- 500 g green prawns/shrimp, peeled, deveined, tails left intact (300 g peeled weight), see note 1
- 1/2 tsp sweet paprika
- 1/2 tsp salt, plus extra to taste
- 1/2 tsp black pepper, plus extra to taste
- 250 g pasta of choice (tagliatelle, pictured, or pappardelle is my favourite)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 red onion, finely diced
- 1 tsp garlic, freshly minced
- 130 g semi-dried tomatoes, oil drained and finely chopped
- 1 cup chicken or vegetable stock
- 2 cups fresh baby spinach, Tuscan kale or silverbeet, roughly chopped
- 2 cups thickened/heavy cream
- 1 cup Parmesan cheese, freshly grated, plus extra to serve
- Chilli flakes, to serve, optional
- Sprinkle the prawns with the sweet paprika, salt and black pepper in a small bowl and toss to coat. Do not leave the prawns marinating for longer than 20 minutes.
- Cook the pasta as per the packet instructions, less 1 minute. Drain.
- Meanwhile, heat the olive oil in a large, deep pan over medium-high heat. Add the prawns and cook for 1 minute on each side. Remove from the pan and set aside on a plate.
- To the same pan, add the butter, red onion and garlic. Cook, stirring for 1-2 minutes until softened.
- Add the semi-dried tomatoes and chicken stock. Cook for 1-2 minutes or until the stock has reduced by half.
- Add the fresh baby spinach, Tuscan kale or silverbeet. Cook, stirring, until softened (this will take 1 minute for the baby spinach or 4-5 minutes for firmer greens like kale and silverbeet).
- Add the cream and cook, simmering for 1-2 minutes until the cream has thickened.
- Stir through Parmesan cheese, cooked pasta and cooked prawns (reserve a few prawns for on top if desired).
- Season to taste and serve immediately, sprinkled with extra Parmesan cheese and chilli flakes, if using.
Note 1 – Frozen prawns from the supermarket can be used. They are a great option to have in the fridge and take only a few minutes to thaw under cool, running tap water before they are ready to use. Tap them dry using a paper towel before marinating.
Tuscan Prawn Pasta is best made and eaten immediately, but you can speed dinner up by having the greens shredded in advance. Store your washed and dried baby spinach, Tuscan kale or silverbeet in an airtight container or reusable sandwich bag for 3-5 days. Tuck a sheet of paper towel into the container/bag to absorb any excess moisture.
Although Tuscan Prawn Pasta is best made and eaten immediately, leftovers can be refrigerated for up to 2 days. The oils will separate from the cream during reheating, but the end result will be equally delicious.
- Prep Time: 8 mins
- Cook Time: 12 minutes
Keywords: prawn pasta, creamy prawn pasta, tuscan prawn pasta