Easy Prawn Pasta
Spaghetti in a creamy tomato and garlic sauce with chilli and juicy prawns.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
- Ingredients
- 9
- Effort
- Easy
Ingredients
- 300 g (10½ oz) Spaghetti or linguine
- 2 tbsp Olive oil
- 3 cloves Garlic, finely chopped
- ½ tsp Chilli flakes
- 400 g tin (14 oz) Chopped tomatoes
- 100 ml (6⅔ tbsp) Cream
- 400 g (14 oz) Raw prawns, peeled and deveined
- 2 tbsp Parsley or basil, chopped
- Salt and black pepper
You’ll need: Large saucepan, Large frying pan
Method
Cook the pasta in salted boiling water according to the packet instructions. Save a mug of pasta water, then drain.
Meanwhile, heat the oil in a large frying pan over medium heat. Cook the garlic and chilli flakes for 1 minute.
Add the tomatoes and simmer for 6 minutes until thickened. Stir in the cream and season.
Add the prawns and cook for 2–3 minutes until pink and curled. Do not overcook.
Toss through the pasta with a splash of pasta water to loosen. Top with the herbs.
Storage
Best eaten fresh. Fridge up to 1 day; reheat gently with a splash of water until piping hot all the way through. Not suitable for freezing.
