{"id":581,"date":"2024-04-16T18:05:55","date_gmt":"2024-04-16T18:05:55","guid":{"rendered":"http:\/\/www.ultra-bronze.com\/?p=581"},"modified":"2024-04-18T15:38:35","modified_gmt":"2024-04-18T15:38:35","slug":"tomato-prawn-pasta","status":"publish","type":"post","link":"http:\/\/www.ultra-bronze.com\/index.php\/2024\/04\/16\/tomato-prawn-pasta\/","title":{"rendered":"Tomato Prawn Pasta"},"content":{"rendered":"
A simple selection of ingredients come together to create this beautiful tomato prawn pasta!<\/span><\/strong><\/span><\/p>\n As I type this in the middle of April, today we\u2019ve had the first \u2018whiff\u2019 of Spring\/Summer, so it\u2019s time to whip out one of my favourite meals to make as the weather gets warmer. Follow me\u2026<\/p>\n <\/span><\/strong><\/p>\n For this recipe we\u2019ll be using fresh king prawns<\/strong>. I typically just grab some from the supermarket, which already come shelled and deveined.<\/p>\n There are two important steps to prepping the prawns before you cook them:<\/p>\n Prawns cook very quickly, so we\u2019re going to pan-fry them in a nice hot pan. They won\u2019t take long, and they\u2019ll carry on cooking slightly as they rest and when they\u2019re added back into the pan. Try to avoid them curling up into an \u2018O\u2019 shape<\/strong> as this typically means they\u2019re overcooked. A tight(ish) \u2018C\u2019 shape with some colour on each side<\/strong> is what you\u2019re aiming for.<\/p>\n Process shots: pat prawns dry (photo 1), season (photo 2), fry both sides in pan then remove (photos 3&4).<\/span><\/em><\/p>\n <\/p>\n There are not too many ingredients in the sauce, but each one plays an important role in building flavour. Here\u2019s what you\u2019ll need:<\/p>\n This isn\u2019t a saucy pasta, but the butter, tomato juice and wine come together to create a lovely light, glossy sauce. It\u2019ll be a little watery at first, but as you toss the pasta the excess starchy water will help bind and thicken the sauce.<\/p>\n Process shots: melt butter (photo 1), fry chilli flakes and garlic (photo 2), reduce wine (photo 3), fry tomatoes (photo 4), toss in pasta (photo 5), toss in basil and prawns (photo 6).<\/em><\/span><\/p>\n <\/p>\n Yes \u2013 you\u2019ll just need to thaw them beforehand.<\/p>\n I love using tagliatelle, but any long-cut pasta will do the trick.<\/p>\n This is best made fresh. Prawns do not reheat well! It does come together very quickly though \ud83d\ude07<\/p>\n <\/p>\n I love plating up with some extra basil<\/strong> and chilli flakes<\/strong>, alongside some fresh grated parmesan<\/strong>. You could add some Garlic Bread<\/a> if you fancy too. Serve up hot right away!<\/p>\n For the sister recipe to this dish check out my Creamy Prawn Linguine<\/a>. Also check out my Garlic Butter Prawn Orzo<\/a>!<\/em><\/p>\n Alrighty, let\u2019s tuck into the full recipe for this tomato prawn pasta shall we?!<\/strong><\/p>\n <\/p>\nPrawn Pasta (aka Shrimp Pasta)<\/strong><\/span><\/h2>\n
Preparing the prawns<\/h3>\n
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Cooking the prawns<\/h3>\n
Tomato and Prawn Pasta<\/strong><\/span><\/h2>\n
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Sauce consistency<\/h3>\n
Tomato Prawn Pasta FAQ<\/strong><\/span><\/h2>\n
Can I use frozen prawns?<\/em><\/h3>\n
What kind of pasta should I use?<\/em><\/h3>\n
Can this be reheated?<\/em><\/h3>\n
Serving Tomato Prawn Pasta<\/strong><\/span><\/h2>\n
How to make Tomato Prawn Pasta<\/span><\/strong>\u00a0(Full Recipe & Video)<\/h2>\n