Creole Prawn Spaghetti
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Creole Prawn Spaghetti

ByJohn Bateman

A spicy, summery prawn pasta built on a homemade Creole paste: onion, peppers, celery and green chilli blitzed with herbs and spice, then loosened with white wine and passata around plump king prawns. The paste makes a big batch, so you freeze the rest for an instant flavour hit another day.

Why this works

  • A homemade Creole paste: blitzing the holy trinity of onion, celery and pepper with chilli and spice gives a deep, Louisiana-style base in minutes.
  • Prawns cooked fast: two minutes is all they need, so they stay sweet and plump.
  • White wine reduced before the passata concentrates it and builds a sauce with real depth.

Ingredient notes and swaps

  • King prawns, raw for the best texture; add them briefly so they do not toughen.
  • The Creole paste makes more than you need; freeze it in portions for stews, eggs or roast veg.
  • Green chilli: adjust to your heat; the paste is meant to have a kick.
  • Spaghetti, or linguine; toss with a little oil after draining so it does not clump.
Creole Prawn Spaghetti

Creole Prawn Spaghetti

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A spicy mix of onion, tomato and peppers, this pasta dish is ideal for summer eating indoors or out.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 2 people
Course: Main Course
Cuisine: American
Calories: 840
Ingredients Method Nutrition Notes

Ingredients
  

For the Creole Paste
  • 2 Red Onions, roughly chopped
  • 4 Garlic Cloves, roughly chopped
  • 3 Celery Sticks
  • 3 Red Peppers, halved and deseeded
  • 4 Green Chillies, chopped, or 2 Tsp Green Chilli Paste
  • 2 Tbsp Tomato Puree
  • 1 Tsp Paprika
  • 1 Tsp Dried Oregano
  • 1 Tsp Dried Thyme
  • 1 Tsp Cumin Seeds
  • 1 Tsp Caster Sugar
  • 1 Tsp Sea Salt
  • 1 Tsp freshly ground Black Pepper
  • 50ml Rapeseed Oil
For the Spaghetti
  • 250g Spaghetti
  • 400g King Prawns, raw
  • 100ml White Wine
  • 200ml Tomato Passata
  • 1 Tbsp Rapeseed Oil
To Serve
  • 10g fresh Basil leaves, roughly chopped

Method
 

For the Creole Paste
  1. Roughly chop the Onion, Garlic, Celery, Red Peppers and Green Chillies
  2. Add all the paste ingredients to a food processor and blitz until smooth
  3. Set aside
For the Spaghetti
  1. Cook the Spaghetti in boiling salted water according to packet instructions
  2. When cooked, drain and drizzle with a little Rapeseed Oil to stop the pasta sticking together
  3. Set aside
  4. In a large saucepan or wok, heat the Rapeseed Oil and fry the Prawns for 2 minutes
  5. Add 4 Tablespoons of the Creole Paste
  6. Add the White Wine and allow to reduce by half
  7. Add the Passata and cook for 3-4 minutes
  8. Add the Spaghetti and mix together
  9. Add a little pasta water to loosen if needed
  10. Season to taste
  11. Divide between two warmed bowls and garnish with Basil
  12. Serve with warm, crusty bread
The remaining Creole Paste can be stored in the freezer in portions and defrosted when needed
  1. Add to pan sauces or toss with roasted vegetables for a spicy kick
  2. Use the Paste in soups or stews to add depth and flavour
  3. Add a tablespoon to scrambled eggs or an omelette for a Southern-style breakfast

Nutrition

Calories: 840kcalCarbohydrates: 69gProtein: 60gFat: 33gSaturated Fat: 4gSodium: 300mgFiber: 11gSugar: 23g

Notes

Keep a close eye on the prawns during frying; they cook very quickly. Overcooking them will make them rubbery and less enjoyable, so aim for just two minutes until pink and opaque.
Allowing the white wine to reduce by half is crucial for deepening the flavour of the sauce. Don’t rush this step, as it helps to concentrate the wine’s aromatic notes.
Be sure to drizzle with a little rapeseed oil immediately after draining to prevent the spaghetti from clumping together, ensuring a pleasing texture in the final dish.

Tried this recipe?

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Tips for success

  • Blitz the paste properly smooth for an even sauce.
  • Reduce the white wine by half before the passata goes in; do not rush it.
  • Fry the prawns just until pink, then build the sauce around them.
  • Loosen with a splash of pasta water if the sauce tightens.

Make ahead, storage and reheating

  • Make ahead: The Creole paste keeps and freezes brilliantly; the pasta is best fresh.
  • Storage: Paste freezes in portions for up to three months; the finished dish keeps a day.
  • Reheating: Gently, with a splash of water to loosen.

What to serve it with

  • Warm crusty bread and a green salad. A cold beer or a crisp white.

FAQ

What is Creole flavour? A Louisiana style built on the holy trinity of onion, celery and pepper with paprika, herbs and chilli.

Can I make the paste ahead? Yes; it is the whole point. Freeze the extra in portions.

Raw or cooked prawns? Raw, cooked briefly, for the best texture.

How spicy is it? As much as you like; adjust the green chilli in the paste.

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