Pasta with large prawns

Name: Pasta with large prawns
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Spaghetti 11.25 oz; Prawns (to clean) 7 oz; Cherry tomatoes 1 ½ cup; White wine 2.1 oz; Tomato paste 2 tsp; Garlic 1 clove; Parsley to taste; Extra virgin olive oil 1 tbsp; Fine salt to taste

Lactose Free

Difficulty: Easy
Prep time: 20 min
Cook time: 15 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

Pasta with large prawns (mazzancolle). It’s like getting a little slice of Southern Italy on your plate. Really, it’s all about the simple elegance of fresh prawns mixed with the delicate flavors of cherry tomatoes. Plus, there’s this light sauce—made by simmering prawn shells—that gives the dish a deeper seafood kick. Pretty awesome, right? In places like Campania and the Amalfi Coast, folks grab regional pasta shapes like troccoli or scialatielli. Why? Because they soak up that creamy sauce perfectly, making every bite super satisfying.

The sauce itself is something else—it’s not heavy. Honestly, it leans into the natural seafood sweetness from the prawns. And the sauce? Balanced by the tangy pop of tomatoes and just enough herbs. Toss in a few cloves of garlic and a drizzle of good olive oil, and you’ve got a shrimp pasta that’s light yet just fancy enough for date night.

There are some versions that get way more creative. Like, think about a swirl of pesto with pumpkin flowers in spring. Or a squeeze of lemon and a few bits of buffalo mozzarella in summer. Here’s the thing: that’s the kind of regional spin making Southern Italian food so unique. Whether you stick with the classic or add a twist, you’ll get a plate that’s moist and full of the sea but never too much. For real.

It’s super easy to see why garlic shrimp pasta and creamy shrimp pasta are such hits for anyone wanting that Italian seaside vibe. Friends might call it shrimp scampi, but in Southern Italy, it’s all about those local flavors and fresh, golden ingredients. With an easy shrimp pasta recipe like this, you don’t need fancy skills—just some fresh prawns, good pasta, and a few simple things from the market. Pretty simple. This quick shrimp pasta is perfect for a quiet night in or impressing guests who love food that’s tender and full of real Mediterranean flavor.

Whether it’s a family gathering or a romantic dinner, this dish makes you feel like you’re right there, dining by the beautiful Italian coast.

How to prepare Pasta with large prawns

To prepare pasta with prawns, first clean the crustaceans: remove the head 1 and the shell 2 and set them aside, then remove the intestine by making an incision on the back 3.

In a pan, flavor some oil with garlic for a few minutes 4, then add the prawn heads and shells 5. Sauté well, then deglaze with white wine 6.

When the alcohol has evaporated, strain the cooking base through a fine-mesh sieve 7. Cut the cherry tomatoes in half 8 and add them to the same pan with a drizzle of oil 9.

Salt 10, then add the crustacean cooking base 11 and tomato paste 12. Cook for 10 minutes over medium heat.

Meanwhile, cook the pasta in plenty of salted water 13. Drain it al dente directly into the pan 14, then add a ladle of cooking water and a drizzle of oil 15.

Flavor with chopped parsley 16 and mix well. Finally, add the shelled prawns 17 and continue cooking for another couple of minutes. Plate the spaghetti with prawns 18.

Add more sauce 19 and chopped parsley to taste 20. Your pasta with prawns is ready to be served 21!

Storage

It is recommended to consume the pasta with prawns just prepared; if there are leftovers, you can store them in the refrigerator for up to one day in an airtight container.