Prawn pasta with cherry tomatoes and lemon

·3-min read
 prawn pasta
prawn pasta

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

Method

  1. 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.

  2. 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.

  3. 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!

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