Prawn and Asparagus Pasta Sauce

Prawn and Asparagus Pasta Sauce


47 people made this

This seafood pasta sauce is best with pasta shells, orrechietti or farfalle. It's simple but the flavours are bright.


Serves: 4 

  • 3 tablespoons olive oil
  • 250g cooked and peeled prawns
  • 1 bunch asparagus, trimmed and coarsely chopped
  • 6 cloves garlic, minced
  • chilli flakes to taste
  • salt to taste
  • grated Pecorino Romano cheese to serve

Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Heat olive oil in a large frying pan over medium low heat. Sauté prawns, asparagus and garlic until asparagus is bright green and tender but crisp. Stir in chilli flakes and salt. Toss with pasta of your choice and sprinkle with grated cheese before serving.

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Reviews (5)


Altered ingredient amounts. This is one of my family's favourites! We double the amount of prawn and serve with bowties and fresh grated parmesan. Yummy (and oh so easy)! - 29 Sep 2008


Something else. This was such an easy recipe to make and was so tasty. I added a little white wine to the garlic and oil before adding the prawn. I also added a little water from the pasta pot to make it a little soupier. I served it with a salad and a hunk of Italian bread which people used to soak up the sauce. This is a really nice recipe to make when you are really tired and you have company coming over or you want to make a special dinner in 10 minutes flat! Goes great with white wine or champagne. - 29 Sep 2008


Used different ingredients. Took the advice of other reviewers and added a bit of butter and white wine to the prawn and asparagus. Served over farfalle with fresh grated Romano. Fantastic dinner in 30 minutes or less! This ones a keeper. Thanks for a great recipe. - 29 Sep 2008

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