Prawn and Tomato Pasta

    Recipe Picture:Prawn and Tomato Pasta
    1

    Prawn and Tomato Pasta

    (222)
    30min


    192 people made this

    This recipe makes a delicious and light summer dinner. Fresh tomatoes and spinach, fresh herbs and fresh mozzarella combine with prawns and fettuccine.

    Ingredients
    Serves: 4 

    • 250g fettuccine
    • 3 cloves garlic
    • 1/2 white onion, cut into wedges
    • 3 tablespoons fresh oregano leaves
    • 4 tablespoons olive oil
    • 4 medium tomatoes, chopped
    • 3 tablespoons chopped fresh basil
    • 1 pinch salt and pepper to taste
    • 1 cup spinach leaves
    • 500g cooked prawns - peeled and deveined
    • 250g fresh mozzarella, diced

    Directions
    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8 minutes, or until tender. Drain.
    2. In the container of a food processor combine the garlic, onion and oregano. Pulse until finely chopped. Heat the olive oil in a large frypan over medium heat. Add the onion mixture; cook and stir until fragrant and almost golden. Mix in the tomatoes, basil, salt and pepper. Simmer for about 5 minutes while the pasta is cooking, stirring occasionally.
    3. Mix in spinach until it wilts, then just before the pasta is done stir in the prawns. Cook until heated through. Toss with pasta in a large serving bowl and mix in mozzarella cheese.
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    Reviews and Ratings
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    (222)

    Reviews in English (170)

    by
    105

    As an Italian, and a good Italian cook, I can tell you this is one, nice dish. So many people think that Italian food is heavy with cloying,sweet, red sauce - not so. This is a pasta dish as it should be-fresh, light, delicate and pretty. Grated Romano or Parmesan cheese is considered a real no-no in Italian pasta dishes made with seafood. Loved this!  -  30 Oct 2007  (Review from Allrecipes USA and Canada)

    by
    65

    Excellent flavor! Husband went back for seconds, and said it's a keeper. Tweaked the recipe a bit by adding equal amount of butter w/olive oil, 3 TBS. dry white wine with the tomatoes, doubled the spinach, and used part mozzarella and fresh shredded parmesan (as that was all I had on hand).  -  08 Aug 2005  (Review from Allrecipes USA and Canada)

    by
    50

    I used dried herbs, canned tomatoes (drained), and 8oz of frozen spinach (thawed & drained). I did not use food processor. I added sliced greek olives, chopped sun-dried tomatoes and subbed low-fat feta cheese for the mozzarella. Only needed half the amount of pasta (I used whole-wheat angel hair). Sprinkled with crushed red peppers. Heavenly! Quartered artichoke hearts might have been good too, maybe next time.  -  14 Feb 2006  (Review from Allrecipes USA and Canada)

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