It is a tomato-based prawn pasta that we have been cooking for ages.


  • 350g Green Prawns (shelled, de-veined and sliced down the back)

  • 3/4 pack of spaghetti (choose your own type- I use #3)

  • 1/4 cup olive oil

  • 1 spanish onion

  • basil (small bunch)

  • 3 cloves garlic

  • 1/4 cup white wine

  • 1 440g can chopped roma tomatoes

  • Parsley (small bunch) (to serve)

  • 50g Grated parmesan Cheese (to serve)

  • Pinch salt and grated black pepper


  • 1.

    Boil the water for the pasta (Once the water is boiling add the pasta and cook for the recommended time on the pack).

  • 2.

    Finely Dice the spanish onion.

  • 3.

    Heat a tblsp olive oil in a large frypan and add the garlic. Cook until it becomes fragrant.

  • 4.

    Add the diced onion and fry until it becomes traslucent.

  • 5.

    Add the can of tomatoes and the white wine; simmer for 2 minutes.

  • 6.

    Add the prawns and the basil to the pan. Stir the mixture until the prawns change colour.

  • 7.

    Season with salt and pepper.

  • 8.

    Drain the pasta and add the remaining olive oil to it. Combine the pasta with the frypan mixture.

  • 9.

    Portion it out into pasta bowls- add finely chopped parsley and grated parmesan to serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 291kj
  • Fat Total 18g
  • Saturated Fat 4g
  • Protein 19g
  • Carbohydrate 12g
  • Sugar 4g
  • Sodium 682mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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You could use any type of seafood for this dish. I have made it with a marinara mix, squid tubes and scallops. For a vegetarian dish you can replace the seafood with olives and capers.

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