Creamy Prawn Tomato Pasta

A delicious combination of prawns, tomatoes, basil and penne pasta, with just a touch of cream, this easy Creamy Tomato Prawn Pasta can be on the table in just 20 minutes. Quick and simple enough for a busy weeknight, but delicious enough for a weekend treat!

Course Main Course, Pasta

Cuisine British, Fusion, Italian

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 518kcal

Author Eb Gargano

Ingredients

300 g penne pasta (or any pasta shape you like: rigatoni, fusilli and spaghetti also work well)
1 tablespoon olive oil
1 medium onion finely diced
1 red (bell) pepper diced
4 cloves garlic crushed or grated
½ teaspoon chilli flakes (or to taste - optional)
400 ml passata
450 g cooked king prawns (or regular prawns)
75 ml double cream (US - heavy cream)
Salt and pepper to taste
10 g basil leaves chopped or ripped, plus extra for garnish (optional)

Metric - US Customary

Instructions

Cook the pasta according to packet instructions / your own preferences. Drain immediately when cooked to your liking.
Meanwhile, place the olive oil and diced onions in a frying pan and fry over a low heat, with the lid on, for 3 minutes, or until softened but not brown.
Add the red pepper and fry on low for a further 3 minutes, with the lid on.
Add the garlic and chilli (if using) and fry on low for a further 1 minute, with the lid off.
Add the passata, turn up the heat and bring to the boil, then turn the heat right down and simmer for 5 minutes.
When the 5 minutes are up, add the prawns and double cream and cook for 3 more minutes over a low heat, or until the sauce is bubbling and the prawns are piping hot all the way through, then turn off the heat.
Tip the cooked pasta into the sauce and turn the pasta in the sauce until it is well coated.
Rip up the basil and stir it into the pasta.
Serve garnished with more basil.

Notes

Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition