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Marry Me Prawns Pasta

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 680kcal
Servings: 2 People
Metric - Imperial

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.
Chef's Tips
Sear the prawns first and set them aside rather than simmering them in the sauce the whole time — prawns overcook fast and turn rubbery, so folding them back in at the end with the pasta keeps them tender.
Let the sauce reduce with the stock before adding the cream — it builds more flavour into the base and stops the finished sauce from tasting thin.
Reserve pasta water before draining. It's starchy, so a splash loosens the sauce back up without watering down the flavour.
Storage & Reheating
Store in the fridge for up to 2 days in an airtight container. Not recommended for freezing — the cream sauce can split and the prawns turn rubbery once thawed. Reheat gently on the stovetop over low heat with a splash of water or stock to loosen the sauce; avoid the microwave, which can overcook the prawns.
Serving 400gCalories 680kcalCarbohydrates 78.9gProtein 35.5gFat 25.7gSaturated Fat 13gPolyunsaturated Fat 4.86gMonounsaturated Fat 14.24gTrans Fat 1.1gCholesterol 162.7mgSodium 508.2mgPotassium 1092.3mgFiber 5.8gSugar 11.4gVitamin A 624.8IUVitamin C 53.03mgCalcium 185.2mgIron 5.5mg