Ingredients
Scale
Prawns
- 300 g (10 oz) fresh prawns/shrimp, peeled and deveined, tail left intact
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
Pasta
- 400 g (14 oz) spaghetti
- 4 tbsp olive oil, divided
- 4 garlic cloves, freshly chopped (1 tbsp worth)
- ½ red onion, finely diced
- 1 punnet (250 g/9 oz) cherry tomatoes
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp tomato paste
- 1 cup (100 g) Parmesan cheese, freshly grated (plus extra to serve)
- 2 tbsp fresh parsley, finely chopped
Instructions
- Combine the prawns, paprika, salt and pepper in a small bowl. Toss to coat.
- Cook the spaghetti as per packet instructions, less 1 minute, and reserve 1 cup of the cooking water (take it out of the pot using a ladle or mug before draining the pasta).
- Meanwhile, heat 2 tbsp olive oil in a large skillet. Once hot, add the prawns and cook for 1 minute on each side. Remove prawns from the pan and set aside.
- Add 2 tbsp olive oil, garlic and red onion to the same pan. Stir for 30 seconds until fragrant. Add 1/2 cup of pasta cooking water.
- Add the cherry tomatoes, season with salt and pepper, and cook for 2-3 minutes. Squash the tomatoes with the back of a fork to release their juices.
- Add the tomato paste and the remaining half cup of pasta cooking water and stir to combine.
- Drain the spaghetti and toss through the sauce.
- Stir through the Parmesan.
- Add the prawns to the skillet, stir through the parsley and serve immediately.
- Sprinkle with extra Parmesan and salt if desired.
Notes
MAKE AHEAD
Prawn Spaghetti is best cooked and served immediately.
LEFTOVERS
Leftovers can be refrigerated for up to 2 days and reheated in the microwave. Take care not to overheat, which will cause the prawns to turn chewy and rubbery.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: pasta, seafod, Prawn Spaghetti
- Method: boil, grill
- Cuisine: Italian