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Published 21/04/2026
0:20
Serves 4
Easy

Chilli, lemon and prawn tagliatelle

Zesty lemon and a kick of chilli make this prawn tagliatelle an instant favourite for seafood lovers.

This recipe is all about quality ingredients and speed. By butterflying the prawns, they cook quickly and absorb more of the garlic and lemon-infused oil. It's a light yet satisfying meal that brings a taste of the Mediterranean to your kitchen table. Ensure you use high-quality extra-virgin olive oil for the best flavour, and feel free to add your favourite ingredients to make this dish completely your own.

What you'll need...

  • 16-20 large king prawns, shell-on
  • 350g dried tagliatelle, we love using green tagliatelle
  • 80ml extra-virgin olive oil
  • 1 small dried chilli, finely sliced
  • 4 garlic cloves, crushed
  • 2 lemons, zest of both and juice of 1
  • Handful fresh flatleaf parsley, roughly chopped

Method

  1. Remove the heads and shells from the prawns, leaving the tails intact. Butterfly the prawns by running a small, sharp knife down the back and removing the dark line.

  2. Put the pasta in a pan of boiling, well-salted water and cook according to pack instructions.

  3. While the pasta cooks, heat a large frying pan with a glug of the olive oil. When really hot, add the prawns in a single layer. Season well and cook for 2 minutes without turning until they're about two-thirds pink.

  1. Flip the prawns over, then add the rest of the oil, the sliced chilli, crushed garlic, and the lemon zest and juice. Cook for 2 minutes, shaking the pan constantly to coat the prawns.

  2. Drain the pasta and tip into the prawn pan, tossing everything so the pasta is completely coated in the lemony oil. Scatter over the parsley and serve with black pepper.

Shop the tools you will need

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