Prawn and Roasted Red Pepper Pasta

    40 min

    Classic Mediterranean creamy tomato pasta sauce, with a North Atlantic twist! I tried this the other day, and it turned out fantastic. For best results, I recommend using fresh egg pasta, as this cooks quicker (only if you're not counting the calories!)

    17 people made this

    Serves: 2 

    • 250g cooked prawns
    • 2 portions penne pasta
    • 1 large red pepper
    • 2 large tomatoes
    • 150ml fresh double cream
    • salt & black pepper
    • 3-4 strands saffron
    • 1 tsp basil
    • 1-2 tbsp extra virgin olive oil

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. To prepare peppers: Cut red pepper in half (or thirds if quite large) and place under pre-heated grill for approx 6 mins until slightly blackened. Remove outer skin with flat knife, and slice into long thin strips.
    2. To prepare sauce: Heat olive oil in large shallow saucepan. Chop tomatoes finely, and fry in olive oil until they become pulp. Add basil, salt, pepper and saffron, and stir in roasted red peppers. Add cream and reduce to low simmer.
    3. To prepare pasta: Bring 1 litre of water to the boil with 1 tsp sea salt. Add pasta, and cook according to instructions (I say this as fresh egg pasta normally takes less time than bagged pasta, so cooking times vary). Drain pasta well and leave in container to stand.
    4. Finally, fold the prawns and cooked pasta into the sauce, return to full heat for 2 mins, then reduce to simmer. Dont leave prawns on heat for too long as they wilt and shrink. Just enough to warm them through. Serve and enjoy!

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    Reviews in English (1)


    Gorgeous combination of flavours, love the colour the sauce makes when the saffron is added to it. A relatively simple meal to put together.  -  10 Aug 2013