Summer King Prawn Pasta
- 30 minutes
- 4 people
Light, fresh, and full of flavour — this king prawn pasta is the perfect summer dish. Donegal Catch King Prawns are cooked, peeled, and ready to use once defrosted, offering a juicy texture and delicately sweet flavour that pairs beautifully with garlic, tomatoes, white wine, and fresh herbs. Tossed with your favourite pasta, it’s a deliciously simple way to enjoy seafood on warm days.
Print Recipe
Ingredients
- 2 packs Donegal Catch King Prawns (defrosted)
- 4 cloves garlic, minced
- 2 tsp tomato paste
- 2 handfuls vine cherry or baby plum tomatoes
- 4 shallots, finely chopped
- 2 tsp olive oil
- 200ml white wine
- 2 handfuls fresh basil
- 300–360g pasta
- Knob of butter
- Salt and black pepper, to taste
- Fresh parsley, to garnish (optional)
- Crushed chilli (optional, to taste)
Instructions
- Heat olive oil in a large pan and gently fry the minced garlic and chopped shallots until soft.
- Stir in the tomato paste and a pinch of crushed chilli (if using), and cook for 2–3 minutes over medium heat.
- Add the tomatoes and cook until they begin to soften and burst.
- Pour in the white wine to deglaze the pan, simmer for a few minutes to reduce, and season with salt and pepper.
- Meanwhile, cook the pasta in salted water until al dente, reserving a few tablespoons of pasta water before draining.
- Add the defrosted prawns, butter, and fresh basil to the tomato mixture, stirring gently until the prawns are heated through.
- Toss the drained pasta into the pan with the sauce, adding a splash of pasta water if needed to loosen.
- Serve warm, garnished with fresh parsley and a crack of black pepper.
