Prawn Pasta

    1 hour

    Prawns cooked in a rich, red tomato gravy, seasoned with capsicum and spices. You can prepare the sauces ahead of time and refrigerate until you're ready to cook.

    72 people made this

    Serves: 4 

    • 4 cloves garlic, minced
    • 1 onion, minced
    • 1 tablespoon minced ginger
    • 3 tablespoons olive oil
    • 1 capsicum, seeded and chopped
    • 1 medium tomato - seeded and chopped
    • 2 tsp curry powder (basic recipe: equal parts coriander powder, cumin powder, 1/2 the turmeric, chilli powder to taste)
    • 1/2 teaspoon whole allspice
    • 100ml chicken stock
    • 4 tablespoons Grand Marnier (optional)
    • 2 tablespoons soy sauce
    • 1 tablespoon sugar (dark brown soft sugar preferred)
    • 2 teaspoons cornflour
    • 2 tablespoons chilli paste
    • 500g pasta (fusilli preferred)
    • 675g fresh prawns - peeled and deveined
    • handful chopped fresh coriander

    Prep:40min  ›  Cook:20min  ›  Ready in:1hr 

    1. In a small bowl, combine garlic, onion, ginger and oil. In another small bowl, combine green pepper, tomato, curry powder, allspice, chicken stock, Grand Marnier, soy sauce, brown sugar, cornflour and chilli paste. Cover and refrigerate both until ready to use.
    2. Cook pasta according to packet instructions; drain.
    3. Heat a large deep pan over high heat. When hot, add garlic-oil mixture. Cook until garlic begins to sizzle but has not browned. Stir the tomato mixture, then pour into the pan. Bring to the boil and cook until it begins to thicken, about 3 minutes.
    4. Add prawns and cook until they become pink, about 2 minutes. Immediately add the cooked pasta. Stir and toss until well combined and pasta is heated through. Taste and adjust seasonings, especially salt.
    5. Put on a platter and sprinkle the coriander. Serve.

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    Reviews and Ratings
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    Reviews in English (64)


    Oh wow...this mixes some sweet w/ a little heat! I left out the shallot -b/c I didn't have any- and I didn't have any allspice berries -I didn't even have ground allspice, so I put in a dash of cinnamon, nutmeg, cloves and black pepper (google's substitution for allspice). I used tri-coloured rotini, for extra colour. Ohhh wow...I'm glad we tried something we normally wouldn't was incredible! Will post a photo  -  19 Jun 2006  (Review from Allrecipes US | Canada)


    Made this for my husband and I on Valentines Day 2002.He raved that it was Delicous after each Bite! It was an easy recipe to make and we both loved it! This will be a Recipe I will make Quite often,for guests as well as the two of us!  -  18 Feb 2002  (Review from Allrecipes US | Canada)


    I substituted fresh-squeezed orange juice for the Grand Marnier (same amount) with some orange zest from the peel thrown in for good measure. And I used about 1/4 tsp. allspice rather than the whole allspice berries the recipe calls for. And I left out the cilantro, since neither my partner nor I like the stuff. The amount of chile paste specified in the recipe will make it very hot, so you might want to dial that down if hot/spicy isn't your thing.  -  11 Nov 2007  (Review from Allrecipes US | Canada)