Tiger Prawn Pasta Sauce

Posted on

This is a luscious and tasty sauce to pour over your pasta. A side of roasted cherry tomatoes, and a sprinkling of basil and Parmesan cheese rounds off the dish nicely. Serves 2.


  • 300g raw tiger prawns, shells removed (keep shells), and leave the tails on 4-6 big ones to use as a garnish
  • 1 banana shallot, finely chopped
  • 2 cloves of garlic, finely grated
  • ½  a small red pepper, finely chopped
  • ½  a courgette, cut in half lengthways
  • 500 ml vegetable stock
  • 3 tbs low fat crème fraîche
  • 1 tbs tomato puree
  • 1 tsp sugar
  • Splash of vermouth
  • Olive oil for sautéing
  • salt and black pepper
  • Pasta of your choice - Tagliatelle is good


  • Basil leaves, finely sliced
  • Parmesan cheese, grated
  • 6-8 vine cherry tomatoes


  1. Heat oven to 400°F/200°C/180°C Fan.
  2. Run a sharp knife along the back of each prawn and remove the intestinal vein.
  3. Add oil to a non-stick sauté pan and gently sauté the shallot and garlic in the oil for about a minute. Do not let them colour.
  4. Add the prawn shells, and keep sautéing until they have all turned pink
  5. Add a splash of vermouth and cook for a few seconds to cook off the alcohol
  6. Add the stock, and tomato puree, and bring to a simmer.
  7. Simmer for about 20 minutes.
  8. Meanwhile  put the tomatoes in a small  oven proof dish, sprinkle the with oil and salt, and bake in the oven for about 10 minutes. Set aside for use as a garnish.
  9. After the sauce has simmered for 20 minutes, taste it – it should be quite ‘prawny’ in flavour. Strain off the stock; put it back in the pan.
  10. Reduce it over a medium heat until there is about 300ml of stock left.
  11. Whisk in the sugar and crème fraîche, and check the seasoning. Keep warm on a low heat. Note: Do not let it boil or the sauce will split
  12. At this point start cooking  your pasta.
  13. Remove the soft centre of the courgette with a tea spoon, and slice finely - you should have little crescents of courgette
  14. Sauté the courgette and red pepper in a little oil for about a minute
  15. Add the prawns and sauté for a  minute or two until cooked. Keep aside the 4 big ones with the tails on for use as a garnish.
  16. Add the cooked prawns, courgette, and red pepper mixture to the sauce, and heat through.
  17. When the pasta is ready, drain and put into individual bowls. Spoon over the sauce, and garnish with the tomatoes, large prawns, basil and grated tomato.

Comments are closed.