There’s something about a good Prawn Pasta that feels like summer by the sea — even when you’re just cooking in your own kitchen. The aroma of garlic hitting the pan, the prawns turning pink in olive oil, and that bright tomato sauce clinging to the noodles — it’s the kind of dish that makes you pause for a second and savor.
Whether it’s for a cozy dinner at home or a quick date-night meal, this recipe is full of flavor, color, and simplicity.
Table of Contents
Why You’ll Love This Prawn Pasta
This isn’t your average seafood pasta — it’s light, zesty, and perfectly balanced.
- Juicy prawns cooked to perfection
- Fresh tomato sauce — no heavy cream needed
- Ready in under 30 minutes
- A subtle heat from chili flakes
- Perfect balance of savory, sweet, and spicy
- Feels gourmet but uses everyday ingredients
I still remember the first time I made this dish — I’d just gotten back from a trip to the Gulf Coast, where I’d tasted prawn pasta so simple, it blew me away. No fuss, no fancy ingredients, just good olive oil, garlic, and ripe tomatoes. When I came home, I recreated that moment, and every time I make it now, it takes me back there — waves crashing, shrimp boats on the horizon, and dinner by sunset.
Ingredients You’ll Need
Fresh, quality ingredients make all the difference here.
Main Ingredients
- 300g raw prawns (thawed, peeled, deveined)
- 300g linguine or spaghetti
- 500g fresh tomatoes, diced
- 1 cup fresh parsley, chopped
- 1 tbsp tomato paste
- 2 cloves garlic, minced
- ½ tbsp dried chili flakes (adjust to taste)
- 1 tsp sugar (brown or white)
- Salt and pepper, to taste
- 2 tbsp olive oil (plus more for serving)
Prawn Seasoning
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp paprika (sweet or smoky)
- 1 tbsp olive oil
Optional Garnishes
- Fresh parsley
- Extra virgin olive oil drizzle
- Parmesan cheese
Optional Add-Ons or Substitutes
- Add a squeeze of lemon for brightness
- Swap chili flakes for mild red pepper if you prefer less spice
- Use canned diced tomatoes if fresh aren’t available
- Try basil instead of parsley for an Italian twist
- Toss in cooked mussels or scallops for a seafood medley
Step-by-Step Instructions
Cooking this dish is all about timing and layering flavors — from the prawns to the sauce to the pasta finish.
- Cook the pasta: Boil linguine or spaghetti in salted water until al dente. Reserve ½ cup of pasta water before draining. (Jake’s tip: A little pasta water helps the sauce stick perfectly.)
- Season the prawns: In a bowl, combine prawns with garlic, salt, pepper, paprika, and olive oil. Mix and let marinate for 10 minutes.
- Cook the prawns: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add prawns and cook for 1–2 minutes per side until pink. Remove and set aside.
- Make the sauce: In the same pan, add a bit more olive oil and sauté minced garlic for 30 seconds. Stir in diced tomatoes, tomato paste, sugar, chili flakes, salt, and pepper. Simmer for 8–10 minutes until thickened.
- Combine: Add cooked pasta to the pan with a splash of pasta water. Toss well to coat, then return prawns and chopped parsley. Mix everything together until heated through.
- Serve: Garnish with more parsley, a drizzle of olive oil, and a sprinkle of parmesan cheese.
Quick Reminders:
- Don’t overcook the prawns — they should be tender, not rubbery.
- Use fresh tomatoes for the best flavor.
- Taste the sauce before serving and balance sweetness with salt or lemon.
- Add chili gradually — it’s easier to add heat than remove it.
Expert Tips for Success
A few pro touches make this pasta unforgettable.
- Use good-quality olive oil — it’s the base of the flavor.
- For deeper flavor, roast the tomatoes beforehand.
- Deglaze the pan with a splash of white wine for a restaurant-style finish.
- Always finish the pasta in the sauce — never the other way around.
- Don’t skip the fresh herbs — they bring the dish to life.
If you love seafood pasta like this, you’ll definitely enjoy my Tomato Seafood Pasta. It’s another coastal-inspired dish that brings rich tomato depth and ocean-fresh flavor to your plate.
Serving Suggestions
This Prawn Pasta is versatile — serve it as a main dish or part of a cozy Italian-style spread.
- Pair with garlic bread or crusty baguette
- Add a side salad with lemon vinaigrette
- Serve with roasted veggies or sautéed spinach
- Garnish with lemon wedges for a bright finish
- Pair with a refreshing sparkling water with lime
- Enjoy alongside Fettuccine with Shrimp for a seafood lover’s dinner night
For a rustic Italian meal, try serving it family-style — straight from the skillet to the table, with fresh herbs and extra parmesan on top.
Storing and Reheating
This pasta tastes even better the next day when the flavors meld together.
How to Store It
- Store leftovers in an airtight container for up to 3 days.
- Keep prawns and pasta together for convenience.
- Drizzle with olive oil before refrigerating to prevent sticking.
How to Reheat It
- Reheat in a skillet over medium heat with a splash of water or olive oil.
- Toss gently to revive the sauce.
- Avoid microwaving for too long — it can overcook the prawns.
This pasta reheats beautifully for lunch or an easy dinner the next day.
Nutrition (Per Serving)
- Calories: 470 kcal
- Protein: 32 g
- Fat: 14 g
- Saturated Fat: 2 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Sugar: 8 g
- Cholesterol: 180 mg
- Sodium: 560 mg
- Potassium: 680 mg
- Vitamin A: 350 IU
- Vitamin C: 20 mg
- Calcium: 90 mg
- Iron: 3 mg
Packed with lean protein and heart-healthy fats, this pasta is a delicious, balanced meal that satisfies without feeling heavy.
Frequently Asked Questions
Can I use frozen prawns?
Yes, just thaw them completely and pat dry before seasoning.
What can I use instead of fresh tomatoes?
Canned diced tomatoes work great — just reduce the simmering time slightly.
Can I make it creamier?
Add a splash of cream or a spoonful of mascarpone for a silky finish.
Final Thoughts
This Prawn Pasta is everything a great meal should be — simple, vibrant, and packed with flavor. The sweetness of tomatoes, the gentle heat from chili, and the tenderness of prawns come together in perfect harmony. It’s a dish that tastes like summer, no matter the season.
- Use fresh ingredients for the best results.
- Keep prawns tender by cooking them quickly.
- Toss pasta and sauce together for restaurant-quality texture.
If you’re craving more simple, bold pasta recipes, check out my Spaghetti Aglio e Olio for another garlic-forward classic, or my Garlic Butter Pasta for a buttery twist that pairs beautifully with seafood.
Prawn Pasta
Ingredients
Equipment
Method
- Cook pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
- Season prawns with garlic, salt, pepper, paprika, and olive oil. Let marinate 10 minutes.
- Heat 1 tbsp olive oil in a pan. Sear prawns 1–2 minutes per side until pink. Remove and set aside.
- In the same pan, sauté garlic, then add tomatoes, tomato paste, sugar, chili flakes, salt, and pepper. Simmer 8–10 minutes.
- Add cooked pasta and pasta water to sauce. Toss to coat. Return prawns and stir in parsley.
- Serve garnished with parsley, olive oil, and parmesan if desired.
Nutrition
Notes
- Use canned tomatoes if fresh aren’t available.
- Don’t overcook the prawns to keep them tender.
