
This spicy garlic shrimp pasta is fast, bright, and full of savory tomato flavor. Tender prawns are tossed with pasta, chili flakes, anchovy, white wine, lemon, and parsley for a restaurant-style dinner in minutes.
Prepare all ingredients before you start cooking: peel and devein the prawns if needed, mince the garlic, chop the parsley, and measure the sauce ingredients.
Bring a large pot of well-salted water to a boil. Add the pasta and cook for 1 minute less than the package directions. Reserve about 1 cup of pasta water, then drain the pasta.
Heat the olive oil in a large skillet over high heat. Add the prawns and cook for about 30 seconds, just until the outside begins to turn opaque.
Add the red pepper flakes and anchovies. Stir for a few seconds to dissolve the anchovies into the oil, then add the garlic and white wine.
Cook for about 30 seconds, stirring constantly, until the wine has mostly evaporated and the garlic smells fragrant.
Add the tomato passata, lemon juice, Parmesan, salt, and black pepper. Bring to a gentle simmer, reduce the heat to medium, and cook for 1 minute only so the prawns stay tender.
Add the drained pasta, 1/2 cup of reserved pasta water, and most of the parsley. Toss gently for about 1 minute, adding a splash more pasta water if needed, until the sauce clings to the pasta.
Taste and adjust with more salt, black pepper, lemon juice, or red pepper flakes. Serve immediately with the remaining parsley and extra Parmesan if desired.
Use raw prawns or shrimp for the best texture; cooked shrimp can become rubbery if simmered. Anchovies melt into the sauce and add savory depth, but you can omit them if preferred. If avoiding wine, use the same amount of pasta water or low-sodium chicken broth. Serve right away, as seafood pasta is best freshly cooked.





