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
- 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
- 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
Start by preheating the oven to 200°C.
Next bring a large pot of water with a pinch of salt to the boil.
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.
Next pop 2 cloves of garlic (with the skin) into the dish followed by 1 tablespoon worth of thyme leaves.
Give the tomatoes a good roll around in the olive oil before popping the dish into the oven for approx. 20 minutes.
Once the water has reached boiling point, whack 400g of pasta shells in and cook to al dente.
Once al dente remove from heat and strain. Run some cold water on top then set to one side.
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.
The tomatoes should have been roasting for approx. 20 minutes by now; remove from the oven and pick out the cloves of garlic.
Add the chopped prawns to the tomato dish and give them a good toss around (the prawn meat will cook in the residual heat!)
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.
Grate 1 heaped tablespoon Parmigiano Reggiano on top before bringing the sauce to a low simmer for a few minutes.
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.
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!)
Give the pasta one final mix though, then add the juice of a cheek of lemon followed by another good shaving of Parmigiano Reggiano.