prawn pasta with tomato and parmesan Quick & easy cherry tomato & chilli prawn pasta recipe

There is something inherently magical about the combination of succulent seafood and perfectly al dente pasta. Whether you are winding down after a long workday or looking to impress guests at a weekend dinner party, a prawn-based pasta dish is the ultimate solution. It strikes that rare balance between elegance and comfort, offering a gourmet experience that doesn’t require hours in the kitchen. The sweetness of the prawns pairs beautifully with the acidity of tomatoes, and depending on your mood, you can lean into a velvety, indulgent cream sauce or a bright, spicy kick of chili. Below, we explore two spectacular ways to bring these flavors to your table, ensuring your next meal is nothing short of extraordinary.

Creamy Tomato Prawn Pasta (30 Minute Meal)

If you are craving a dish that feels like a warm hug, this Creamy Tomato Prawn Pasta is exactly what you need. The sauce is a luxurious blend of rich cream and concentrated tomato, coating every strand of pasta in a silky embrace. It’s a 30-minute miracle that tastes like it simmered for hours. The secret lies in the balance of savory garlic and the slight tang of the tomato, which cuts through the richness of the heavy cream to create a perfectly harmonious bite.

Ingredients

• 12 oz (350g) Fettuccine or Linguine
• 1 lb (450g) Large prawns, peeled and deveined
• 2 tablespoons Unsalted butter
• 3 cloves Garlic, minced
• 1 small Shallot, finely diced
• 1/2 cup Tomato puree or passata
• 1 cup Heavy cream
• 1/2 cup Freshly grated Parmesan cheese
• 1 teaspoon Smoked paprika
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Reserve about half a cup of pasta water before draining.
2. While the pasta cooks, melt the butter in a large skillet over medium-high heat. Add the prawns in a single layer, seasoning with salt, pepper, and paprika. Sear for 1-2 minutes per side until pink and opaque, then remove them from the pan and set aside.
3. In the same skillet, add the diced shallots and sauté until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Pour in the tomato puree and heavy cream, stirring to combine. Let the sauce simmer gently for 3-5 minutes until it begins to thicken.
5. Stir in the Parmesan cheese until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water.
6. Add the cooked pasta and the seared prawns back into the skillet. Toss everything together until the pasta is thoroughly coated in the creamy sauce. Garnish with fresh parsley and serve immediately.

Chilli Prawn and Tomato Pasta

For those who prefer a bit of fire and brightness in their bowl, this Chilli Prawn and Tomato Pasta is a revelation. This recipe focuses on fresh, vibrant ingredients—think bursting cherry tomatoes, sharp garlic, and the lingering heat of red chilies. It’s a lighter alternative to cream-based sauces, relying on high-quality olive oil and a splash of white wine to create a "sauce" that highlights the natural sweetness of the seafood. It is Mediterranean sunshine on a plate, perfect for a breezy evening dinner.

Ingredients

• 12 oz (350g) Spaghetti
• 1 lb (450g) King prawns, raw and cleaned
• 4 tablespoons Extra virgin olive oil
• 1-2 Red chilies, thinly sliced (adjust to your heat preference)
• 4 cloves Garlic, thinly sliced
• 1 pint Cherry tomatoes, halved
• 1/4 cup Dry white wine (like Pinot Grigio)
• Juice and zest of half a lemon
• A handful of fresh rocket (arugula) or flat-leaf parsley
• Sea salt and cracked black pepper

Instructions

1. Cook the spaghetti in a large pot of boiling salted water until just under al dente. It will finish cooking in the sauce.
2. Heat the olive oil in a wide pan over medium heat. Add the sliced garlic and chili, cooking for 1-2 minutes until the garlic is golden but not burnt.
3. Increase the heat slightly and add the cherry tomatoes. Sauté for 4-5 minutes, pressing down on them occasionally with a wooden spoon so they burst and release their juices.
4. Add the prawns to the pan and cook for 2 minutes until they start to turn pink.
5. Pour in the white wine and let it bubble and reduce by half. This deglazes the pan and builds a deep flavor base.
6. Transfer the cooked spaghetti directly from the water into the pan using tongs. Add the lemon juice and zest.
7. Toss everything vigorously for 1-2 minutes, adding a splash of pasta water if needed to help the oil and tomato juices emulsify into a light sauce.
8. Season with salt and pepper, stir in the fresh herbs or rocket, and serve with an extra drizzle of olive oil.

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