Creamy King Prawn, Chilli & Garlic Spaghetti with Birch & Waite Creamy Cocktail Seafood Sauce

Serves: 4
Prep time:

Olive Oil3 tbsp
Red Chilli Flakes1 tsp
Garlic Cloves, Minced6
Leek, Thinly Sliced (White Only)1
Fennel, Thinly Sliced1
Whole Cooked King Prawns16
Sea Salt Flakes And Black Pepper (To Taste)
Packed Fresh Parsley Leave1 cup
Fennel Fronds6
Dry Spaghetti210 g
Drizzle Of Olive Oil, Lemon Wedges, Extra Chilli Flakes – To Serve
Creamy Cocktail Seafood Sauce


  1. Cook spaghetti for 8-10 in boiling salted water until al dente. Drain all but some of the cooking liquid. Set aside.
  2. Heat oil in a large, shallow, wide chef’s pan on medium-high. Add chilli flakes, garlic, leek and fennel. Cook for a few minutes, tossing constantly until starting to caramelise. Reduce heat to medium and cook for a further few minutes until soft and glazed.
  3. Add prawns, increase heat to medium-high and cook for a couple of minutes until prawns are heated through.
  4. Add cooked hot pasta to pan with a jar of the Birch & Waite Creamy Cocktail Seafood Sauce. Mix well. If too thick, add a ladle of the warm pasta cooking water to loosen the sauce. Season with salt and pepper.
  5. Serve Creamy King Prawn, Chilli & Garlic Spaghetti on a large serving platter. Garnish with parsley and fennel fronds. Drizzle olive oil, sprinkle extra chilli flakes and serve immediately with lemon wedges.

Recipe created by Cook Republic for Birch & Waite.

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