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

Prep time: 10 minutes
Cook time: 25 minutes
Serves: 4 People
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Serves: 4 People
Ingredients
- 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
Method
- 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.