Anolon Academy

King Prawn, Chilli and Garlic Angelhair Pasta

By Chef Tony Twitchett


  • 6 king prawns (peeled and devained)
  • 3 cloves garlic (sliced)
  • 6 long red chilli (sliced) 
  • 100ml Good Olive oil 
  • 250ml Good chicken stock (boiling)
  • ¼ bunch Flat leaf Parsley (washed & chopped)
  • 80ml Fresh lemon juice 
  • 120g Dry Angel hair Pasta 


  • Drop pasta into boiling salted water 
  • Heat pan then add oil 
  • Caramelize prawns in the oil 
  • Once you get good colour, remove the prawns 
  • Add chilli & garlic to the oil 
  • Sautee for 1 minute, don’t burn the aromatics 
  • Deglaze the pan with chicken stock and boil rapidly 
  • The sauce will reduce and become thick and creamy
  • Add cooked pasta (and some pasta water) to the pan & return the prawns 
  • Toss everything together so the sauce coats the pasta 
  • Add lemon juice, parsley and salt
  • Taste then serve


This recipe was made using: 

Season: All year