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King Prawn Seafood Pasta in a Red Italian-Style Sauce

Juicy king prawns, long pasta, and a quick red Italian-style sauce that coats every bite. This is a family-friendly seafood dinner that feels special but comes together fast—especially when you keep shrimp doneness in mind.

4 portions · 1 full batch · 35 minutes

Original recipe: Serves 4.

Jump to ingredients
Close-up of a flavorful seafood pasta dish with king prawns, perfectly cooked with Italian flavors.

Daniela Elena Tentis / Pexels · Photo source · License

Stock photograph used as serving inspiration; it is not a photograph of a kitchen test of this recipe.

How much are you cooking?

4 portions · 1 full batch · 2 portions now · 2 for later

Keep the original-size recipe and equipment. Prepare additional complete batches if you need more; reserve any extra portions.

For the original batch: Reserve portions before serving. Keep any dressing, crisp bread, garnish and uncooked salad separate. For later meals, reheat only the cooked portion you need and prepare fresh finishing ingredients at serving time.

Choose the total you want to cook, including any portions reserved for another meal. Repeating this dish on your calendar uses that same batch.

Ingredients

  • 12 oz (340 g) long pasta (spaghetti or linguine)
  • 1 lb (450 g) king prawns/shrimp, peeled and deveined (fresh or frozen)
  • Kosher salt, for pasta water (about 1 Tbsp) and to taste
  • 1/4 tsp black pepper, plus more to taste
  • Red Italian-style sauce:
  • 2 Tbsp olive oil
  • 1 small yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes (optional)
  • 1 can (28 oz / 794 g) crushed tomatoes
  • 1 Tbsp tomato paste
  • 1/2 tsp sugar (optional, to balance acidity)
  • 1/2 cup (120 ml) water or low-sodium chicken/seafood broth
  • To finish:
  • 2 Tbsp chopped fresh parsley or basil
  • Optional: 1/2 cup grated Parmesan (stir in at the end)
  • Optional: lemon wedges for serving
  • Fresh vs. frozen prawns: Use frozen if that’s what you have—thaw safely in the refrigerator, then pat dry before cooking.
  • Spaghetti vs. linguine: Any long pasta works here. If using thicker noodles, add 1–2 minutes to reach al dente.
  • Herb swaps: Parsley and basil are both great. Use what you have.

Method

Recipe by Heather Schiefelbein.

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente (tender but still firm to the bite). Reserve at least 1 cup of pasta water, then drain.
  2. Prep the prawns: Pat prawns dry with paper towels. Season lightly with salt and black pepper.
  3. Build the red sauce: While the pasta cooks, heat olive oil in a large skillet or wide sauté pan over medium heat. Add onion and cook 4–5 minutes until softened. Stir in garlic, oregano, and red pepper flakes (if using) and cook 30 seconds until fragrant.
  4. Simmer: Stir in crushed tomatoes, tomato paste, sugar (if using), and water/broth. Bring to a gentle simmer and cook 8–10 minutes, stirring occasionally, until slightly thickened.
  5. Cook the prawns (don’t overdo it): Add prawns to the sauce in an even layer. Simmer gently 2–4 minutes, stirring once or twice, until prawns are opaque and pink/white and curl into a “C” shape. If they’re very small, start checking early.
  6. Finish with pasta: Add drained pasta to the skillet. Toss well, adding a splash of reserved pasta water as needed to make the sauce glossy and clingy (usually 1/4 to 1/2 cup).
  7. Season and serve: Taste and adjust salt/pepper. Turn off the heat and stir in parsley or basil. Serve immediately with Parmesan if you like and lemon wedges for brightness.
  8. King prawn doneness cues
  9. Tips for success
  10. Serving ideas
  11. Storage notes (seafood leftovers are time-sensitive)
  12. Quick food-safety reminder

Serving, later meals and useful notes

Reserve portions before serving. Keep any dressing, crisp bread, garnish and uncooked salad separate. For later meals, reheat only the cooked portion you need and prepare fresh finishing ingredients at serving time.

Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.

Put the meal together.

Choose the companions that help this meal. Portions and ingredients stay connected in your plan.

These are published Cyrus Ramsey recipes; editorial checks are not a physical kitchen test.

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