Our prawn pasta with cherry tomatoes recipe is proof that you can work wonders with just a few simple ingredients.
Evoke days in the Mediterranean sun with this penne pasta recipe with prawns and cherry tomatoes. Zesty lemon works to bring out the flavours of the seafood, creating a light and delicious dinner perfect for a spring or summer's evening. By heating the tomatoes with garlic, they absorb much of the flavour and a sprinkle of fresh parsley is the perfect finishing touch. Bellisimo.
Ingredients
- 400g spaghetti, penne, fusilli or other pasta shapes
- 2 tbsp (20g) butter or low-fat spread suitable for frying, eg. Clover Lighter
- 2 garlic cloves, crushed
- 500g vine cherry tomatoes, quartered
- 300g raw king prawns, shelled and deveined
- Zest of 1 lemon
- Freshly ground black pepper
- 2 heaped tbsp flat leaf parsley
- Wedges of lemon to serve
WEIGHT CONVERTER
Method
- Bring a large saucepan of water to the boil and add the pasta. Give it a stir and cook for 10 minutes exactly, uncovered. When the pasta is cooked, drain quickly and reserve the pasta water in a jug.
- Meanwhile, heat the butter or spread in a deep frying pan and add the garlic, and gently cook for 1 minute without colour. Add the tomatoes and cook over a low-medium heat for 10 minutes - resist the urge to stir them as this will break them down and you want to retain a little of their shape.
- Pour 200ml of the pasta water onto the tomatoes and garlic and bring to the boil. Then add the prawns and continue to cook over a medium heat for 2-3 minutes, stirring until they are cooked through and have all turned pink. Just before serving add the pasta, lemon zest, season with freshly ground black pepper and parsley and toss through. Serve on warmed plates with a wedge of lemon.
Top tip for this prawn pasta
Add an extra hit of Spanish flavour to this dish by adding a few chunks of chorizo to the pan at the same time as the tomatoes. As it cooks it will release its red oils and spicy flavour.
Why is it better to use raw prawns here?
Raw prawns tend to be slightly more expensive that cooked ones because they are harder to store, but they are worth the extra if you can afford it because the texture will be much more tender and juicy. For the best price and quality buy them frozen rather than chilled. If you prefer, use cooked prawns.
Why do Italians not put parmesan on seafood?
In Italy it is not considered correct to put parmesan cheese on any type of pasta that uses fish or seafood. This is because the strong flavour of the parmesan cheese will overwhelm the delicate flavour of the prawns. If you were eating prawn pasta in a restaurant in Italy, the waiter will not want to offer you cheese with it. That said, in the comfort of your own home where no one is judging you, you can do what you like!
You might also like...
Jessica Dady is Food Editor at GoodtoKnow and has over 12 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies.
-
Prawn pasta with cherry tomatoes and lemon
Our prawn pasta with cherry tomatoes and lemon is so simple to make at home and is bursting with plenty of flavour - the perfect mid-week meal.
By Jessica Dady Published
-
Tomato, bean and basil pasta salad
This tomato, bean and basil pasta salad is a great alternative to sandwiches for lunch boxes and is also an excellent vegan buffet option if you’re hosting a party.
By Rose Fooks Published
-
Simple chorizo and tomato linguine with rocket
This simple chorizo and tomato linguine with rocket is the perfect family dinner. Swap the rocket for some steamed broccoli if it’s too spicy for your little ones.
By Rose Fooks Published
-
Annabel Karmel's trio of vegetables with tomato and basil
Suitable for six months plus, this baby food by nutritional expert Annabel Karmel is made with a whole heap of veggies...
By Annabel Karmel Published
-
Annabel Karmel's cheesy carrot stars
These flavour-packed cheesy carrot stars by Annabel Karmel are perfect for introducing finger foods to your little one...
By Annabel Karmel Published
-
Steak and salsa wraps
Our steak and salsa wraps are one of those build-you-own suppers the teens in your house will love...
By Jessica Ransom Published
-
Feel insecure in your relationship? Check if you recognise these 6 'healthy habits'
If you're feeling insecure in your relationship, take a look at these six healthy habits that those in a secure partnership practice - introducing them could make a difference.
By Lucy Wigley Published
-
Emotionally healthy children need their parents to do these 10 important things, according to experts
Therapists share the 10 strategies children need their parents to use to be emotionally nurturing. If you want emotionally healthy children - give them a try.
By Lucy Wigley Published
-
Compromising may be killing your relationship - here are 5 ways to reach healthy compromises, according to relationship expert
Compromising isn't always the best way to keep the peace in a relationship
By Charlie Elizabeth Culverhouse Published