Yamba Prawn and tomato pasta

This prawn and tomato pasta is a quick and easy dinner that showcases our famous Yamba prawns. This is a fantastic recipe for the warmer months as it’s quick to put together, doesn’t heat the kitchen up too much, and is even more delicious when eaten alfresco with a glass of chilled white wine or rosè.

To make this prawn and tomato pasta, you’ll need some green prawns, garlic, chilli, cherry tomatoes, lemon and oil, along with some good quality pasta – linguine, spaghetti or fettuccine work really well. I hope you enjoy it!

This fry pan is a great choice to cook the sauce in as it has ample room to add and toss the pasta to finish the dish. This stockpot is ideal for cooking pasta and we love Murray River salt flakes for seasoning and finishing our recipes.

Prawn and tomato pasta

A quick and easy dinner using local Yamba prawns. This sauce is very quick to cook so it is important to have all of the ingredients prepared before you start.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Servings 4 people

Ingredients

  

• 350 g dried pasta linguine, spaghetti or fettucine
• 150 ml olive oil
• 3 cloves garlic crushed
• 1-2 long red chillies, depending on how spicy you like it, sliced, or chopped
• 1/2 punnet cherry tomatoes halved
• 125 ml white wine or verjuice
• 600 g green prawns shelled, deveined and chopped
• salt & pepper for seasoning
• 1 lemon zest & juice
• 2 tbsp flat leaf parsley roughly chopped

Instructions

 

• Bring a large pot of water to the boil and once boiling add a generous amount of salt to the water, about 2 tbsp. Taste the water, it should taste as salty as the sea, add more salt if needed. This is really important as it ensures the pasta is perfectly seasoned when cooked. Add the pasta and cook according to the instructions on the packet, or until al dente (or just cooked).
• Meanwhile, place the olive oil, garlic, chilli and tomatoes into a cold large fry pan (30cm) and bring it up to heat. Cook for 5 minutes or until the tomatoes start to soften then add the wine and prawns, and season well with salt and pepper. Once the prawns have turned pink add lemon zest and juice along with the parsley.
• Add the cooked pasta and a little of the pasta water to the prawns and toss to coat. Spoon into serving dishes and serve immediately.