- Seafood pasta
- Prawn pasta
I created this for my boyfriend (now husband!) one Valentine's day many years ago. It's a tantalising combination of prawns, Italian sausage, colourful peppers and garlic served over spaghetti.
33 people made this
- 225g uncooked medium prawns, peeled and deveined
- 1 shallot, sliced
- 1 clove garlic, minced
- 1 teaspoon Cajun seasoning
- 4 tablespoons olive oil
- 450g thin spaghetti
- 1 tablespoon olive oil
- 500g mild Italian sausage
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 green pepper, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 125ml red wine
- 350ml pasta sauce
- 1/2 teaspoon red chilli flakes, or to taste
- 1 pinch salt, or to taste
- 50g butter
MethodPrep:40min ›Cook:30min ›Ready in:1hr10min
- Place the prawns, shallot, 1 clove of garlic, Cajun seasoning and 4 tablespoons of olive oil in a bowl, and stir to coat the prawns with the marinade. Set the prawns aside.
- Fill a large pot with lightly salted water and bring to the boil. Once the water is boiling, stir in the spaghetti and return to the boil. Cook the pasta uncovered, stirring occasionally, until al dente, about 12 minutes. Drain well and set in the sink.
- While the pasta is cooking, heat 1 tablespoon of olive oil in a frying pan, and brown the sausages on all sides until they are evenly brown, about 10 minutes. Remove the sausages from the frying pan, and cook and stir the red pepper, yellow pepper, green pepper and onion in the hot frying pan until the vegetables are slightly softened, 4 to 5 minutes. Stir in 2 cloves of garlic and cook and stir until the garlic is fragrant, about 5 more minutes.
- Slice the sausages, and return them to the frying pan. Stir red wine and pasta sauce with the sausages and vegetables, bring to a simmer over medium-low heat, and simmer until the vegetables are soft, the sausage is no longer pink in the middle and the sauce has reduced to about half its volume, 10 to 15 minutes. Stir in red chilli flakes and salt.
- Heat butter in a frying pan; cook and stir the prawn and marinade mixture until the prawns are pink and opaque and the shallot becomes translucent, 5 to 8 minutes. To serve, place pasta on a warmed plate, and spoon prawns over one side of the pasta, and sausage and peppers on the other side.
Reviews & ratingsAverage global rating:(37)
Reviews in English (30)
We just mixed it all together and was lovely. Replaced the Italian sausage with chorizo and also forgot the onion, but still great 😀-20 Apr 2017
This was tasty, but I wouldn't make the shrimp and the sausage sepereate dishes. Don't get me wrong this was good, but I thought it would wow me more than it did. I would make again just mix the shrimp in to the sausage mixture at the end. There is a LOT more shrimp to sausage ratio if you only use a half lb of frozen shrimp.-28 Sep 2010
The recipe was edited by this site for clarity. We prepare the shrimp and sausage mixtures separately to build the flavor profiles, but because there is very little red sauce (it reduces considerably) The shrimp and sausages are served together over the pasta. A nice compromise for carnivores, pescatarians or epicurians.-28 Feb 2010