Ingredients
Prawn Seasoning
- 1 clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon paprika (sweet or smokey)
- 1 tablespoon olive oil
Main Ingredients
- 300 g (⅔ lb) raw prawns (shrimp), thawed, peeled, deveined
- 300 g (⅔ lb) linguine or spaghetti
- 500 g (1 lb) fresh tomatoes (~4 large, ripe, diced)
- 1 cup fresh parsley, finely chopped (about a handful)
- 1 tablespoon tomato paste
- 2 cloves garlic, minced
- ½ tablespoon dried chilli flakes (adjust to taste)
- 1 teaspoon brown sugar or white sugar
- Salt and pepper to taste
- 2 tablespoons olive oil (plus extra to serve, optional)
To Serve (Optional)
- Fresh parsley, finely chopped
- Chilli flakes
- Extra virgin olive oil
- Parmesan cheese
Instructions
- Season the Prawns: In a bowl, combine the peeled and deveined prawns with minced garlic, salt, black pepper, paprika, and olive oil. Toss well to coat and let marinate briefly while you prepare the other ingredients.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine or spaghetti and cook according to package directions until al dente. Reserve a cup of pasta water then drain the pasta and set aside.
- Prepare the Tomato Sauce: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant but not browned. Stir in diced fresh tomatoes and tomato paste, cooking until tomatoes are softened and saucy, about 8-10 minutes. Add chilli flakes, brown sugar, salt, and pepper, then simmer gently to combine flavors.
- Cook the Prawns: In another pan or in the same skillet if space permits, add the marinated prawns and sauté over medium-high heat until they turn pink and are cooked through, about 2-3 minutes per side. Do not overcook to keep them tender.
- Combine Pasta and Sauce: Add the drained pasta to the tomato sauce pan, tossing to coat evenly. If the sauce is too thick, add some reserved pasta water a little at a time to achieve your preferred consistency.
- Add Prawns and Parsley: Gently fold in the cooked prawns and chopped fresh parsley, mixing just to combine without breaking the prawns.
- Serve: Plate the pasta and garnish with extra parsley, chilli flakes, a drizzle of extra virgin olive oil, and grated parmesan cheese if desired. Serve immediately for best flavor and texture.
Notes
- Note 1: Use raw, peeled, and deveined prawns for best results; fresh or thawed frozen prawns work well.
- Note 2: If fresh tomatoes are not available, canned diced tomatoes can be substituted, but fresh gives a brighter flavor.
- Adjust chilli flakes to taste depending on your heat preference.
- Reserve pasta water to adjust the sauce consistency and help it cling to the pasta.
- To make this dish gluten-free, substitute pasta with gluten-free linguine.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
