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Tiger Prawn Spaghetti
A must-try spaghetti recipe filled with tiger prawns and smothered in a rich tomato sauce. Here’s how I make it…
I went to Greece and came back with this delicious prawn spaghetti recipe. It’s fresh, tasty and has the biggest prawns EVER. I’ve been making this every week since I’ve been back. I’m obsessed.
Now, I didn’t go to a standard supermarket to get these prawns. I went to an Asian supermarket as the range of prawns there are huge. I got my hands on whole tiger prawns, with the heads and shells on, as this is essential to achieving a delicious flavour.
What flavour? Well, the prawn heads are simmered in water with shallots for about 15 minutes to produce a stock that’s used in the pasta sauce, and trust me, it’s a game changing addition.
Recipe Ingredients
I used the ingredients below to make this recipe:
- Prawns: I used whole tiger prawns. You will need to clean them, if not done already.
- Vegetables: I used shallots and garlic cloves.
- Sea Salt: Sea salt is your best friend for this recipe; it helps bring out the flavour.
- Finely Chopped Tinned Tomatoes: I like to use Mutti, their finely chopped tomatoes have a very smooth texture.
- Spaghetti: Any brand is fine to use.
- Fresh Coriander: To garnish once the pasta is ready to serve.
My Top Tips
Cook the pasta al dente because there’s nothing worse than soggy pasta in my humble opinion. To help me achieve this, I cook the pasta around 5 minutes before the sauce is done simmering. This way, I avoid leaving the pasta sitting in a pot of hot water once done, causing it to cook further. Instead, I simply put it straight into the sauce, mix and serve.
Taste, taste and taste again as you go. I’ve put rough guidelines on how much sea salt to put but add more or less if needed. My advice, sea salt is what makes this dish come alive, don’t hold back.
I had this dish served with freshly made Greek salad and stir-fried garlic and aubergines. Now, this is a must-try combo!
How To Store
Keep leftovers in the fridge in an airtight container and eat within two to three days.
More Pasta Dishes
Prawn Spaghetti (Juicy & Rich)
Ingredients
Prawn Stock
- 15 Black Tiger Prawns (Heads)
- 1 tbsp Olive Oil
- 1 Shallot (Diced)
- 1 tbsp Sea Salt
- 350 ml Water
Prawn Spaghetti
- 15 Black Tiger Prawns (Remaining Body)
- 250 g Spaghetti
- 1 tbsp Olive Oil
- 1 Shallot (Diced)
- 3 Garlic Cloves (Diced)
- 1 Tin Finely Chopped Tomatoes
- 1 tbsp Sea Salt
- Fresh Coriander (To Garnish)
Instructions
Prawn Stock
- Heat one tablespoon of olive oil in a saucepan over a medium-high heat and add the diced shallots and stir for 30 seconds.1 tbsp Olive Oil, 1 Shallot
- Add the tiger prawn heads and stir-fry for two minutes or until the heads turn pink.15 Black Tiger Prawns
- Add the water and sea salt to the pot and mix. Bring the mixture to simmer (approximately 5 minutes) and leave it to cook for 10 to 15 minutes, until slightly thickened and the sauce has changed colour (brownish colour).1 tbsp Sea Salt, 350 ml Water
Prawn Spaghetti
- When the stock has 5 minutes of cooking time remaining, start making the sauce. In a separate pan, heat olive oil over a medium-high heat. Add the shallots and garlic and stir-fry for 1 to 2 minutes or until softened.1 Shallot, 3 Garlic Cloves, 1 tbsp Olive Oil
- Add the prawns and cook for 90 seconds on one side. Turn the prawns, add a splash of water to the pan and cook for a further 90 seconds.15 Black Tiger Prawns
- Add the finely chopped tomatoes and stir to combine.1 Tin Finely Chopped Tomatoes
- Drain the prawn stock to remove the heads and shells, then pour the stock into the pan. Season with additional sea salt and mix.1 tbsp Sea Salt
- Bring the sauce to a gentle simmer (approximately 4 minutes) and leave to simmer for 8–10 minutes, allowing the flavours to develop and the sauce to reduce slightly.
- When the sauce is nearly done, cook the spaghetti according to packet instructions.250 g Spaghetti
- Add the cooked pasta to the sauce and toss well to coat. Finish with a sprinkling of diced coriander and serve.Fresh Coriander
Video
Nutrition
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
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