pasta with soya sauce and prawns Prawn pasta in sun-dried tomato cream sauce

There is something undeniably comforting about a large, steaming bowl of pasta, especially when it is paired with succulent prawns and a rich, flavorful sauce. For me, pasta nights are the highlight of the week. They represent those moments where we can slow down, pour a glass of wine, and enjoy a meal that feels fancy without actually requiring hours in the kitchen. Prawns are my go-to protein because they cook in minutes and soak up whatever flavors you throw at them. Whether you are looking for a bright, zesty tomato base or a luxurious, creamy dream of a sauce, these two recipes have become staples in my home. They are simple enough for a Tuesday but elegant enough for a Saturday night dinner party with friends.

Pasta in Prawn-Tomato Sauce

Whenever I am craving something that feels like a warm hug from the Mediterranean, this is the dish I turn to. It is a classic for a reason. The acidity of the tomatoes perfectly cuts through the sweetness of the prawns, creating a balanced bite every single time. I love using a long pasta like linguine or spaghetti for this because it catches the sauce beautifully. The secret here is to let the garlic and chili flakes gently infuse the olive oil before adding the tomatoes; it creates a depth of flavor that makes people think you’ve been simmering the sauce all afternoon. It’s fresh, vibrant, and always leaves everyone asking for seconds.

Ingredients:

• 12 oz Linguine or Spaghetti
• 1 lb Large prawns, peeled and deveined
• 2 cans (14 oz each) Crushed tomatoes or San Marzano tomatoes
• 4 cloves Garlic, thinly sliced
• 1/2 tsp Crushed red pepper flakes (more if you like heat!)
• 1/4 cup Extra virgin olive oil
• 1/2 cup Dry white wine (Pinot Grigio works well)
• Fresh parsley, chopped
• Salt and black pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil and cook the pasta according to the package directions until it is just al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, cooking for about 1-2 minutes until the garlic is fragrant but not browned.
3. Add the prawns to the skillet in a single layer. Sear them for about 1 minute per side until they just turn pink, then remove them from the pan and set them aside on a plate.
4. Pour the white wine into the skillet to deglaze, scraping up any flavorful bits from the bottom. Let it simmer for 2 minutes until reduced by half.
5. Stir in the crushed tomatoes. Season with salt and pepper, and let the sauce simmer on low for about 10-12 minutes.
6. Add the prawns back into the sauce along with the cooked pasta. Toss everything together for a minute to ensure the pasta is well-coated.
7. Garnish with a generous handful of fresh parsley and serve immediately.

Prawn Pasta in Sun-Dried Tomato Cream Sauce

Now, if you are in the mood for something a bit more indulgent, let me introduce you to this sun-dried tomato cream sauce. This recipe is pure luxury. The sun-dried tomatoes provide a concentrated, savory punch that pairs perfectly with heavy cream and parmesan cheese. It’s the kind of meal that makes you want to lick the plate clean. I find that the sweetness of the prawns really stands out against the richness of the cream. I usually make this for "date night" at home because it feels like something you would order at a high-end bistro, but you can actually whip it up in about twenty minutes. It’s indulgent, cozy, and absolutely unforgettable.

Ingredients:

• 10 oz Fettuccine or Pappardelle
• 1 lb Prawns, cleaned
• 1/2 cup Sun-dried tomatoes (packed in oil), chopped
• 1 cup Heavy cream
• 1/2 cup Freshly grated Parmesan cheese
• 2 Shallots, finely minced
• 2 cups Fresh baby spinach
• 2 tbsp Butter
• 1 tsp Smoked paprika
• Salt and pepper to taste

Instructions:

1. Cook your pasta in a large pot of boiling salted water. Reserve about half a cup of pasta water before draining.
2. In a large pan, melt the butter over medium-high heat. Season the prawns with salt, pepper, and smoked paprika, then sear them in the butter until fully cooked (about 3-4 minutes). Remove prawns and set aside.
3. In the same pan, add the minced shallots and sun-dried tomatoes. Sauté for 2-3 minutes until the shallots are translucent.
4. Lower the heat to medium and pour in the heavy cream. Let it come to a gentle simmer for 3-5 minutes until it begins to thicken slightly.
5. Whisk in the Parmesan cheese until melted and smooth. Add the baby spinach and stir until it begins to wilt into the sauce.
6. Add the cooked pasta and prawns back into the pan. If the sauce is too thick, splash in a little of the reserved pasta water to loosen it up.
7. Toss everything together so the creamy sauce clings to every strand of pasta. Serve with an extra sprinkle of Parmesan on top.

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