Prawn pasta yay

This recipe is a favourite of Toni Pearen's family and is affectionately called "Prawn Pasta Yay!".

Prawn pasta yay! Credit: Kitti Gould

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 kg medium green king prawns, peeled and de-veined
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 punnet cherry tomatoes
• handful of flat-leaf parsley leaves, chopped
• 375 g spaghetti
• 2 handfuls rocket or spinach or both
• ½ cup finely grated parmesan cheese, to serve
• salt and black pepper

Instructions

1. Bring a large saucepan of water to the boil for the pasta.
2. In a large frying pan, heat 2 tbsp extra virgin olive oil. Cook the prawns, then transfer to a plate and set aside.
3. Add the remaining oil to the pan and cook the onion until soft. Add the garlic, cherry tomatoes and parsley. Reduce the heat and cook for 10-15 minutes, or until the tomatoes are stewed.
4. Meanwhile, cook the spaghetti according to the packet directions.
5. Return the prawns to the frying pan with the tomato sauce and add the rocket and/or spinach. Once the spaghetti is cooked, add to the pan with the prawn tomato sauce and toss well to combine.
6. Top the prawn pasta with parmesan cheese and season with salt and pepper.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.