woolworths garlic tomato and prawn pasta Garlic prawn pasta

Listen, y'all, if you are looking to elevate your dinner game and bring some serious flavor to the table, you have come to the right place. We aren't doing any of that bland, unseasoned business today. We are talking about succulent, juicy prawns, perfectly cooked pasta, and sauces that will have you licking the plate clean. Whether you’re trying to impress someone special or just trying to feed the soul after a long day, these two recipes are the truth. Get your seasonings ready, put on your favorite playlist, and let’s get into these kitchen vibes. We’re about to turn some simple ingredients into a whole masterpiece that tastes like it came straight out of a high-end bistro, but with all that home-cooked love we crave.

Zesty Tomato Prawn Pasta Delight

Now, this first dish is for the ones who love a little tang and a whole lot of richness. This Tomato Prawn Pasta is the perfect balance of sweet tomatoes and savory seafood. We’re talking about a sauce that’s been simmered to perfection, clinging to every single strand of pasta. When those prawns hit the pan and start soaking up all that garlic and herb goodness, you already know it’s over. It’s light enough for a summer evening but comforting enough for those nights when you just need a big bowl of something delicious. Don't be shy with the red pepper flakes either; we want a little kick to wake up the taste buds!

Ingredients

• 1 lb Large prawns, peeled and deveined (keep the tails on for the look!)
• 12 oz Linguine or Spaghetti
• 1 can (28 oz) Crushed tomatoes or high-quality marinara
• 4 cloves Garlic, minced fine
• 1 small Yellow onion, diced
• 2 tbsp Olive oil
• 1 tsp Smoked paprika
• 1/2 tsp Red pepper flakes (for that heat)
• Salt and black pepper to taste
• Fresh basil and parsley, chopped
• Freshly grated Parmesan cheese

Instructions

1. First things first, get a large pot of water going. Salt it like the sea, honey! Once it's boiling, drop your pasta and cook it until it’s perfectly al dente. Drain it, but save a little splash of that pasta water—that's liquid gold.
2. While the pasta is doing its thing, heat your olive oil in a large skillet over medium-high heat. Season your prawns with salt, pepper, and that smoked paprika. Toss them in the pan and sear them for about 2 minutes per side until they turn pink and pretty. Take them out and set them aside.
3. In the same pan, drop your onions and cook them until they’re soft. Add the garlic and red pepper flakes, letting them get fragrant—your kitchen should be smelling amazing right about now.
4. Pour in your crushed tomatoes. Let that sauce simmer and thicken up for about 10 to 15 minutes. Stir in your fresh herbs.
5. Toss the prawns back into the sauce, add your pasta, and give it a good mix. If it’s looking a little dry, hit it with that reserved pasta water. Serve it up hot with a mountain of Parmesan on top!

The Ultimate Garlic Butter Prawn Pasta

If you thought the last one was good, wait until you get a load of this. We are moving into the garlic and butter territory, and honey, it is a glorious place to be. This Garlic Prawn Pasta is all about that silky, buttery sauce that just coats your tongue. It’s simple, it’s elegant, and it’s packed with so much flavor you won't even know what hit you. We are using plenty of garlic because we measure that with our hearts in this house. This is the kind of meal that makes you want to pour a glass of something cold, sit back, and just enjoy the blessing of a good meal. It’s quick enough for a weeknight but tastes like you spent hours at the stove.

Ingredients

• 1 lb Jumbo prawns, cleaned and patted dry
• 10 oz Fettuccine or Angel Hair pasta
• 4 tbsp Unsalted butter (the good stuff!)
• 2 tbsp Olive oil
• 6 cloves Garlic, smashed and minced
• 1/2 cup Dry white wine or chicken broth
• Juice of half a lemon
• 1 tsp Onion powder
• 1/2 tsp Dried oregano
• Fresh parsley, finely chopped
• Red pepper flakes (optional)
• Extra Lemon wedges for serving

Instructions

1. Get your pasta water boiling and cook your noodles according to the package. Remember, we want them firm, not mushy! Drain and set aside.
2. In a large pan, melt 2 tablespoons of butter with the olive oil. This prevents the butter from burning while we get a nice sear on the prawns.
3. Season the prawns with salt, pepper, and onion powder. Place them in the hot skillet. Cook them for about 2 minutes on each side until they are opaque and have a nice golden crust. Remove them from the pan so they don't get rubbery.
4. Lower the heat a bit and add the remaining butter and all that glorious garlic. Let the garlic soften but don't let it brown! Pour in your wine or broth to deglaze the pan, scraping up all those flavorful bits from the bottom.
5. Let the liquid reduce by half, then stir in the lemon juice and oregano.
6. Bring the prawns back into the pan along with the cooked pasta. Toss everything together so every strand is glistening with that garlic butter sauce. Garnish with plenty of fresh parsley and a little more lemon juice if you’re feeling fancy. Dig in while it's steaming!

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