This prawn pasta is tossed in a silky, creamy sun-dried tomato sauce with fresh basil, garlic and a rich hint of tomato pesto. It is a fast, flavour-packed seafood pasta dinner that comes together in about 20 minutes.
If prawns are not your favourite, this recipe is easy to adapt. Chicken, scallops, salmon or another seafood you enjoy can be used instead, making this creamy pasta a flexible weeknight meal.
Quick pasta recipes are exactly what busy evenings need. This creamy prawn pasta is simple enough for a weekday dinner, but it still feels special enough to serve to guests. The sauce is smooth and comforting without being heavy, and the prawns bring a gentle sweetness that works beautifully with garlic, basil and sun-dried tomato pesto.
- Ready in about 20 minutes
- Made with straightforward ingredients
- Rich, creamy and full of flavour
- Easy to adapt with different proteins
- A reliable crowd-pleasing pasta dinner
Prawns, also known as shrimp in the United States, have a mild and slightly sweet flavour. Because of that, they are best paired with sauces that complement them rather than overpower them. A creamy sun-dried tomato sauce is ideal because it adds depth, colour and savoury richness while still allowing the seafood to shine.
The sauce is the real star of this dish. Sun-dried tomato pesto gives it an instant boost of concentrated tomato flavour, while fresh basil adds brightness and garlic brings warmth. Stirred together with double cream or heavy cream, these ingredients create a luscious sauce that clings beautifully to pasta.
Tomato Cream Sauce
Some sauces take years of practice to master, but this creamy sun-dried tomato sauce is not one of them. It is quick, easy and very forgiving. In fact, the sauce takes only a few minutes to make, which is why this prawn pasta recipe works so well for a fast dinner.
The key ingredient is store-bought sun-dried tomato pesto. It is a useful shortcut because it already contains intense tomato flavour and seasoning, so you do not need a long list of ingredients to build a delicious sauce. A spoonful of pesto can transform cream into a rich, savoury pasta sauce almost instantly.
Garlic should be cooked briefly over low heat so it becomes fragrant without burning. Fresh basil is added for a light herbal note that balances the creaminess. Once the cream goes in, the sauce only needs to simmer gently before the prawns are added. As soon as the prawns turn pink and opaque, the sauce is ready.
For the best result, add the cooked pasta directly to the pan with the sauce. This allows the pasta to absorb some of the flavour and helps the sauce coat every strand. A splash of reserved pasta water can loosen the sauce if it becomes too thick.
Do cheese and seafood go together?
Cheese with seafood pasta can be a controversial subject. Traditional Italian cooking often avoids pairing cheese with fish or seafood, especially delicate seafood such as prawns. The reason is simple: strong cheese can sometimes cover the natural sweetness of seafood.
That said, cooking should also be about personal taste. This creamy prawn pasta does not need cheese because the sun-dried tomato cream sauce is already rich and flavourful. The garlic, basil and tomato pesto provide plenty of character on their own.
If you enjoy a little grated hard cheese on your seafood pasta, you can add it at the table. Just keep it light so the flavour of the prawns remains clear. The dish is delicious either way.
Recipe Tips and Notes
- Raw frozen prawns work well in this recipe. They can be added to the sauce while still frozen because prawns cook very quickly.
- Cooked prawns or shrimp can also be used, but add them at the same time as the cooked pasta. They only need to warm through.
- Avoid simmering cooked prawns for too long. Overcooking can make them firm and rubbery.
- Add hot pasta straight into the sauce instead of spooning the sauce over the top. This gives the pasta time to absorb the flavours.
- Linguine is a great choice because the long, flat strands hold the creamy sauce well, but other pasta shapes can also be used.
- Reserve a little pasta water before draining. It is useful for loosening the sauce and helping it coat the pasta evenly.
Suitable prawn substitutions
Prawns are a natural match for this creamy sun-dried tomato pasta sauce, but they are not the only option. The sauce is versatile and can be paired with several proteins. Choose something that cooks quickly or is already cooked so the recipe stays fast and easy.
- Shrimp, crab, lobster or scallops
- Chicken, cooked separately and sliced or shredded
- Salmon, cooked and flaked into the sauce
- Other boneless fish that you enjoy
Serving Suggestions
This prawn pasta is rich and creamy, so it pairs well with something fresh and bright. A tomato salad, crisp green salad or salad with a zesty vinaigrette will balance the sauce nicely. Garlic bread or crusty bread can also be served on the side to catch any extra sauce left on the plate.
If you want to finish the meal with dessert, choose something light and fruit-based to keep the meal balanced. The pasta itself is satisfying, so a simple sweet finish is all you need.
Favourite seafood pasta recipes
- Shrimp scampi linguine
- Shrimp penne alla vodka
- Pasta with smoked salmon
- Cajun shrimp pasta
Prawn Pasta in Sun-Dried Tomato Cream Sauce
Ingredients
- 500g/1 lbs pasta, such as linguine or another shape
- 3 tbsp sun-dried tomato pesto
- 2 cloves garlic, minced
- 4-5 basil leaves, torn
- 125ml/1/2 cup double cream or heavy cream
- 500g/1 lbs prawns or shrimp
- 125ml/1/2 cup reserved pasta water
- salt and pepper to taste
Instructions
-
Cook the pasta in a large pot of salted water according to the package directions.
-
While the pasta cooks, place the sun-dried tomato pesto and minced garlic in a large pan. Stir over low heat for about 30 seconds, just until fragrant. Add the double cream or heavy cream and stir to combine. Bring the sauce to a gentle simmer, then add the prawns and torn basil. Season with salt and pepper. If using frozen raw prawns, they can be cooked from frozen. Bring the sauce briefly to a boil, then remove it from the heat as soon as the prawns turn pink.
-
Drain the pasta, reserving some of the cooking water. Add the hot pasta directly to the pan with the sauce. Toss well to coat, adding a little reserved pasta water if the sauce is too thick. Serve immediately.
Notes
- Raw frozen prawns can be added straight to the sauce because they cook quickly.
- If using cooked prawns or shrimp, add them with the cooked pasta so they warm through without overcooking.
- Long, flat pasta such as linguine is especially good with creamy sauces, but other pasta shapes will also work.
Nutrition
Nutrition information is automatically calculated and should be used only as an approximation.