You can find this easy recipe for air fryer Prawns Pil Pil Pasta on page 122 of my fourth book, The Ultimate Air Fryer Cookbook: 15 Minute Feasts. This book is all about simple and delicious air fryer meals that are ready in a flash.
My family always orders prawns pil pil whenever we visit Spain. It never disappoints. Over the years, we’ve tasted countless variations, each restaurant adding its own twist—some with extra garlic, others with a fiery kick of chilli, and occasionally a touch of smoked paprika or even a splash of sherry for added depth. It’s one of those dishes that arrives at the table still bubbling away in its little clay dish, the irresistible aroma of sizzling garlic drawing everyone in before the first bite.
For us, prawns pil pil isn’t just a delicious starter; it’s a reminder of long summer evenings spent dining al fresco, watching the sun set over the coast and sharing plates with family and friends. Every bite is packed with sunshine, warmth and a little bit of holiday magic.
So, I’ve created a version that brings those memories home, inspired by all those memorable meals but made incredibly simple thanks to the air fryer. It’s quick to prepare, bold in flavour and perfect for a cosy night in when you’re craving something special without the fuss. Serve it with some crusty bread to mop up the garlicky oil, and enjoy your own mini Spanish getaway at home!
PREP 5 minutes
COOK 15 minutes
SERVES 2 people
KIT you will need an air fryer, a mixing bowl and a heatproof dish that fits into your air fryer (optional)
Ingredients for Air Fryer Prawns Pil Pil Pasta
170g fresh prawns (if frozen, defrost in the fridge overnight)
2 tsp garlic paste
3 tbsp tomato purée
2 tsp red pesto
1 tsp paprika
1 tsp dried chilli flakes
2 tbsp olive oil
250g fresh tagliatelle
1 tsp butter
sea salt and ground black pepper
To serve:
1 tsp chilli oil, for drizzling
fresh parsley
1 red chilli, chopped
crusty bread (optional)
Method
Start by placing the prawns in a bowl. Add the garlic paste, tomato purée, red pesto, paprika, and chilli flakes. Drizzle with the oil, then season with salt and black pepper. Use a spoon to stir the mixture thoroughly, making sure each prawn is evenly coated in the flavours. For an extra depth of taste, you can cover the bowl and leave the prawns to marinate in the fridge overnight.
Remove the crisper plate and transfer the marinated prawns to the basket. If you prefer, you can use a heatproof dish, just ensure it will fit in the air fryer and that there’s enough room to accommodate the pasta later on. Set the air fryer to 190°C and cook for 3–5 minutes, giving the prawns a stir halfway through cooking.
While the prawns are in the air fryer, boil the kettle. Place the tagliatelle into the same bowl you used for the prawns. This helps the pasta absorb some of those gorgeous flavours. Pour over enough boiling water to cover the pasta, separate the strands, and place a plate on top as a lid. Leave it for around five minutes so the pasta begins to soften.
Once the prawns are starting to turn pink and curl, add 2 tablespoons of the reserved pasta water and stir. Drain the tagliatelle, keeping about 150ml of the pasta water aside. Add the pasta to the prawns along with the butter, stirring gently to coat everything in the rich tomato sauce. Continue to cook for another 3–5 minutes, stirring occasionally, until the prawns are fully cooked and the pasta has absorbed the flavours.
Serve immediately, drizzling over some chilli oil and sprinkling with fresh parsley. For extra heat and crunch, add chopped fresh chillies and serve with crusty bread to mop up the sauce.
Tips for Perfect Air Fryer Prawns Pil Pil Pasta
Getting this dish just right is easier than you think, and a few simple tips can elevate it further. Always choose fresh or high-quality frozen prawns. If using frozen, make sure they are defrosted and patted dry before marinating. This prevents excess water from diluting the flavours and ensures they cook evenly in the air fryer.
Marinating is key to a punchy taste. Even a short 30-minute rest in the fridge allows the spices and oil to infuse, but for the most flavour, marinate overnight. Don’t be afraid to adjust the spice levels to your taste. If you prefer a milder dish, reduce the chilli flakes, but if you love a fiery kick, add a little extra or even a pinch of smoked paprika for depth.
When cooking in the air-fryer, avoid overcrowding the basket. Give the prawns space so that hot air circulates around each one. This helps them cook evenly and develop a slightly crispy edge without steaming. Stir halfway through the cooking time for the best results.
For the pasta, soaking it in boiling water in the same bowl used for marinating not only speeds up cooking but also lets it absorb some of the prawn marinade, giving every strand extra flavour. Save a little pasta water before draining; adding it to the prawns helps bind the sauce and keeps the pasta silky and saucy.
Finally, don’t forget the finishing touches. A drizzle of chilli oil, a sprinkle of fresh parsley, or a few chopped fresh chillies adds colour, heat, and freshness. Serve with crusty bread to scoop up all that garlicky, tomatoey sauce. It’s a small detail that makes a big difference. With these tips, your air-fryer prawns pil pil will be packed with flavour, perfectly cooked, and ready to transport you to the sunny Spain.
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