Marry Me Pasta with Tiger Prawns
Recipe for creamy pasta with sun-dried tomatoes, cream and tiger prawns.
Servings 4 servings
Calories 910kcal
Ingredients
- 600 g tiger prawns or king (vannamei) prawns, raw
- 4-500 g pasta
- 25 g butter
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 140 g sun-dried tomatoes in oil, diced
- 2 tbsp tomato purée
- 150 ml white wine
- 250 ml cream whipping cream (38% fat)
- 80 g Parmesan, finely grated
- 8 sprigs fresh basil, leaves only
- Oil from the sun-dried tomatoes
- Salt and freshly ground pepper
- Chilli flakes (optional)
- Pasta cooking water
Instructions
- Peel and devein the prawns, rinsing off any grit. Pat them dry with a little kitchen paper.
- Heat a frying pan with a generous splash of oil from the sun-dried tomatoes and fry the prawns for 1-2 minutes on each side. Season with salt, freshly ground pepper and chilli flakes, if using.Set the prawns aside on a plate.
- Meanwhile, bring a large pan of salted water to the boil and cook the pasta al dente according to the packet instructions.
- In the same pan the prawns were fried in, melt the butter and fry the onion, garlic and sun-dried tomatoes until the onion is soft and translucent.
- Stir in the tomato purée, then add the white wine and let it reduce slightly.
- Add the cream and heat through, then stir the Parmesan into the sauce until it melts.
- Adjust the consistency with pasta water and finally toss the basil leaves, the drained pasta and the prawns through the sauce. Let the dish come together for a couple of minutes, then season the sauce to taste with salt and freshly ground pepper, and adjust the consistency with more pasta water if needed.
Nutrition
Calories: 910kcal | Carbohydrates: 102g | Protein: 48g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 259mg | Sodium: 608mg | Potassium: 1921mg | Fiber: 8g | Sugar: 20g | Vitamin A: 1765IU | Vitamin C: 18mg | Calcium: 419mg | Iron: 6mg