Chilli Garlic Prawn Pasta With Lime Infused Coconut Cream Swirl

Craving a weeknight meal that’s both quick to make and bursting with flavour? Look no further than this Chilli Garlic Prawn Pasta with Lime-Infused Coconut Cream Swirl! This dish combines the satisfying comfort of pasta with the vibrant zest of Southeast Asian-inspired flavours. Succulent prawns are tossed in a fiery chilli garlic sauce, balanced beautifully by the creamy sweetness of coconut milk and a bright, refreshing lime twist. It’s a guaranteed crowd-pleaser that will transport your taste buds to a tropical paradise. This recipe is perfect for those who love a little heat and a lot of flavour, and it’s surprisingly easy to whip up – even on a busy weeknight!

Ingredients You’ll Need

• 250g (8oz) Linguine or Spaghetti – Dry: We’re using long pasta here to best capture the sauce. Linguine and spaghetti are classic choices, but feel free to experiment with other shapes like fettuccine. Ensure it’s dry pasta for the correct cooking time and texture.
• 300g (10oz) Raw Prawns, Peeled and Deveined: Fresh or frozen prawns work well, just ensure they are fully thawed and patted dry before cooking. Peeled and deveined prawns save you prep time, but you can buy them with shells on and do this yourself. Look for sustainably sourced prawns whenever possible.
• 2 tbsp (30ml) Extra-Virgin Olive Oil: Extra virgin olive oil provides a rich, fruity flavour base for sautéing the garlic and chilli. Its lower smoke point is ideal for medium heat cooking.
• 4 Garlic Cloves, Minced: Fresh garlic is essential for that pungent, aromatic flavour. Mincing it finely ensures it distributes evenly throughout the sauce.
• 1 tsp (5g) Red Chilli Flakes: These add a delightful kick! Adjust the amount to your spice preference – more for a fiery dish, less for a milder one.
• 200g (7oz) Cherry Tomatoes, Halved: Cherry tomatoes burst with sweetness and add a lovely texture to the pasta. Halving them allows them to cook quickly and release their juices into the sauce.
• ½ tsp (2g) Sea Salt: Sea salt enhances the flavours of all the ingredients. Use a fine sea salt for even distribution.
• ½ tsp (1g) Freshly Ground Black Pepper: Freshly ground pepper provides a more robust flavour than pre-ground.
• 200ml (¾ cup) Full-Fat Coconut Milk: Full-fat coconut milk is crucial for a creamy, luscious sauce. The higher fat content creates a richer texture and flavour. Avoid ‘lite’ coconut milk as it won’t provide the same results.
• 1 tsp (5g) Lime Zest: Lime zest adds a bright, citrusy aroma and flavour. Use a microplane to zest the lime, avoiding the white pith underneath, which can be bitter.
• 2 tbsp (30ml) Fresh Lime Juice: Freshly squeezed lime juice provides a tangy counterpoint to the richness of the coconut milk.
• 1 tbsp (15ml) Water (if needed to thin sauce): Reserved pasta water is best, but plain water can be used to adjust the sauce consistency if it becomes too thick.
• 1 tbsp (7g) Toasted Coconut Flakes – Garnish: Toasted coconut flakes add a delightful crunch and a subtle coconut flavour. Toasting them brings out their natural sweetness.
• 2 tbsp (8g) Fresh Parsley, Chopped – Garnish: Fresh parsley provides a pop of colour and a fresh, herbaceous flavour.

Substitutions & Variations

Prawns: If you’re not a fan of prawns, you can substitute them with chicken, scallops, or even firm white fish like cod. Adjust the cooking time accordingly.

Pasta: Feel free to use your favourite pasta shape! Penne, fusilli, or even whole wheat pasta would work well.

Coconut Milk: If you don’t have coconut milk, you can use heavy cream, but the flavour profile will be different. You could also try cashew cream for a vegan alternative.

Let’s Make Chilli Garlic Prawn Pasta: A Step-by-Step Guide

1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Adding enough salt is crucial – it seasons the pasta from the inside out! Add the linguine or spaghetti and cook according to package directions, usually 8-10 minutes, until al dente. ‘Al dente’ means ‘to the tooth’ in Italian, indicating the pasta should be firm to the bite. Before draining, reserve about ½ cup (120ml) of the pasta water. This starchy water is liquid gold – it helps bind the sauce to the pasta and creates a beautifully emulsified finish.
2. Sauté the Aromatics: While the pasta is cooking, heat the extra-virgin olive oil in a large skillet or wok over medium heat. Ensure the skillet is large enough to accommodate the pasta later. Add the minced garlic and red chilli flakes. Sauté for just 30 seconds, until fragrant. Be careful not to burn the garlic, as it will become bitter. The chilli flakes infuse the oil with a lovely heat.
3. Cook the Prawns: Add the peeled and deveined prawns to the skillet. Season them generously with sea salt and freshly ground black pepper. Cook for 2-3 minutes, turning once, until they turn pink and opaque. Prawns cook quickly, so don’t overcook them, or they’ll become rubbery.
4. Add the Tomatoes: Stir in the halved cherry tomatoes and cook for another 2 minutes, until they begin to soften and release their juices. The tomatoes add a burst of sweetness and acidity that balances the spice.
5. Create the Coconut-Lime Sauce: Pour in the full-fat coconut milk, lime zest, and fresh lime juice. Reduce the heat to low and simmer for 4-5 minutes, stirring occasionally, until the sauce thickens slightly. Full-fat coconut milk is essential for a rich and creamy sauce. If the sauce becomes too thick, add a splash of the reserved pasta water to thin it out to your desired consistency.
6. Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sauce. Toss everything together to coat the pasta evenly. Cook for 1-2 minutes, allowing the flavors to meld. Add a little more pasta water if needed to create a silky, glossy coating.
7. Plate and Garnish: Plate the Chilli Garlic Prawn Pasta in the center of a shallow bowl or plate. Using a spoon, drizzle a thin line of the remaining warm coconut-lime cream in a decorative swirl across the top. This adds a beautiful visual element and an extra burst of flavour. Finish with a sprinkle of toasted coconut flakes, a dusting of fresh parsley, and an extra pinch of lime zest for a bright, fresh contrast.
8. Serve Immediately: Serve the pasta immediately while the sauce is glossy and the prawns are still succulent. This dish is best enjoyed fresh!

Why Coconut Milk Works Wonders

The use of coconut milk isn’t just about adding richness; it’s about creating a flavour profile that beautifully complements the chilli and garlic. Coconut milk’s natural sweetness balances the heat, while its creamy texture coats the pasta and prawns, delivering a luxurious mouthfeel. The lime juice cuts through the richness, adding a zesty brightness that elevates the entire dish. This combination is inspired by Southeast Asian flavours, where coconut milk is frequently paired with spicy and savoury ingredients.

Adjusting the Spice Level

This recipe is designed to have a moderate level of spice. However, you can easily adjust it to your preference. For a milder dish, reduce the amount of red chilli flakes to ½ teaspoon or omit them altogether. For a fiery kick, increase the chilli flakes to 1 ½ teaspoons or add a finely chopped fresh chilli (like bird’s eye chilli) along with the garlic. Remember to taste as you go and adjust accordingly!

Prawn Preparation Tips

Using high-quality prawns is key to a delicious result. Ensure they are properly peeled and deveined. You can buy pre-peeled and deveined prawns to save time, but if you’re doing it yourself, make a shallow cut along the back of the prawn and remove the dark vein with a toothpick. Pat the prawns dry with paper towels before cooking to help them brown nicely.

Coconut Flake Toasting Technique

Toasting the coconut flakes enhances their flavour and adds a delightful crunch. You can toast them in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden brown. Alternatively, spread them on a baking sheet and toast in a preheated oven at 175°C (350°F) for 5-7 minutes, watching carefully to prevent burning.

Pairing Suggestions

Chilli Garlic Prawn Pasta pairs beautifully with a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio. A light and refreshing salad with a citrus vinaigrette would also be a lovely accompaniment. For a non-alcoholic option, try a sparkling water with a squeeze of lime.

Frequently Asked Questions

Can I use frozen prawns?

Yes, you can use frozen prawns. Ensure they are fully thawed and patted dry before cooking.

Can I substitute the linguine with another type of pasta?

Absolutely! Spaghetti, fettuccine, or even penne would work well in this recipe.

How can I make this dish vegetarian?

Substitute the prawns with firm tofu or mushrooms for a delicious vegetarian version.

This Chilli Garlic Prawn Pasta with Lime-Infused Coconut Cream Swirl is a flavour explosion you won’t soon forget! If you enjoyed this recipe, be sure to save it to Pinterest for later!

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