Prawn, Tomato and Spinach Pasta for Four

This prawn pasta makes four main-course portions from a tomato sauce, a handful of spinach and prepared raw prawns. It is a useful holiday-kitchen recipe because it needs no blender, stock or separate garnish. Make the tomato base first and add the prawns near the end so they do not simmer for the whole cooking time.

Time, servings and equipment

Serves 4. Prep 15 minutes. Cook 20 minutes. Total 35 minutes.

A saucepan, a wide deep frying pan, a colander and a heatproof cup for the pasta water. Allow around 35 minutes including preparation; cooking overlaps between the two pans.

Ingredients

• 400 g dried spaghetti or linguine
• 500 g peeled, deveined raw prawns, thawed if frozen
• 2 tablespoons olive oil
• 3 garlic cloves, thinly sliced
• 400 g canned chopped tomatoes
• 100 g baby spinach, washed
• 1 lemon, finely grated zest and 1 tablespoon juice
• 1/4 teaspoon chilli flakes, optional
• 1/4 teaspoon fine salt, plus salt for the pasta water
• 1/4 teaspoon black pepper
• 150 ml reserved pasta cooking water, used as needed

Method

1. If frozen, thaw the prawns fully in the fridge before starting; thawing time is extra. Pat them dry. Bring a large saucepan of water to the boil, salt it and cook the pasta according to the packet instructions.

2. While the pasta cooks, heat the oil in a wide deep frying pan over medium heat. Add the garlic and optional chilli and stir for 30–60 seconds without browning. Add the tomatoes, salt and pepper, then simmer for 8–10 minutes.

3. Add the prawns to the gently bubbling sauce. Cook for about 4–6 minutes, turning them as needed, until opaque throughout. Check the thickest prawn; larger prawns may need more time.

4. Add the spinach and stir just until wilted. Before draining the pasta, reserve 150 ml of its cooking water. Add the drained pasta to the sauce with the lemon zest and juice.

5. Toss gently, adding a little reserved water at a time until the sauce coats the pasta. You may not need all the water. Taste, adjust seasoning and serve immediately.

Buying and cooking notes

The seafood weight is for peeled, deveined raw prawns. If buying whole prawns, ask what quantity will give the prepared amount. If you have frozen prawns, plan the fridge thaw before cooking day rather than adding frozen prawns directly to this sauce.

Keep the garlic pale. Burnt garlic can make the whole sauce bitter, and adding tomatoes will not remove that taste. Start with a gentle heat, then let the tomatoes simmer until they lose some of their watery appearance before the seafood goes in.

The reserved pasta water is an adjustment, not a fixed addition. Pour in a small splash and toss before deciding whether more is needed. A deep pan helps you turn the pasta without spilling sauce over the stove.

Serving and planning

Serve straight from the pan with extra vegetables if you like. This is already a substantial pasta meal; bread is optional. For groups sharing the grocery bill, use our event-weekend budget guide. For accommodation cooking, see the kitchen checklist.

Can I use short pasta?

Yes. Use the same dry weight and follow the packet cooking time. Keep some pasta water so you can adjust the sauce after combining.

Handling and shopping

Cooking times are estimates; check doneness. See the FoodSafety.gov seafood cooking guidance and follow the storage instructions supplied with your purchase.

Shop raw prawns or contact Tasman Star for help selecting the right product.