Easy Smoky Prawn Pasta
This smoky prawn pasta recipe combines succulent prawns with a rich and tasty smoky sauce, creating a dining experience that is sure to impress. Whether you’re a seafood lover or simply enjoy indulging in delicious pasta creations, this recipe is a must-try. Get ready to savour every bite of this delightful and satisfying meal.
Ingredients
- 2 tbsp Olive Oil
- 1 Onion
- 2 Cloves of Garlic (Crushed)
- 200 g Spaghetti (broken into 3cm pieces)
- 3 tbsp Tomato Puree
- 3 tsp Smoked Paprika
- 1 tsp Ground Black Pepper
- 1 Tin of Chopped Tomatoes
- 160 g Frozen Peas
- 200 g Frozen King Prawns or seafood selection
- ½ Unwaxed Lemon (zest and juice)
- 3 tbsp Half-fat Mayonnaise
- 400 ml Boiling water (add more if needed)
How to make smoky prawn pasta
- Heat the oil in a large deep frying pan or casserole dish and fry the onions on medium heat for 3-4 minutes. Tip the broken spaghetti and fry for 4 -5 minutes stiring frequently.
- Add most of the garlic (reserving a ¼), 2 tbsp tomato puree, black pepper, 2 tsp smoked paprika, chopped tomatoes and 400ml boiling water. Stir until combined and simmer for 15 – 20 minutes until the spaghetti is just about done. Add more water if needed.
- Stir in the peas and prawns and cook for another 5 minutes or until the prawn are cooked through and piping hot. Add the lemon zest and juice. Add salt or seasoning to taste. Leave to stand for a few minutes before serving.
- Meanwhile, mix the mayonnaise with the reserved crushed garlic, 1 tbsp tomato puree and 1 tsp paprika. Divide the pasta into bowls, dollop over the mayonnaise and serve.
Serving Suggestions
- Garnish the smoky prawn pasta with freshly chopped parsley and a sprinkle of grated Parmesan cheese for added flavour and colour.
- Serve the pasta in a shallow bowl with a side of garlic bread or a slice of crusty Italian bread to soak up the delicious sauce.
- Pair the dish with a crisp green salad dressed with a light vinaigrette to balance out the richness of the pasta.
- For a complete meal, consider serving the smoky prawn pasta alongside a glass of chilled white wine, such as a Sauvignon Blanc or Pinot Grigio.
- If you’re hosting a dinner party, consider plating the pasta in individual bowls and serving it family-style with a selection of other Italian-inspired dishes for a delightful feast.
Leftovers
If you have any leftovers, place in an airtight container and keep in the refrigerator. Eat within 1 day. Re-heat thoroughly until piping hot.
Smoky Prawn Pasta
Easy pasta prawn dish that's super tasty and low in saturated fat.
Equipment
Ingredients
- 2 tbsp Olive Oil
- 1 Onion
- 2 Cloves of Garlic (Crushed)
- 200 g Spaghetti (broken into 3cm pieces)
- 3 tbsp Tomato Puree
- 3 tsp Smoked Paprika
- 1 tsp Ground Black Pepper
- 1 Tin of Chopped Tomatoes
- 160 g Frozen Peas
- 200 g Frozen King Prawns
- ½ Unwaxed Lemon (zest and juice)
- 3 tbsp Half-fat Mayonnaise
- 400 ml Boiling water (add more if needed)
Instructions
- Heat the oil in a large deep frying pan or casserole dish and fry the onions on medium heat for 3-4 minutes. Tip the broken spaghetti and fry for 4 -5 minutes stiring frequently.
- Add most of the garlic (reserving a ¼), 2 tbsp tomato puree, black pepper, 2 tsp smoked paprika, chopped tomatoes and 400ml boiling water. Stir until combined and simmer for 15 – 20 minutes until the spaghetti is just about done. Add more water if needed.
- Stir in the peas and prawns and cook for another 5 minutes or until the prawn are cooked through and piping hot. Add the lemon zest and juice. Add salt or seasoning to taste. Leave to stand for a few minutes before serving.
- Meanwhile, mix the mayonnaise with the reserved crushed garlic, 1 tbsp tomato puree and 1 tsp paprika. Divide the pasta into bowls, dollop over the mayonnaise and serve.
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