Creamy Tomato Prawn Pasta

Creamy Tomato Prawn Pasta

You know when you’re just in the mood for a certain kind of dish? That’s exactly what happened with me and this creamy tomato bowl, which I really need to make again soon because it was so good! (And great for lunch the next day too.)

I’ve been trying to make a good, creamy, tomato sauce for a while now, and hadn’t quite found anything that satisfied until this. The key, it turns out? Real cream, and lots of it. Seriously, don’t skimp in this recipe or you’ll end up disappointed!

I also “splurged” a bit and got prawns with their tails removed, to enhance the just-dig-in-and-enjoy feeling. It worked really well! I hope you enjoy this as much as I did…

Creamy Tomato Prawn Pasta

Makes: 6-8 servings
Cooking time: 40-50 minutes
Difficulty: Medium

Ingredients:

  • Prawns & marinade:
    • 500 g prawns
    • 3 cloves garlic
    • 1 chili
    • 1 lemon
    • olive oil
    • salt & pepper
  • For the pasta sauce:
    • 1 large brown onion
    • 500 g button mushrooms
    • 3 cloves garlic
    • 3 tbsp tomato paste
    • 1/2 punnet cherry or plum tomatoes
    • 1 400 g tin diced tomatoes
    • 1 cup white wine
    • 300 ml thickened cream
    • 1/4 cup chopped fresh parsley or basil
  • 500 g linguini
  • 4 big handfuls loose mixed baby spinach and rocket
  • Parmesan cheese, finely grated

Put the prawns in a bowl or plastic container and drizzle with 1/2 of the lemon’s juice, olive oil, and a generous amount of salt and a small amount of pepper. Finely chop the chili with or without the seeds (without will not make it very spicy whereas with will probably yield a nice hotness which I wish I’d included!). Use a garlic crusher to add the 3 cloves of garlic, mix well.

Now that the prawns are marinating, roughly chop your onion and mushrooms, and saute on medium heat with a good dose of olive oil. Add the garlic once everything has heated up nicely. When onion is turning brown and mushrooms have released their moisture, stir in the tomato paste and cook for about a minute; this is a MasterChef trick I picked up that really sweetens up the tomato flavour. Then add the diced tomatoes and wine, and quickly slice in half or quarters your cherry or plum tomatoes (depends on size) and stir them in too. Once it’s all hot, reduce to low heat and add the juice of the remaining 1/2 lemon.

At about this point you’ll want to put the pasta on to boil. I used a nice egg and durum wheat linguini and was really pleased! Cook according to instructions, stirring your tomato sauce every few minutes.

While the pasta is on, get another frying pan heating up. Drain the prawns of 3/4 of their liquid, trying to reserve the garlic and chili that’s in the mix. Toss them with a bit more olive oil and add to the second hot frying pan. Cook only until they turn light pink — careful not to overcook! Add prawns to tomato sauce and stir. Also add the loose mixed baby spinach or rocket, and stir carefully until wilted and mixed in.

Once your pasta has cooked, drain and toss with a bit of olive oil. Lastly, add the cream to the sauce and stir well, leaving on heat until just bubbling slightly. Taste and adjust salt and pepper if needed.

Serve up, with Parmesan cheese and a bit more fresh herbs as garnish!

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