A seafood pasta dish that hits all the right notes – succulent prawns, rich garlic butter, and a splash of white wine for that extra depth. Toss it all with pasta, and you’ve got a meal that’s simple, bold, and impressive. Here's how to make it shine.
Ingredients:
- 500g large raw prawns (unpeeled, deveined, heads on for flavour)
- 2 garlic cloves, minced
- 2 tbsp extra virgin olive oil
- Butter
- ½ red onion, chopped
- 1 lemon (zest and juice)
- 1 cup white wine
- 1 tin tomatoes
- Fresh parsley, chopped (stems and leaves separated)
How it’s made:
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook your pasta until just shy of al dente. Reserve a cup of pasta water, then drain.
- Sauté the Prawns: Heat 1 tbsp olive oil in a large pan over high heat. Toss the prawns with olive oil, butter, and garlic. Fry the prawns for 2 minutes per side until golden and crispy. Use a potato masher to gently crush the prawn heads and shells, squeezing out that extra flavour. Remove the prawns and set aside.
- Build the Sauce: In the same pan, add chopped red onion, garlic, and parsley stems with a dash more olive oil. Sauté until fragrant and the onions are translucent. Add the prawns back into the pan, then turn up the heat and pour in the white wine. Let it simmer until the wine reduces and becomes saucy.
- Add Tomatoes: Pour in your tin of tomatoes and half a cup of pasta water, then stir to combine. Let the sauce simmer, reducing slightly. Add lemon zest and a squeeze of half a lemon for brightness.
- Finish & Serve: Toss the pasta into the pan with the prawns and sauce, adding a splash of reserved pasta water to bring everything together. Garnish with chopped parsley leaves and an extra drizzle of olive oil.
Simple, fresh, and loaded with flavour – this prawn pasta is the kind of dish you’ll want to keep in your repertoire. Serve it up with a glass of wine and enjoy every last bite.