Prawn, Red Pesto and Red Chilli Spaghetti

I must apologise for the lack of blogs.  However, I have had three operations in the last month, so haven’t quite been my normal self!  I finally feel pretty much recovered so time to get back to cooking and generally enjoying life :-).  I want to share with you my prawn, red pesto and red chilli spaghetti.

I love this recipe because the flavours go so well together and the red chilli adds a nice kick to the dish.  It is also a great mid-week dish as it is so quick and easy to make.

(Serves 2)

200g spaghetti
125g red pesto (home-made {see recipe below} or bought, if I use bought I like Napolina)
1 red chilli (deseeded and finely chopped)
200g raw tiger prawns (shelled and cleaned)


  1. Cook the spaghetti per package instructions.
  2. Whilst this is cooking fry the red chilli in a little olive oil for a minute then add the prawns and cook for a few minutes until pink.  I always love this bit as the prawns transform from dull grey to a vibrant pink.
  3. Mix all the other ingredients in a bowl.
  4. Add the prawns to the mix.
  5. When the pasta is al dente, drain, put back in the pan and add the sauce, giving it a good stir.
  6. Serve.  I usually like to put this into a pasta bowl (as per my photo) so you can help yourself.

Tips: 1. Serve with some grated parmesan to finish.  2. If you don’t like prawns, you could make this with chicken breast but you will have to cook the chicken for a bit longer.

Red Pesto Recipe

(this is enough for 4)

2 garlic cloves
Pinch of sea salt
25g pine nuts
260g sun-dried tomatoes in oil, drained
Handful fresh basil
125ml extra-virgin olive oil
25g Parmesan, finely grated


  1. Put the garlic and sea salt into the bowl of a small food processor and pulse.
  2. Add the pine nuts and pulse again until roughly chopped.
  3. Add the sun-dried tomatoes and basil and pulse carefully until well mixed but still very textured.
  4. Put this mix into a bowl and stir through the extra-virgin olive oil and parmesan until you have a moist paste and season to taste.

Tips: 1.  This will keep for 2-3 days in the fridge.  2.  You can make a spicy red pesto by adding 1 finely chopped red chilli to the mix.



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