Pesto King Prawn Pasta

Ingredients

• 250 gPasta (linguine, spaghetti or fusilli lunghi)
• 1 tspOlive oil
• 1 tspGarlic purée (or 2 cloves, crushed)
• 1 tspChilli purée (or 1 chilli, finely chopped or crushed)
• 160 gRaw king prawns
• 10Cherry tomatoes, halved
• 190 gBasil pesto
• To tasteSalt and pepper
• To tasteParmesan, grated, to serve
• 1 tbsp (optional)Fresh basil leaves

Instructions

1. 1

   Cook the pasta

   Bring a large pan of salted water to the boil over a high heat. Cook the pasta according to the time on the packet.

2. 2

   Warm the aromatics

   Meanwhile, heat the olive oil, garlic and chilli in a large frying pan over a medium heat.

3. 3

   Add the prawns

   Add the king prawns and stir them through the oil.

4. 4

   Cook the tomatoes

   Add the cherry tomatoes and season with salt and pepper. Cook over a medium heat for 5–8 minutes, stirring occasionally.

5. 5

   Drain the pasta

   Drain the cooked pasta and transfer it to the frying pan.

6. 6

   Stir in pesto

   Add the basil pesto and stir over a medium heat for 2–3 minutes, until warmed through.

7. 7

   Finish and serve

   Serve the prawn pasta with a generous scattering of grated Parmesan, salt and pepper, and fresh basil leaves.

What is pesto king prawn pasta?

This is a quick pasta dish built around basil pesto, prawns and tomatoes. Basil pesto is associated with Genoa and the Liguria region of Italy; here, it is stirred through pasta with seafood and a little chilli.

The pesto supplies a fragrant, rich coating, while the tomatoes add freshness and the chilli gives the sauce a gentle kick. The short cooking time makes it a handy option for a weeknight.

Nutrition and macros by portion

The nutrition label shows one serving as written: 466 calories, 16g protein, 53g carbs, 21g fat.

The pasta provides most of the carbohydrates, while olive oil, pesto and Parmesan contribute much of the fat. Prawns provide protein, with additional amounts from the pasta and pesto. For a more balanced plate, serve a portion with a generous side of green vegetables or salad.

Choosing the pasta and pesto

Pasta shape: Linguine, spaghetti and fusilli lunghi are all suggested. Cook whichever you choose for the time stated on its packet.

Pesto: A shop-bought basil pesto keeps preparation simple, while homemade pesto also works. Stir it in at the end so it warms through without prolonged cooking.

Cooking the prawns

Aromatics first: Warm the garlic and chilli in olive oil over a medium heat before adding the prawns. This lets their flavour infuse the oil.

Doneness: The recipe cooks the prawns with the tomatoes for 5–8 minutes. Keep the heat moderate and check that the prawns are cooked through before serving.

Getting a cohesive sauce

Tomatoes: Halving the cherry tomatoes lets them soften as they cook. Stir occasionally so they cook evenly alongside the prawns.

Pesto: Add the drained pasta to the pan before stirring in the pesto. Tossing everything together for 2–3 minutes helps coat the strands and warms the pesto through.

Timing the meal

Start the pasta first, then prepare the prawn mixture while it cooks. The recipe's 20-minute total depends on the pasta's packet timing, so have the tomatoes and seasonings ready before the prawns go into the pan.

Add the pasta as soon as it is drained, then finish the dish with the pesto and serve promptly.

What to serve alongside

A simple green salad or steamed green vegetables make an easy side and bring a fresh contrast to the pesto. Crusty bread can also be served alongside to mop up any sauce.

Finish with Parmesan and, if using, fresh basil leaves. Taste before adding extra salt, as both pesto and Parmesan can be salty.

Recipe notes & tips

• Check the pasta packet and coordinate its cooking time with the prawn mixture.
• Halve the cherry tomatoes before adding them so they soften as the prawns cook.
• Keep the pan at a medium heat while the prawns and tomatoes cook.
• Stir the pesto through for 2–3 minutes, just until it is warmed through.
• Taste before adding more salt, as pesto and Parmesan can both be salty.
• Add the optional basil leaves just before serving.

Variations

• Adjust the chilli: Use less chilli purée for a milder dish or more for extra heat.
• Swap the pasta: Choose linguine, spaghetti or fusilli lunghi according to what you have.
• Use fresh garlic: Replace the garlic purée with 2 crushed cloves as suggested.
• Make it homemade: Use homemade basil pesto instead of shop-bought pesto.
• Add extra greens: Serve with a side of steamed green vegetables for a fresher plate.

Common mistakes to avoid

• Overcooking the prawns: Cook them with the tomatoes for the stated 5–8 minutes and check they are cooked through.
• Adding pesto too early: Stir it in after the drained pasta, then warm it through for 2–3 minutes.
• Skipping the seasoning check: Taste the finished dish before adding more salt, since pesto and Parmesan may already be salty.
• Leaving the pasta waiting: Drain it when ready and transfer it straight to the frying pan.
• Using high heat for the sauce: Keep the pan at a medium heat while cooking the prawns and warming the pesto.

How to store

Refrigerate leftovers promptly in an airtight container and eat within 1–2 days. Reheat gently in a pan until piping hot throughout; add a small splash of water if the pasta seems dry.

Frequently asked questions