Pasta with prawns in garlic tomato sauce

    27 min

    Linguine pasta and sautéed prawns bathed in an earthy basil tomato sauce and sprinkled with crumbled feta cheese. Ready in less than 1/2 hour yet still a healthy and yummy seafood pasta dish.

    268 people made this

    Serves: 2 

    • 225g linguine pasta
    • 1 tablespoon olive oil
    • 3 cloves garlic, minced
    • 12 medium prawns, peeled and deveined
    • 1 (400g) tin chopped tomatoes
    • 1 tablespoon chopped fresh basil
    • salt and pepper to taste
    • 125g crumbled feta cheese

    Prep:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. While the pasta is cooking, heat the olive oil in a large frying pan over medium heat. Add the garlic; cook and stir until fragrant, about 1 minute. Add the prawns and cook until opaque, about 3 to 5 minutes. Pour in the tomatoes and heat through. Season with basil, salt and pepper.
    3. Toss the cooked pasta in the sauce, and sprinkle with crumbled feta to serve.

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    Average global rating:

    Reviews in English (185)


    I made this dish recently but added a few ingredients. To the chopped tomatoes I added half a small jar of red peppers in brine and liquidised to make a fat free sauce. I used one cal spray oil to fry minced garlic cloves on a low heat then added the peeled prawns. After a few mins I added hot chilli powder to taste as I like the extra heat, pored in the tomato mixture and the tagliatelle to heat through and added the basil at the end. Really tasty with the pepper sauce. No cheese added.  -  07 May 2015


    I have given 5 star ratings before, but I have to say that this leads them all! Fire roasted tomatoes was pure genious especially when combined with the feta cheese. Because of the salt content in both the tomatoes and the feta cheese, I opted not to add any additional salt. It was not missed, in fact, it was perfect. For a double recipe I used 3 cans of the tomatoes and a pound and a half of the larger (21-25 count) shrimp. Will I make this again? , oh yeah.  -  18 Feb 2008  (Review from Allrecipes US | Canada)


    This dish was spectacular. It tasted like I was eating at a very nice italian restaurant, but it was so simple to make. This is something I will make again and again! Everybody should try this one. I made it with brushetta and it was a fabulous meal.  -  21 Sep 2006  (Review from Allrecipes US | Canada)