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Peri Peri Prawn Pasta

Peri Peri Prawn Pasta

Peri Peri Prawn Pasta
Recipe by Daleen van der Merwe

Serves: 4
Preparation: 15 minutes
Cooking: 30 minutes


Peri peri sauce
1 red pepper, seeded and chopped

½ large onion, chopped
25 g red chillies, chopped
5 cloves garlic, finely chopped
1½ t paprika
¼ t black pepper
2 tbsp vinegar
1 t salt
½ t lemon zest
2 t mixed herbs
2 tbsp oil

Prawn pasta
250 g fettucini, linguini or spaghetti (pasta)

1 tbsp butter
400 g prawns, peeled and deveined
1 tbsp oil
1 small cucumber, thinly slices
4 spring onions, thinly sliced
½ cup peri peri sauce
lime wedges and sliced spring onions for serving


Peri peri sauce
Blend all the ingredients in a food processor until smooth. Pour into a non-stick pan and cook for 15—20 minutes on medium—low heat until thick, stir at regular intervals.

Prawn pasta
In a large pot of salted boiling water, cook pasta according to pack instructions until al dente. Drain and return to pot.

In a large pan over medium-high heat, heat the butter. Cook the prawns until pink, about 3 minutes, then transfer to a plate.

In the same pan, heat the oil and cook the cucumber and spring onions until tender, 5 to 6 minutes. Then add the cooked prawns, cooked pasta and peri peri sauce, stir until coated.

Serve with lime wedges and sliced spring onions.

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