Prawn Spaghetti with Chilli, Basil, Caper Cream Sauce


Serves 2


  • 12 medium sized raw prawn tails (deveined & tail removed)
  • 100g #5 spaghetti
  • 50ml olive oil
  • 2 cloves garlic (sliced)
  • ½ brown onion (diced)
  • 1 anchovy fillet (chopped)
  • 1 small red or green chilli (chopped)
  • 250ml Albariño wine
  • 400ml cream
  • 100ml liquid chicken stock
  • 1 Tbsp. Capers
  • ½ cup chopped parsley
  • ½ cup chopped basil
  • Pinch salt & pepper
  • Garnish with grated parmesan, fresh basil & toasted breadcrumbs


  • Precook spaghetti in salted water until al dente (just cooked).
  • Strain and toss with a little olive oil to stop sticking
  • Heat oil in fry pan
  • Sauté prawns, season with salt & pepper
  • Remove prawns and set aside
  • In same pan (medium heat) sauté onion, garlic, anchovy, and chilli
  • Add wine and reduce by half
  • Add chicken stock & cream
  • Bring to simmer
  • Add pasta and simmer until a sauce consistency
  • Reheat prawns in sauce
  • Add parsley & basil and serve with a glass of Albariño

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