King prawns in a tomato sauce with basil, white wine and fetta cheese. Great with rice or tossed through pasta and fantastic for blokes who can't cook.


  • 500g green king prawns

  • 500g jar tomato passata

  • 1 clove garlic, crushed

  • 1 small onion, chopped

  • 1 cup white wine

  • 250g fetta cheese

  • olive oil

  • bunch basil

  • rice or pasta to serve

  • crusty bread to mop up


  • 1.

    Heat oil in frypan. Saute garlic and onion, add white wine and tomato passata. Heat through on medium heat. Add prawns and half the basil, chopped. When prawns are just turning pink, crumble in the fetta cheese and put the lid on the frypan. Cook for 10 minutes on low/medium heat until fetta just starting to melt.

  • 2.

    Before serving toss through some extra torn basil leaves. (Can also use baby spinach in place of basil, if preferred).

  • 3.

    Serve with rice or pasta and crusty bread.


Put the water for the rice or pasta on to boil before beginning this dish. Once boiling, add rice or pasta and begin cooking prawn dish. While prawns are cooking with the lid on, drain rice or pasta and get ready to serve and eat!

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