Grilled Prawn and Creamy Tomato Pasta

    1 hour 35 minutes

    Grilled prawns on angel hair pasta with melted mozzarella, basil and tomatoes in a garlic butter sauce makes a delicious and easy meal to impress the family.

    2 people made this

    Serves: 6 

    • 20 leaves fresh basil, chopped
    • 2 tablespoons extra virgin olive oil
    • 1 tablespoon crushed garlic
    • 1 teaspoon Italian seasoning
    • salt to taste
    • 500g raw prawns, peeled and deveined
    • 500g angel hair pasta
    • 30g butter, chopped
    • 1/2 cup white wine
    • 300ml thickened cream
    • 1 cup grated Parmesan cheese
    • 700g ripe roma tomatoes, chopped
    • 1 cup shredded mozzarella cheese

    Preparation:15min  ›  Cook:20min  ›  Extra time:1hour marinating  ›  Ready in:1hour35min 

    1. Mix basil, olive oil, garlic, Italian seasoning and salt in a bowl. Add prawns and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
    2. Preheat barbecue on medium heat and lightly oil the grill plate. Remove prawns from the marinade and shake off excess. Discard the remaining marinade.
    3. Cook prawns on grill plate, turning, until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
    4. Meanwhile, cook the pasta in a large saucepan of boiling salted water until cooked through but firm to the bite, about 4-5 minutes. Drain.
    5. Melt butter in a large non-stick frying pan over medium heat; stir in white wine and bring to a boil. Add cream and Parmesan cheese; simmer until thickened slightly, about 10 minutes. Stir in angel hair pasta, tomatoes and mozzarella cheese until combined. Top the pasta with the prawns to serve.

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    Reviews in English (32)


    I made this recipe for the weekly recipe group selection. I followed the recipe as written except for using 1 1/2 pound of shrimp and took the advice of previous reviews to just top with the mozzarella cheese. The shrimp marinade is excellent and could be used alone for anytime you want to grill shrimp, I did marinate it a couple of hours. The sauce was also good without the mozzarella cheese, seemed thin but once the tomatoes and noodles added it was just right. We enjoyed this dish and will probably make it again. We grilled some zucchini and that was so good mixed in with this dish, that I might make that way next time. The reason for four stars is the order of the directions will have you in a real mess. The shrimp was the last thing we cooked and thanks to another review I had everything ready including the sauce. So we weren't scurrying around the kitchen trying to hurry everything up.  -  30 Jun 2012  (Review from Allrecipes USA and Canada)


    This is one of those recipes that must be eaten immediately. As soon as it starts to cool the cheese solidifies making it sticky and rather difficult to plate / eat. I think that just a sprinkle of mozzarella on the top of each serving would be sufficient. It would also help to have one person grilling and the other making the rest of the dish. Shrimp cooks very fast and cannot be left alone - the sauce etc.... needs attention too, making this recipe was like a race. If making this for company, I would make the sauce in advance and keep in warm in a double boiler or enlist the help of someone you can trust to grill the shrimp.  -  25 Jun 2012  (Review from Allrecipes USA and Canada)


    YUMMY! I used Dry Sherry Had no wine. Very tasty I was impressed.  -  16 Jun 2012  (Review from Allrecipes USA and Canada)