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.
Recipe at a glance
- Yield: Serves 4
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
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
Ingredient swaps
- 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.
Instructions
- 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.
- Prep the prawns: Pat prawns dry with paper towels. Season lightly with salt and black pepper.
- 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.
- 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.
- 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.
- 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).
- 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.
King prawn doneness cues
- Visual: opaque all the way through; no gray/see-through centers.
- Texture: tender and juicy—not bouncy like an overcooked shrimp.
- Safe temperature: Cook shrimp/prawns to 145°F (63°C).
Tips for success
- Start timing shrimp late: If your sauce is ready early, remove it from heat briefly. Prawns cook quickly.
- Pat frozen shrimp dry: Less surface water helps prevent a watery sauce.
- Use pasta water: Starchy water helps the sauce cling to noodles.
Serving ideas
- Garlic bread or toasted focaccia
- Simple side salad with lemon vinaigrette
- Roasted cherry tomatoes or sautéed garlicky greens
Storage notes (seafood leftovers are time-sensitive)
- Let leftovers cool for about 20–30 minutes, then refrigerate promptly in shallow containers.
- Cooked seafood pasta generally keeps in the refrigerator for up to 3 days.
- Reheat until steaming hot throughout (stir and check center). If it seems dry, loosen with a splash of water or broth.
Quick food-safety reminder
- Follow the simple Clean, Separate, Cook, Chill flow: keep raw seafood separate, cook to safe doneness, and refrigerate promptly—don’t leave shrimp out in the danger zone.
