Creamy Tomato & Prawn Pasta

Prep time: 10 minutes

Cook time: 25 minutes

Serves: 4 People

Follow along as Nick makes this fast but incredibly tasty pasta using @perinotomatoes and some local fresh prawns!

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  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Serves: 4 People


  • 400 g Perino tomatoes
  • Salt, (for the pasta water + seasoning)
  • 2 tbsp Olive oil
  • 2 cloves Garlic
  • Thyme
  • 400 g Pasta shells, (or any other type of small pasta)
  • 12 Fresh green king/tiger prawns
  • 4 tbsp Fresh cream (heaped)
  • Black pepper
  • 1 Lemon
  • 1 tbsp Parmesan cheese, (+ extra for grating)
  • 1 small handful Basil leaves


  • 1)

    Start by preheating the oven to 200°C.

  • 2)

    Next bring a large pot of water with a pinch of salt to the boil.

  • 3)

    While the water is boiling, empty 2 punnets/400g of Perino tomatoes into an ovenproof dish, then drizzle 2 tablespoons of olive oil on top.

  • 4)

    Next pop 2 cloves of garlic (with the skin) into the dish followed by 1 tablespoon worth of thyme leaves.

  • 5)

    Give the tomatoes a good roll around in the olive oil before popping the dish into the oven for approx. 20 minutes.

  • 6)

    Once the water has reached boiling point, whack 400g of pasta shells in and cook to al dente.

  • 7)

    Once al dente remove from heat and strain. Run some cold water on top then set to one side.

  • 8)

    While the pasta is cooking, peel and devein 12 king/tiger prawns as demonstrated in the IGTV, then ‘mince’ the prawn meat by cutting them into small chunks.

  • 9)

    The tomatoes should have been roasting for approx. 20 minutes by now; remove from the oven and pick out the cloves of garlic.

  • 10)

    Add the chopped prawns to the tomato dish and give them a good toss around (the prawn meat will cook in the residual heat!)

  • 11)

    Next squeeze the roasted garlic into the prawn and tomato sauce, followed by 4 heaped tablespoons of fresh cream, a good crack of black pepper, and the zest of 1 lemon.

  • 12)

    Grate 1 heaped tablespoon Parmigiano Reggiano on top before bringing the sauce to a low simmer for a few minutes.

  • 13)

    Once the sauce has come together nicely, whack the pasta into the sauce and leave on low heat until the pasta has warmed through; then turn the heat off.

  • 14)

    Now using a spoon, give the pasta a good mix to ensure it is nicely coated in the creamy tomato and prawn sauce, then add a handful of small basil leaves (you can also do a taste test at this point and add a little extra salt or pepper if needed!)

  • 15)

    Give the pasta one final mix though, then add the juice of a cheek of lemon followed by another good shaving of Parmigiano Reggiano.

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