Name: Prawn Spaghetti (Juicy & Rich)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 15 Black Tiger Prawns ((Heads)); 1 tbsp Olive Oil; 1 Shallot ((Diced)); 1 tbsp Sea Salt; 350 ml Water; 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))

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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…

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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.

homemade prawn stock — Homemade prawn stock.

prawns, garlic and shallots — Homemade prawn stock.

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!