I love to make quick pasta dishes like this creamy tomato and prawn pasta, when I don’t have a lot of time to prepare dinner. This particular dish can be prepared within 30 minutes 🙂

The original recipe actually uses basil; but I omit the basil (just because I don’t have the fresh basil :P) and I added green capsicum (just because it is there in my fridge :P). You can use different type of pasta such as spaghetti, angel hair or penne. The cream adds a velvety texture to the sauce and balance the sweetness from the tomato. The cream can be omitted from the recipe if you prefer; but I have to say I love the added cream in this particular sauce as it makes the sauce richer and it goes really well with the prawns.

Creamy tomato and prawn pasta

(from ‘Pasta’, Murdoch Books Test Kitchen, 2008)

(serves 4)

  • 400 gr pasta. I used fettuccine
  • 1 tablespoon olive oil
  • 3 garlic cloves, finely chopped
  • 1 onion, finely diced
  • 250 gr medium raw prawns, peeled and deveined
  • 400 gr canned tomato
  • 1 green capsicum, diced
  • 125 ml or ½ cup white wine
  • 4 tablespoons light cream

Step 1. Cook the pasta in a large saucepan of boiling salted water until al dente. Drain well and keep warm.

Step 2. Meanwhile, heat the oil and garlic in a large frying pan over low heat for 1 – 2 minutes. Increase the heat to medium, add the prawns and cook for 3 – 5 minutes, stirring frequently until cooked. Add capsicum and cook for a further 1 minute. Remove the prawns and keep warm.

Step 3. Add onion to the pan and fry for 2 minutes. Add the tomato and stir for 3 minutes. Purée the sauce using a blender or stick-blender. Return to the pan and bring to a simmer. Pour the wine and cream, bring to boil and simmer for 2 minutes. Stir in the prawns until heated through. Toss through the pasta and serve.

It’s a great dish and it’s ready in 30 minutes.
Awesome 🙂

Creamy tomato and prawn fettuccine