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    Garlicky prawn pasta

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    Garlicky prawn pasta

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2


    • 200g pennette rigata
    • 2 tbsp extra virgin olive oil
    • 6 cloves British garlic (or standard garlic), thinly sliced
    • 80g sun-dried tomatoes, roughly chopped
    • 180g pack extra large raw king prawns
    • Pinch chilli flakes
    • 1⁄4 x 25g pack flat leaf parsley, leaves only, finely chopped 


    1. Bring a large pan of salted water to the boil and cook the pasta according to pack instructions. Meanwhile, heat the oil in a separate pan and add the garlic. Cook for 1 minute, until the garlic is golden, then add the tomatoes and cook for another minute. Season, then add the prawns, chilli and parsley and cook for 1 minute more.

    2. Use a slotted spoon to transfer the cooked pasta to the prawns, allowing some of the cooking water to travel too. Stir well over a high heat for 1-2 minutes, until the prawns are pink, opaque and cooked through; serve straight away. 

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