Marry Me Prawns Pasta
This pasta takes the “Marry Me” formula ā sun-dried tomatoes, cream, parmesan ā and swaps the usual chicken for seared prawns. The prawns get pulled out early so they stay tender, then folded back in right at the end with the pasta.
It’s a genuine 30-minute dinner. Ten minutes of prep, twenty minutes of actual cooking, most of which is the sauce coming together while the pasta’s in the water.
Finish it with torn basil and extra parmesan. Good on its own, but a side of garlic bread wouldn’t hurt.
Marry Me Prawns Pasta
SEAFOOD Ā· PASTA Ā· EASY
The Prawns Never Get a Chance to Overcook
Prawns turn rubbery fast, so the method keeps them out of the sauce until the very last minute. Sear them hard, pull them out, build the sauce in that same pan, then bring the prawns back right before serving.
The sauce itself is straightforward ā sun-dried tomatoes and garlic cooked down, stock and cream stirred through with parmesan until it thickens on its own. No flour, no cornstarch, just reduction.
Baby spinach wilts in at the end for a bit of colour and barely changes the cook time. The whole thing comes together in the same pan the prawns were seared in, so you're not scrubbing three pots after dinner.
Marry Me Prawns Pasta
Ingredients
- 250 g Pasta of Choice
- 300 g Raw Prawns, Peeled & Deveined Butterflied
- 15 ml Sun-Dried Tomato Oil or Olive Oil
- 7 g Unsalted Butter
- 1 Brown (Yellow) Onion Diced
- 2 Garlic Cloves Grated
- 50 g Sun-Dried Tomatoes Chopped
- 1 g Dried Chilli Flakes Optional
- 0.5 g Dried Oregano
- 125 ml Chicken or Vegetable Stock
- 125 ml Thickened/Heavy Cream
- 25 g Parmesan Cheese Grated
- 80 g Baby Spinach Washed
- Fresh Basil Torn
Method
- Bring a pot of well-salted water to a boil and cook the pasta as per packet instructions. Reserve a cup of pasta water before draining.
- Season the prawns with salt and pepper. Heat the oil in a pan over high heat and sear the prawns 1-2 minutes per side until pink and opaque throughout. Remove and set aside.
- Reduce heat to medium. Melt the butter in the same pan, add the onion, and cook 2-3 minutes until soft. Add the garlic for 30 seconds.
- Add the sun-dried tomatoes, chilli flakes and oregano, cook 1 minute.
- Add the stock and simmer 2 minutes to reduce slightly. Stir in the cream and parmesan, cooking until smooth and slightly thickened, 3-4 minutes.
- Add the spinach and stir until wilted.
- Return the prawns to the pan with any resting juices, then add the drained pasta. Toss to coat, loosening with reserved pasta water if needed.
- Serve garnished with fresh basil and extra parmesan.
