pasta and prawns recipes jamie oliver Spaghetti with prawns, cherry tomatoes & rocket

Let’s be honest with ourselves for a second: pasta is the only reason most of us haven't completely given up on the concept of cooking. It’s the ultimate "I have ten dollars and a dream" meal, but every now and then, you want to feel like a person who actually owns a matching set of wine glasses. That is where prawns come in. Adding prawns to your pasta is the culinary equivalent of putting a tuxedo on a golden retriever—it’s still the same lovable beast underneath, but suddenly it’s fancy enough for a gala. If you’re tired of eating noodles over the sink while pondering your life choices, these two recipes are here to save your Tuesday night and make your neighbors think you’ve finally mastered adulthood.

Prawn Spaghetti Extravaganza

This dish is for those moments when you want to channel your inner celebrity chef without actually having to deal with the paparazzi or the high-stress environment of a professional kitchen. We’re talking about long, silky strands of spaghetti tangled up with succulent prawns that have been kissed by garlic and just enough chili to make you feel alive. It’s fast, it’s loud, and it’s basically a hug in a bowl, assuming that hug also involves a decent amount of olive oil. Put on an apron, throw some flour on your forehead for the aesthetic, and pretend you're filming a cooking segment for a morning show. Your cat will be very impressed.

The Goods:

• 1 lb (500g) Dried Spaghetti (don't even think about breaking it in half)
• 1 lb Raw King Prawns, peeled and deveined
• 4 cloves of garlic, sliced thinner than your patience
• 1 fresh red chili, finely chopped (seeds in if you're brave)
• A handful of cherry tomatoes, halved
• 1 glass of dry white wine (one for the pan, one for the chef)
• Zest and juice of 1 lemon
• A big bunch of fresh flat-leaf parsley
• Extra virgin olive oil and sea salt

The Plan:

1. Get a massive pot of salted water boiling. It should taste like the Mediterranean Sea—salty and full of secrets. Toss in the spaghetti and cook until al dente.
2. While the pasta is doing its thing, heat a generous glug of olive oil in a large pan. Toss in the garlic and chili. When the garlic starts to dance and smell heavenly, throw in the prawns.
3. Cook the prawns until they turn that beautiful "I just spent a week in Ibiza" pink. Add the cherry tomatoes and the wine. Let it bubble away until the tomatoes start to soften and the wine reduces.
4. Drain the pasta, but save a splash of that starchy "liquid gold" pasta water. Toss the spaghetti into the prawn pan.
5. Add the lemon juice, zest, chopped parsley, and a drizzle more oil. Toss it all together like you're trying to win a gold medal in pasta-flipping. If it looks dry, add that pasta water. Serve immediately and try not to eat it all straight out of the pan.

Zesty Prawn & Tomato Delight

If the first recipe was a fancy gala, this one is a breezy summer afternoon on a balcony you probably can't afford. This recipe relies on the holy trinity of Italian-inspired cooking: lemon, garlic, and tomatoes. It’s bright, it’s zingy, and it’s so light you’ll feel like you could go for a run afterward (spoiler: you won't, you'll just have seconds). This is the perfect meal for when you want to impress a date or just convince yourself that you're a sophisticated European traveler instead of someone who spent three hours scrolling through memes today. It’s fresh, it’s vibrant, and it demands to be eaten with a very cold glass of Pinot Grigio.

The Goods:

• 12 oz (350g) Linguine or Tagliatelle
• 20-24 large prawns (frozen is fine, just defrost them first, please)
• 2 cups cherry tomatoes, kept whole so they can pop in your mouth
• 3 cloves of garlic, minced
• 1 shallot, finely diced (because we're fancy now)
• 1 teaspoon dried chili flakes
• A big squeeze of lemon and some extra zest for garnish
• A handful of fresh rocket (arugula) or spinach
• Freshly cracked black pepper and parmesan

The Plan:

1. Boil your pasta in a large pot of salted water. Remember: the pasta waits for no one, so make sure your sauce is ready at the same time.
2. In a wide skillet, sauté the shallot and garlic in olive oil until they are soft and translucent. Don't burn the garlic unless you want your kitchen to smell like a regretful decision.
3. Add the whole cherry tomatoes and the chili flakes. Cook them over medium-high heat until the tomatoes start to blister and burst, releasing their sweet, sweet juices.
4. Toss in the prawns. They only need about 2-3 minutes. If they start curling into a tight 'O' shape, they're overcooked and sad. Aim for a 'C' shape.
5. Add the cooked pasta directly into the skillet along with the lemon juice and a handful of rocket. The heat from the pasta will wilt the greens just enough.
6. Finish with a mountain of lemon zest and a aggressive amount of black pepper. If someone tells you that you shouldn't put parmesan on seafood pasta, ignore them. You don't need that kind of negativity in your life. Enjoy!

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