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Prawn pasta in creamy tomato sauce in brown bowl

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.
5 from 6 votes
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Course: Main Course
Cuisine: British/Italian
Keyword: prawn pasta, shrimp pasta
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 662kcal


  • 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
  • 1 lbs prawns or shrimp
  • 125ml/1/2cup reserved pasta water
  • salt and pepper to taste


  • 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. Toss to combine and serve immediately.  


Calories: 662kcal | Carbohydrates: 87g | Protein: 39g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 329mg | Sodium: 1005mg | Potassium: 367mg | Fiber: 3g | Sugar: 3g | Vitamin A: 555IU | Vitamin C: 5.5mg | Calcium: 222mg | Iron: 4mg