Vermicelli pasta with prawns and basil

    (1168)
    35 min

    Vermicelli is very thin strands of pasta, a bit like spaghetti but it's much more delicate. Perfect for this dish to soak up the tomato basil sauce.


    1099 people made this

    Ingredients
    Serves: 4 

    • 4 tablespoons olive oil, divided
    • 1/2 (500g) packet vermicelli pasta
    • 1 teaspoon chopped garlic
    • 500g large prawns - peeled and deveined
    • 2 (400g) tins chopped tomatoes, drained
    • 125ml dry white wine
    • 4 tablespoons chopped fresh parsley
    • 3 tablespoons chopped fresh basil
    • 3 tablespoons freshly grated Parmesan cheese

    Method
    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Bring a large pot of water to the boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.
    2. Heat remaining olive oil in a large frying pan over medium heat. Cook garlic, stirring constantly, until the garlic has softened, about 1 minute. Add prawns, and cook for 3 to 5 minutes; remove and set aside.
    3. Stir tomatoes, wine, parsley and basil into the pan. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add prawns, and continue cooking until they are heated through, about 2 to 3 minutes. Serve the prawn mixture over the pasta. Sprinkle with Parmesan cheese.

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    Reviews & ratings
    Average global rating:
    (1168)

    Reviews in English (812)

    by
    1

    SOooo easy to prepare, SOoooo tasty, just brilliant, a firm favourite with this family & friends as a starter, main course or snack/supper. Thank you to the person who submitted it.  -  17 Mar 2014

    by
    421

    Very good! I doubled the pasta and garlic (8 oz. pasta is not enough for all the tomatoes called for, and the dish needed more flavor), and found that this dish really needed more shrimp (will use 2 lbs. next time). I didn't add oil to the pasta while boiling (simply not necessary), and I used only 1/8 cup oil in the sauce to cut down on the fat. Using fresh herbs is key! If you add the shrimp in Step 2 as written, they will be extremely overcooked. Add them to the finished sauce that is still simmering (along with 1/2 tsp. salt and 1/8 tsp. pepper), and they will cook in 2-3 minutes. Thanks for the recipe!  -  01 Jun 2001  (Review from Allrecipes US | Canada)

    by
    239

    I made this the other night, and I must say it's the best dish I've made all year. It was HEAVENLY. I used lemon basil and parsley that I grew myself, and added around 1/4 cup of heavy cream and about 2 Tbsp. tomato paste to make a more creamy sauce. I only used one 28 oz. can of tomatoes, and I think next time I'll use three 14 oz. cans. I think I forgot to drain the tomatoes, so it took a bit longer to cook down, but the flavor was incredible. This is an excellent dish for company, and it was just as good reheated the next day. This recipe rocks, Pat! Thanks for sharing.  -  22 Jul 2002  (Review from Allrecipes US | Canada)

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