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Gluten Free Peppery Peanut Prawn Pasta

You'd never thing peanuts and prawns would go so well together but they do. In pasta you can create a kind of oriental twist with an Italian pasta base, we use a delicious gluten free pasta, but make sure you cook it so it's al dente otherwise you may find it goes a bit mushy! If you love peanuts you'll love this.

Added 20th January 2016
Updated 31st January 2021
Recipe by Alison Wheatley

This recipe is...

  • High Fibre High Fibre
  • High Protein High Protein
  • Low Sugar Low Sugar


2tbsp olive oil
2tbsp tamari sauce
2tbsp cyder vinegar
3tbsp smooth peanut butter
1/2tsp cayenne pepper
120g prawns
100g pasta
4-5 savoy cabbage leaves
1/2 carrot
100g unsalted peanuts
  • Preparation Time: 40 Mins
  • Cooking Time: 30 Mins
  • This recipe makes 2 servings

This recipe is free from...

Tree Nuts


1. In a bowl mix together the olive oil, tamari sauce, vinegar, peanut butter and cayenne pepper.

2. Drop in the prawns, coat well with the peanut mixture and allow to sit for 15-20 mins to marinade.

3. Meanwhile cook the pasta. While that is cooking cut the cabbage into strips and the carrot into ribbons. Once the pasta is almost cooked drop in the cabbage and carrot for a couple of minutes until pasta is cook and the veg heated though.

4. Add a little oil to a frying pan, drop in the peanuts and fry for a couple of mins, and then add in the prawns for another few minutes until prawns are heated through. Discard any sauce that is left over once you have taken the prawns out the marinade.

5. Pour pasta and veg onto a plate and top with the nuts and prawn mix.

Nutritional Information (Per serving)

Calories Carbs Fibre Fat Sugar Protein
845 66g 8g 51g 6g 37g

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