Prawns Pasta and Basil

    35 minutes

    If you like prawns you will love this way of preparing them. Freshly grated Parmesan cheese makes it complete.

    1093 people made this

    Serves: 4 

    • 250g angel hair pasta
    • 1/4 cup olive oil, divided
    • 1 teaspoon chopped garlic
    • 500g large prawns - peeled and deveined
    • 2 (800g) tins diced tomatoes, drained
    • 1/2 cup (125ml) dry white wine
    • 1/4 cup chopped parsley
    • 3 tablespoons chopped fresh basil
    • 3 tablespoons freshly grated Parmesan cheese

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Bring a large pot of water to a boil and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander and give it a quick rinse with cold water.
    2. Heat remaining olive oil in a frypan over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add prawns and cook for 3 to 5 minutes. Remove prawns from the frypan and set aside.
    3. Stir tomatoes, wine, parsley and basil into the frypan. Continue cooking, stirring occasionally until liquid is reduced by half, 8 to 12 minutes. Add prawns and continue cooking until the prawns are heated through, about 2 to 3 minutes. Serve the prawns mixture over the pasta. Sprinkle with Parmesan cheese.

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    Reviews in English (825)


    Very good! I doubled the pasta and garlic (8 oz. pasta is not enough for all the tomatoes called for, and the dish needed more flavor), and found that this dish really needed more shrimp (will use 2 lbs. next time). I didn't add oil to the pasta while boiling (simply not necessary), and I used only 1/8 cup oil in the sauce to cut down on the fat. Using fresh herbs is key! If you add the shrimp in Step 2 as written, they will be extremely overcooked. Add them to the finished sauce that is still simmering (along with 1/2 tsp. salt and 1/8 tsp. pepper), and they will cook in 2-3 minutes. Thanks for the recipe!  -  01 Jun 2001  (Review from Allrecipes USA and Canada)


    I made this the other night, and I must say it's the best dish I've made all year. It was HEAVENLY. I used lemon basil and parsley that I grew myself, and added around 1/4 cup of heavy cream and about 2 Tbsp. tomato paste to make a more creamy sauce. I only used one 28 oz. can of tomatoes, and I think next time I'll use three 14 oz. cans. I think I forgot to drain the tomatoes, so it took a bit longer to cook down, but the flavor was incredible. This is an excellent dish for company, and it was just as good reheated the next day. This recipe rocks, Pat! Thanks for sharing.  -  22 Jul 2002  (Review from Allrecipes USA and Canada)


    Pretty good but I have a question - I used 3(15oz)cans of Italian diced tomatoes. The instructions say that they s/b "drained" - but then when it comes time to add the white wine, it says to simmer until liquid is reduced by half. What liquid? When drained and mixed together w/ the wine, there's barely any liquid to begin with. Yes, the tomatoes naturally release a little liquid but when they're drained, its not much. In fact, I added half a can of tomato sauce just so the mix would cover the noodles properly. I understand that maybe this isn't supposed to be a "saucy" recipe but w/out some, it would be really dry. Next time, I'll try it but not drain all the tomatoes. It was still very tasty, which is why I feel the dish is justified to try again. Also, when sauting the garlic, I added a couple TBLS of minced onion and put parmesan over each serving.  -  15 May 2003  (Review from Allrecipes USA and Canada)