Spaghetti with prawns and lemon in arrabbiata sauce


Spaghetti with prawns and lemon in arrabbiata sauce

By Barilla

Whether you are entertaining guests or are after inspiration for a midweek meal, you can't look past this quick and easy recipe. This classic arrabbiata dish with a seafood twist will make any foodie envious of your skills, and there is no need to let them know what the key ingredient is - delicous bottled sauce!

Serves: 4


  • 340g Barilla Spaghetti
  • 1 jar Barilla Arrabbiata sauce
  • 400g peeled prawns, tails on
  • 1 clove garlic, chopped
  • 1g chilli flakes
  • 20g capers
  • ¼ glass dry white wine
  • 20g parsley, chopped
  • 1 lemon, zest and juice
  • 40g butter, cubed
  • Extra Virgin Olive oil
  • Rock salt, for pasta water
  • Sea salt, to taste

Head to Coles or Woolworths to pick up your fresh prawns and all of the other dish essentials.


  1. Bring a large saucepan of water to the boil. Once boiling, add rock salt. We recommend 7 grams per litre of water.
  2. Drop Spaghetti into the boiling salted water and cook as per instructions on the box.
  3. In a large fry pan gently heat some Extra Virgin Olive oil. Add the garlic, and once golden in colour add the chilli, prawns and capers.
  4. Season with salt and sprinkle with wine, allowing the alcohol to evaporate. Add the Arrabbiata sauce and bring a simmer.
  5. Drain the pasta 2 minutes before the recommeneded time, saving 1 ladle of cooking water. Place the drained pasta and cooking water in with the sauce to finish cooking.
  6. Add butter, parsley, lemon zest and juice. Mix until well combined.
  7. Serve with a drizzle of olive oil and top with parsley.

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