Pasta with Prawns and Tomato
Pasta with prawns and tomato is a light supper that comes together while the spaghetti boils: cherry tomatoes burst down into a sweet, garlicky sauce, and the prawns go in for just the last few minutes so they stay tender. Chilli flakes, lemon and parsley keep it fresh. It serves four and takes about 30 minutes, with one pan for the sauce.
- Total
- 30 min
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
- Per serving
- 490kcal
Keeping the prawns tender
Prawns need only 2–3 minutes in the pan, so they go in last, once the tomato sauce is ready. Dry prawns brown and cook evenly; wet ones steam and shrink, so pat them dry with kitchen paper. Take the pan off the heat the moment they are pink and opaque, because the pasta tossing adds a little more heat.
Cooking the spaghetti for 1 minute less than the packet suggests lets it finish in the sauce, where it soaks up the tomato juices. The starchy pasta water helps the sauce cling to the strands.
The method for pasta with prawns and tomato
Tap a time to start a timer.
- Boil the pasta Fill a large saucepan with water, add a generous pinch of salt and bring it to the boil. Cook the spaghetti for less than the packet says (usually ), so it finishes cooking in the sauce. Save a mugful of the cooking water, then drain.
- Soften the garlic While the pasta cooks, heat the oil in a large frying pan over a medium heat. Add the garlic and chilli flakes and cook for , until fragrant but not brown.
- Cook the tomatoes Add the tomatoes, tomato purée and ¼ tsp salt. Cook for , pressing the tomatoes with the back of a spoon as they soften, until they burst and form a loose sauce.
- Add the prawns Pat the prawns dry with kitchen paper and stir them in. Cook for , turning once, until they are pink and opaque all the way through and curled into a C-shape.
- Toss together Add the drained spaghetti, 4 tbsp of the pasta water, the parsley and half the lemon zest. Toss over the heat for , adding more pasta water if the sauce looks dry.
- Serve Squeeze over the lemon juice, taste, and serve straight away with the rest of the lemon zest scattered on top.
Swaps and what to serve
Linguine or tagliatelle work as well as spaghetti. For a richer sauce, add a splash of white wine to the tomatoes and let it bubble for a minute; there is a full recipe in pasta with prawns and white wine sauce. If you want a plain tomato sauce to build on, see pasta with tomato sauce.
Pasta with prawns and tomato needs little alongside: a green salad with a lemony dressing and some crusty bread is plenty.
Common problems and fixes for pasta with Prawns and Tomato
- The sauce is watery.
- The tomatoes need longer, or the pasta was drained too wet. Cook the sauce for another 2–3 minutes before adding the prawns, and toss the pasta in with only a splash of pasta water.
- The prawns are tough and rubbery.
- They have cooked too long. Add raw prawns for the last 2–3 minutes only, and take the pan off the heat as soon as they turn pink and opaque.
- The garlic tastes bitter.
- It has browned. Cook it for no more than a minute over medium heat, or add it with the tomatoes if your hob runs hot.
Frequently asked questions about pasta with Prawns and Tomato
How do you know when prawns are cooked?
Raw prawns turn from grey and translucent to pink and opaque, and curl into a loose C-shape. Overcooked prawns curl into a tight O and turn rubbery.
Can I use cooked prawns?
Yes, but add them at the very end for 1–2 minutes, just long enough to heat through, or they will turn rubbery.
Can I use frozen prawns?
Yes. Defrost raw prawns fully in the fridge overnight, drain them and pat them very dry before cooking.
Can I keep leftovers?
It is best eaten fresh. If you have leftovers, cool them quickly, keep in the fridge for up to 1 day and reheat once, until steaming hot all the way through.
How did you like the recipe?
4.8 / 5 · 37 ratings
