Prawns in Fresh Tomato Pasta Recipe

Prawns and fresh tomato sauce? Yes, please!

This shrimp pasta recipe is quick and loaded with flavor! Add anchovies, basil leaves, and red pepper flakes, and this fresh tomato sauce becomes the classic Italian pasta sauce, ala puttanesca.

Prawns in Fresh Tomato Pasta Recipe

Roselle Miranda
Prawns and fresh tomato sauce? Yes, please!
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 30 minutes
Course Main Dishes
Cuisine Others
Servings 6


Prawns in Fresh Tomato Pasta Ingredients

  • 340 Grams linguine noodles
  • 1/4 Cup Butter
  • 3 cloves Garlic peeled and chopped
  • 10 large prawns peeled, with heads and tails left on, deveined
  • 3/4 Cup white wine fruity, semi-sweet
  • 10 ripe native tomatoes cored, chopped
  • 1 teaspoon sugar
  • 1/2 Cup green olives sliced
  • 1/2 Cup black olives sliced
  • 1/4 Cup capers drained
  • 1 tablespoon parsley chopped
  • Salt to taste
  • ground black pepper to taste


  • Bring a pot of water, salted, to a boil. Add pasta and cook until al dente, about 8 minutes. Drain, and keep warm. Set aside.
  • Meanwhile, melt butter in a large skillet over medium-high heat. Add prawns to the skillet with garlic. Cook, stirring and turning prawns regularly, until prawns are opaque on both sides. Season with salt and pepper, to taste. Remove prawns from the butter using tongs, and set aside.
  • In the leftover butter in the skillet, add wine, and bring to a simmer. Cook until only 1/4 of the liquid remains or until alcohol has evaporated. Add tomatoes and cook, stirring occasionally while breaking the tomatoes using the back of a spoon. Cook until tomatoes turn into a sauce, which should thicken slightly. Stir in sugar, olives, and capers. Toss in pasta. Season to taste with salt and pepper. Serve pasta with prawns. Recipe originally published in the November 2015 issue of Good Housekeeping Philippines.
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