{"id":742,"date":"2024-04-16T18:05:55","date_gmt":"2024-04-16T18:05:55","guid":{"rendered":"http:\/\/dumpshop.me\/?p=742"},"modified":"2024-04-26T10:35:27","modified_gmt":"2024-04-26T10:35:27","slug":"tomato-prawn-pasta","status":"publish","type":"post","link":"http:\/\/dumpshop.me\/index.php\/2024\/04\/16\/tomato-prawn-pasta\/","title":{"rendered":"Tomato Prawn Pasta"},"content":{"rendered":"
A simple selection of ingredients come together to create this beautiful tomato prawn pasta!<\/span><\/strong><\/span><\/p>\n As I type this in the middle of April, today we’ve had the first ‘whiff’ of Spring\/Summer, so it’s time to whip out one of my favourite meals to make as the weather gets warmer. Follow me…<\/p>\n <\/span><\/strong><\/p>\n For this recipe we’ll be using fresh king prawns<\/strong>. I typically just grab some from the supermarket, which already come shelled and deveined.<\/p>\n There are two important steps to prepping the prawns before you cook them:<\/p>\n Prawns cook very quickly, so we’re going to pan-fry them in a nice hot pan. They won’t take long, and they’ll carry on cooking slightly as they rest and when they’re added back into the pan. Try to avoid them curling up into an ‘O’ shape<\/strong> as this typically means they’re overcooked. A tight(ish) ‘C’ shape with some colour on each side<\/strong> is what you’re aiming for.<\/p>\n Process shots: pat prawns dry (photo 1), season (photo 2), fry both sides in pan then remove (photos 3&4).<\/span><\/em><\/p>\n <\/p>\n There are not too many ingredients in the sauce, but each one plays an important role in building flavour. Here’s what you’ll need:<\/p>\n This isn’t a saucy pasta, but the butter, tomato juice and wine come together to create a lovely light, glossy sauce. It’ll be a little watery at first, but as you toss the pasta the excess starchy water will help bind and thicken the sauce.<\/p>\n Process shots: melt butter (photo 1), fry chilli flakes and garlic (photo 2), reduce wine (photo 3), fry tomatoes (photo 4), toss in pasta (photo 5), toss in basil and prawns (photo 6).<\/em><\/span><\/p>\n <\/p>\n Yes – you\u2019ll just need to thaw them beforehand.<\/p>\n I love using tagliatelle, but any long-cut pasta will do the trick.<\/p>\n This is best made fresh. Prawns do not reheat well! It does come together very quickly though 😇<\/p>\n <\/p>\n I love plating up with some extra basil<\/strong> and chilli flakes<\/strong>, alongside some fresh grated parmesan<\/strong>. You could add some Garlic Bread<\/a> if you fancy too. Serve up hot right away!<\/p>\n For the sister recipe to this dish check out my Creamy Prawn Linguine<\/a>. Also check out my Garlic Butter Prawn Orzo<\/a>!<\/em><\/p>\n Alrighty, let’s tuck into the full recipe for this tomato prawn pasta shall we?!<\/strong><\/p>\n <\/p>\nPrawn Pasta (aka Shrimp Pasta)<\/strong><\/span><\/h2>\n
Preparing the prawns<\/h3>\n
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Cooking the prawns<\/h3>\n
Tomato and Prawn Pasta<\/strong><\/span><\/h2>\n
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Sauce consistency<\/h3>\n
Tomato Prawn Pasta FAQ<\/strong><\/span><\/h2>\n
Can I use frozen prawns?<\/em><\/h3>\n
What kind of pasta should I use?<\/em><\/h3>\n
Can this be reheated?<\/em><\/h3>\n
Serving Tomato Prawn Pasta<\/strong><\/span><\/h2>\n
How to make Tomato Prawn Pasta<\/span><\/strong>\u00a0(Full Recipe & Video)<\/h2>\n