zoom Vermicelli pasta with prawns, tomatoes & garlic

    Save to your scrapbook

    Vermicelli pasta with prawns, tomatoes & garlic

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Vermicelli pasta with prawns, tomatoes & garlic

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 1


    1½ tbsp olive oil
    2 cloves garlic, sliced
    125g cherry tomatoes, halved
    75g frozen raw peeled jumbo king prawns, defrosted
    75g vermicelli nests (or taglierini pasta)
    ¼ x 25g pack basil leaves


    1. Place 1 tbsp oil and the garlic in the base of a cold, large frying pan. Add a pinch of salt and set over a medium heat, allowing the garlic to cook gently as the oil warms up. Once fragrant and just golden, add the tomatoes and fry for another 3-4 minutes, then tip into a bowl.

    2. Return the pan to a medium heat, add the remaining oil. Pat the prawns dry on kitchen paper and chop each into about 3 pieces, then add to the pan. Season and fry, stirring for 2-3 minutes until pink and cooked through, then return the garlic and tomatoes to the pan. Set aside.

    3. Cook the pasta in a pan of boiling water for 4 minutes, or until just tender, then drain reserving a cupful of the cooking water. Tip the drained pasta into the tomatoes with 3 tbsp cooking water and toss over the heat for a minute until the strands are coated. Serve immediately scattered with the basil.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars