Tomato Spinach Prawn Pasta

Prawn pasta. Not just any prawn pasta. A rich but silky (and garlicky) tomato sauce clinging to chewy fettuccini noodles tossed with juicy tender garlic butter prawns. These giant piles of pasta are then spiked with wilted spinach and topped with aggressive amounts of parmesan cheese. If this pasta is any kind of wrong, then we never want to be right! And of course, all the ingredients are from Aldi. I won't lie. These prawns really did wow me!

Soooo, how fancy does this look? But the true secret to this gorgeous (restaurant calibre) pasta dinner is a 30-minute meal. Ummmm, yeah. You heard me. 30 minutes between you and silky noodles, juicy tender shrimp, and a rich but a little sweet and tangy fresh tomato sauce. If you're not sold yet, then I don't know what to tell ya!

Tomato Spinach Prawn Pasta
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Ingredients needed for making Prawn Pasta

1. Raw jumbo king prawns (in the freezer section)
2. Tagliatelle
3. Cherry tomatoes
4. Chopped tomatoes
5. Spinach
6. Garlic
7. Onion
8. Vegetable stock
9. Olive oil
10. Butter
11. Parmesan cheese

Making 30-minute prawn pasta step by step

• Make sure that the prawns are defrosted before you start. To defrost properly, place the bag of frozen prawns in a bowl or on a tray and place them at the bottom of the fridge overnight. Or place the bag in a bowl of cold water for about 1 hour before cooking. *Quick note- These prawns do need to be peeled before cooking, but they've already been split making it really easy and a job that should only take about 2 minutes.
• Heat a tablespoon of olive oil in a non-stick frying pan and add in the garlic. Let it heat up until the garlic is fragrant. Add some butter and let it start to foam slightly. Now add the prawns and cook them for about 3 minutes, until they turn from black to pink and firm up. Remove them to a plate and set aside.

• In a high sided deep skillet, heat some olive oil. Add in the onion and garlic and let them soften and become fragrant. Add the cherry tomatoes to the skillet and let them cook until they soften and start to burst. Once they have burst, add the tinned chopped tomatoes and vegetable broth to the pan and let it all come to a simmer. Let the sauce simmer for about 5 minutes, until the sauce has thickened and will cling to the noodles.
• Add the spinach to the sauce and mix it through. The heat from the sauce will wilt the spinach without any need to keep simmering.

Serving Prawn Pasta

• Once the sauce is done, toss the cooked pasta through the sauce and snuggle the prawns back in. Top everything with chopped parsley or basil if you like.
• This pasta dish is perfect to serve straight from the pan with tongs if you're having a casual pasta night. If you're having a date night or want something a little bit fancier, then divide the pasta into bowls topping with the prawns and chopped parsley.

Reasons to make this prawn pasta

This pasta is

• healthy (fresh tomatoes, spinach and lean protein)
• easy to make (30 minutes)
• adaptable (add in extra vegetables or a splash of cream to make a rose sauce)
• and pasta is just so. darn. good!!!!

More Easy Pasta Recipes

• Creamy Tomato Pasta
• 7 Ingredient 1 Pot Chorizo Pasta
• Creamy Butternut Squash Penne

Tools used to make this Prawn Pasta

1. Nonstick Frying Pan
2. High Sided Skillet

Tomato Spinach Prawn Pasta

Fresh tomato sauce, silky noodles and plump juicy garlic prawns all tossed together in the perfect 30 minute pasta dinner. All Aldi ingredients!

5 from 1 vote

Print Pin Rate

Course: pasta

Cuisine: Italian

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 6 people

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Author: Deborah Rainford

Ingredients

• 5 cloves garlic minced
• 1 yellow onion chopped
• 1 punnet cherry tomatoes
• 400 g tin chopped tomatoes
• 250 ml vegetable stock made from a stock cube
• 200 g baby spinach
• 1 bag jumbo king prawns frozen section at Aldi
• 2 tablespoons olive oil
• 2 tablespoons butter
• 400 g dried tagliatelle
• parmesan cheese for serving

Metric - US Customary

Instructions

• Make sure that the prawns are defrosted before you start. Heat a tablespoon of olive oil in a non-stick frying pan and add 2 cloves of minced garlic. Let it heat up until the garlic is fragrant. Add the butter and let it start to foam slightly. Now add the prawns and cook them for about 3 minutes, until they turn from black to pink and firm up. Remove them to a plate and set aside.
• Cook the tagliatelle according to the package instructions, drain and set aside while you make the sauce.
• In a high sided deep skillet, heat some olive oil. Add in the onion and remaining garlic and let them soften and become fragrant. Add the cherry tomatoes to the skillet and let them cook until they soften and start to burst. Once they have burst, add the tinned chopped tomatoes and vegetable broth to the pan and let it all come to a simmer. Let the sauce simmer for about 5- 8 minutes, until the sauce has thickened and will cling to the noodles. Remove the pan from the heat.
• Add the spinach to the sauce and mix it through. The heat from the sauce will wilt the spinach without any need to keep simmering.
• Once the sauce is done, toss the cooked pasta through the sauce and snuggle the prawns back in. Top everything with chopped parsley or basil if you like.
• This pasta dish is perfect to serve straight from the pan with tongs if you're having a casual pasta night. If you're having a date night or want something a little bit fancier, then divide the pasta into bowls topping with the prawns and chopped parsley.

Notes

• To defrost properly, place the bag of frozen prawns in a bowl or on a tray and place them at the bottom of the fridge overnight. Or place the bag in a bowl of cold water for about 1 hour before cooking. *Quick note- These prawns do need to be peeled before cooking, but they've already been split making it really easy and a job that should only take about 2 minutes.

Nutrition

Calories: 250kcal | Carbohydrates: 24g | Protein: 17g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 396mg | Potassium: 535mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3439IU | Vitamin C: 18mg | Calcium: 109mg | Iron: 2mg

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