Prawn Pasta

Ingredients

• 500 gpeeled and deveined green tiger prawns
• 500 gpasta of your choice
• 60 ml (¼ cup)pasta cooking water, reserved
• to tastemixed olives from the deli
• 1 cupfresh basil leaves, torn
• 4 punnetscherry tomatoes
• zest of 2lemons
• juice of 1lemon
• 1onion, finely diced
• 8 clovesgarlic, crushed
• 1 (optional)red chilli
• as neededolive oil
• to tastesalt and pepper

Instructions

1. 1

   Sear the prawns

   Sear the prawns in a pot until they are halfway cooked, then take them out and set them aside.

2. 2

   Cook the aromatics

   In the same pot, add olive oil, onion, garlic and the chilli, if using. Cook until fragrant.

3. 3

   Blister the tomatoes

   Add the cherry tomatoes and stir. Let them blister and cook down until they form a sauce.

4. 4

   Cook the pasta

   While the sauce cooks, prepare the pasta according to the packet instructions. Reserve 60 ml (¼ cup) of the pasta water.

5. 5

   Combine the pasta

   Add the lemon zest, lemon juice and olives to the sauce. Add the pasta, prawns, basil and reserved pasta water, then mix to bring the sauce together.

6. 6

   Season and serve

   Season with salt and pepper to taste, then serve.

What is prawn pasta?

Prawn pasta is a broad family of pasta dishes pairing seafood with noodles and a sauce. This version takes a fresh, Mediterranean-inspired route, with tomatoes, olives, basil and lemon rather than a heavy cream sauce.

The tomatoes cook down to coat the pasta, while reserved cooking water helps the sauce cling. Prawns go in after their initial sear so they finish cooking alongside the other ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 640 calories, 45g protein, 91g carbs, 10g fat.

Most of the carbohydrates come from the pasta, while the prawns contribute much of the protein. The pasta, olive oil and olives account for a share of the fat; add a side of vegetables or salad to round out the plate.

Build the tomato sauce

Aromatics first: soften the onion, garlic and optional chilli in the same pot used for the prawns, letting their fragrance develop before adding the tomatoes.

Tomatoes next: give them time to blister and collapse. The recipe does not specify a cooking time, so use their softened, saucy appearance as your cue.

Keep the prawns tender

Halfway cooked: the prawns are only seared briefly at the start, then set aside. This gives them time to finish in the sauce without spending the whole cooking process in the pot.

Doneness cue: prawns should be opaque and firm when cooked through. Avoid leaving them in the pan longer than needed, as they can become tough.

Use the pasta water

Starchy water: reserve 60 ml (¼ cup) before draining the pasta. It helps loosen the sauce and bind it to the noodles when everything is mixed together.

Add it as directed with the pasta, prawns and basil. If the sauce already looks loose, add the reserved water gradually rather than pouring it all in at once.

Finish with lemon and olives

Lemon: the zest and juice bring a fresh, tangy finish to the tomato sauce. Add both at the sauce-finishing stage, as the method directs.

Olives and basil: olives add a savoury note, while torn basil brings freshness. Mix them through at the end so the basil stays bright.

Choose a pasta shape

Long pasta: spaghetti or linguine works well for twirling through the tomato sauce.

Short pasta: penne or fusilli can also catch the sauce and pieces of tomato. Follow the packet timing for whichever shape you choose.

Make it a meal

Serve the pasta straight away while the sauce is glossy and the prawns are warm. A simple green salad or steamed vegetables make an easy accompaniment.

If you want something alongside, offer bread for scooping up any tomato sauce left in the bowl.

Recipe notes & tips

• Set aside the pasta water before draining so it is ready for the sauce.
• Use a pot large enough to give the tomatoes room to blister and cook down.
• Tear the basil just before adding it to keep it fresh-looking.
• Taste the sauce before adding salt, as deli olives can be salty.
• Keep the optional chilli out if you prefer a milder pasta.

Variations

• Use linguine: choose it instead of another pasta shape for a long, silky finish.
• Add extra chilli: include the optional red chilli for more heat.
• Try black olives: use them in place of the mixed deli olives for a stronger olive flavour.
• Add spinach: stir a handful through at the end until just wilted.
• Use parsley: swap it for the basil if you want a different fresh herb.

Common mistakes to avoid

• Overcooking the prawns: sear them only until halfway cooked, then set them aside to finish later.
• Draining away the pasta water: reserve 60 ml (¼ cup) before draining.
• Rushing the tomatoes: let them blister and cook down until they form a sauce.
• Adding too much salt early: taste first, since the olives can bring saltiness.
• Leaving the sauce too thick: mix in some reserved pasta water to help it coat the pasta.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat gently in a pan with a small splash of water, just until hot, to help loosen the sauce without overcooking the prawns.

Frequently asked questions