Pasta with Prawns and Red Pepper

Pasta with Prawns and Red Pepper

This simple and delicious pasta dish is quick to make and is perfect for a mid-week meal.

Categories: Fish, Pasta

Serves: 4 Preparation time: 15 mins Cooking time: 27 mins



  • 1 red pepper
  • 4 tbsp Filippo Berio Olive Oil
  • 1 onion, peeled and finely chopped
  • 1 clove garlic, peeled and crushed
  • 1 fresh red chilli, cut lengthways, deseeded and chopped
  • 350g dried capellini or linguine
  • 150ml pint single cream
  • 2 tbsp fresh parsley, chopped finely
  • 225g tiger prawns, with the shells left on and their tails
  • Salt and freshly ground black pepper


  1. Grill the pepper until the skin blackens and blisters. Put into poly bags for 20 minutes. Discard the skin an seeds and cut into thin strips.
  2. Heat the oil in a pan and add the onion, garlic and chilli. Cook and stir for 5 minutes.
  3. Cook the pasta according to packet instructions until 'al dente'. Drain well.
  4. Add the pepper to the onion mixture and fry for 2 minutes. Add the remaining ingredients and season to taste. Stir into the hot pasta and heat thoroughly. Serve hot.

Cook with:

Classico Olive Oil

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. It's ideal with everything from meat and poultry to your favourite vegetables.

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