess moisture before cooking for a good sear.

What pasta works best?

• Tagliatelle or linguine are great for this sauce. Any long pasta will do — spaghetti is fine, too.

How can I make it less spicy?

• Remove the chilli seeds, use half the chilli, or replace fresh chilli with a pinch of mild chilli flakes.

Final thoughts

Prawn Pasta with Lemon and Chilli is a quick, bright meal that proves simple ingredients can make weeknights feel special. It’s fast, fresh, and forgiving the kind of recipe that becomes a go-to when time is tight but you still want big flavor. Try it tonight, then come back and leave a comment and a star rating to share how it turned out I’d love to hear your tweaks!

20-Minute Prawn Pasta with Lemon and Chilli

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A bright and zippy prawn pasta dish with lemon and chilli, ready in just 20 minutes.

• Total Time: 20 minutes
• Yield: 2 servings

Ingredients

Scale 1x2x3x

• 200 g tagliatelle
• 200 g prawns, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 red chilli, chopped
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

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Instructions

1. Boil a large pot of salted water and cook the tagliatelle until al dente, following package time. Drain, reserving about 1/2 cup of pasta water.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
3. Sear the prawns 1–2 minutes per side until pink and just cooked through; transfer to a plate.
4. Add the remaining tablespoon olive oil to the pan, then sauté the garlic and chopped chilli for 30–45 seconds until fragrant.
5. Stir in lemon zest and lemon juice, then add a splash of the reserved pasta water to loosen the sauce.
6. Return the prawns to the pan and toss with the sauce. Season with salt and pepper.
7. Add the drained tagliatelle to the skillet and toss everything together, adding more pasta water if needed to coat evenly.
8. Sprinkle with chopped parsley and serve immediately.

Notes

Don’t overcook the prawns; they go from perfect to rubbery fast. Reserve pasta water to help the sauce cling to the noodles.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Sautéing
• Cuisine: Italian
• Diet: Seafood