Prawn Pasta in Sun-Dried Tomato Cream Sauce
This shrimp pasta in creamy sun-dried tomato, basil and garlic sauce comes together in less than 20 minutes.
Ingredients
- 500g/1 lbs pasta such as linguine or any other kind
- 3 tbsp sun-dried tomato pesto such as Scala brand or Delallo in the US
- 2 cloves garlic, minced
- 4-5 basil leaves, torn
- 125ml/1/2cup double/heavy cream
- 500g/1 lbs prawns or shrimp
- 125ml/1/2cup reserved pasta water
- salt and pepper to taste
Instructions
- Cook pasta according to package directions in a large pot filled with salted water.
- While the pasta is cooking, add the sun-dried tomato pesto to the pan together with minced garlic and briefly stir for 30 seconds over low heat. Add double/heavy cream and stir to combine, bring to a simmer, then add prawns and fresh basil, add salt and pepper to taste. (If prawns are frozen, you can cook them from frozen.) Bring the sauce to a boil, then take off the heat immediately after the prawns turn pink.
- Drain the pasta and add directly to the pan with the sauce, add some of reserved pasta water if the sauce is too thick. Toss to combine and serve immediately.
Nutrition
Calories: 394kcalCarbohydrates: 64gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 24mgSodium: 275mgPotassium: 211mgFiber: 3gSugar: 3gVitamin A: 371IUVitamin C: 1mgCalcium: 42mgIron: 1mg
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