Tuscan Prawn Pasta

Tuscan Prawn Pasta is the perfect meal to make at home because it’s super easy, outrageously creamy and delicious. It still feels as fancy as going out, yet is way less expensive and way more satisfying because you have made it yourself in the comfort of your own home! The most time-consuming part of this recipe is waiting for the pasta water to boil and, from there, dinner is on the table within 8 minutes!  You can usually get the best value prawns (shrimp) by buying them from the freezer section at the supermarket. I am a self-confessed seafood snob and will always search for the best-quality, freshest seafood I can find from my local fish shop, but I have got to say I have been blown away by the quality of the frozen version. They are super fresh and so easy to cook with. They are now a freezer staple for quick dinners. The prawns are tossed through a luscious, decadent, garlicky, creamy sauce, which is truly restaurant-worthy, before being finished with a generous sprinkle of parmesan. It’s the perfect comforting dish for special occasions!

Tuscan Prawn Pasta

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5 from 5 reviews

Tuscan Prawn Pasta is as deliciously ideal for a quick weeknight dinner or as an elegant meal for easy entertaining. Using prawns (shrimp) from the freezer section of the supermarket, makes this dish a breeze to make.

• Total Time: 20 minutes
• Yield: 4 1x

Ingredients

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• 500 g (1 lb 2 oz) raw prawns (shrimp), peeled, deveined, tails intact (see note 1) 
• ½ tsp sweet paprika
• ½ tsp sea salt flakes, plus extra to taste
• ½ tsp cracked black pepper, plus extra to taste
• 250 g (9 oz) pasta of choice (tagliatelle, pictured, or pappardelle are my favourites) 
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 red onion, finely diced
• 1 tsp freshly minced garlic
• 130 g (4½ oz) semi-dried (sun-blushed) tomatoes, oil drained and finely chopped
• 1 cup (250 ml) chicken or vegetable stock
• 2 cups (90 g) fresh baby spinach, Tuscan kale (cavolo nero) or silverbeet (Swiss chard), roughly chopped
• 2 cups (500 ml) thickened (heavy) cream
• 1 cup (100 g) freshly grated parmesan, plus extra to serve
• Chilli (red pepper) flakes, to serve (optional) 

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Instructions

1. 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. 
2. Cook the pasta as per the packet instructions, less 1 minute (they will finish cooking in the sauce). Drain. 
3. Meanwhile, heat the olive oil in a large, deep, heavy-based 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. 
4. To the same pan, add the butter, red onion and garlic. Cook, stirring, for 1–2 minutes until softened. 
5. Add the semi-dried tomatoes and chicken stock. Cook for 1–2 minutes or until the stock has reduced by half. 
6. 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). 
7. Add the cream and allow to simmer for 1–2 minutes until the cream has thickened. 
8. Stir through the parmesan, cooked pasta and cooked prawns (reserve a few prawns for on top, if desired).
9. Season to taste and serve immediately, sprinkled with extra parmesan and chilli flakes, if using. 

Equipment

Large Wooden Spoon

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Staub Chistera

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Notes

Note 1 – Frozen prawns (shrimp) 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.

MAKE AHEAD

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 (cavolo nero) or silverbeet (Swiss chard) 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.

LEFTOVERS

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.

• Author: Nicole
• Prep Time: 8 mins
• Cook Time: 12 minutes