Pasta with Prawns

The simplest name for the simplest pasta. It comes together faster than you can say “pasta gamberoni”, but the flavour is anything but basic!

I whip this up in a flash after a busy day, and it’s always a hit. Friends love it, family devours it, and I enjoy it with a crisp glass of wine in hand.

Serves 4 adults

Prep time: 20 min

Ingredients:

(olive oil, salt and pepper)

• 7 tablespoons olive oil

• 400g frozen peeled and deveined uncooked prawns

• 2 garlic cloves, finely chopped (or 1 tablespoon frozen chopped garlic)

• 1 knob of butter

• 450g dried pasta (any shape you have on hand)

• A handful of fresh basil, chopped

• A handful of fresh parsley, chopped

Method:

1. Bring a large pot of water with a generous pinch of salt to a boil.

2. In a pan, heat 1 tablespoon of olive oil and add the frozen prawns. Cook over high heat for a few minutes until mostly defrosted.

3. Lower the heat to medium, add the remaining olive oil, then stir in the garlic, salt, and pepper. Cook for a couple of minutes, making sure the garlic doesn’t burn. Reduce the heat to low to keep warm.

4. Meanwhile, cook the pasta in the boiling water for 2 minutes less than the package says for al dente—and always taste to double-check.

5. Drain the pasta and add it directly to the prawn sauce along with the knob of butter. Stir well to coat everything.

6. Finish with a handful of chopped basil and parsley, toss gently, and serve.

Serving Tips:

• Drizzle with a little extra virgin olive oil for a Mediterranean finish

• Add a squeeze of fresh lemon juice for brightness

• Sprinkle with a pinch of pepperoncino if you like a bit of heat

• Best do all 3!

No Grocery Run Needed Steps:

This pasta is one of those magical meals you can make entirely from what’s already in your pantry and freezer—no grocery run required. (See my post: “The Frequent Traveler’s Cheat Sheet to a Well-Stocked Kitchen.”)

Follow the exact same steps as the main recipe. In Step 3, simply swap in (instead of the fresh in Step 6):

• ½ tablespoon of frozen chopped parsley

• 1 tablespoon of frozen chopped basil

And if you're out of butter, no problem—just add an extra splash or two of olive oil to finish. Still silky, still delicious!

Variations:

• For a light, summery twist, add 10–15 cherry tomatoes (halved) after the garlic is cooked in Step 3. Let them soften for about 2 minutes, then deglaze with a small splash of white wine. Let it simmer briefly before continuing.

• For a creamy version, pour in 150 ml of double cream after Step 3. Stir well and let it gently bubble for a minute or two before reducing the heat.

This pasta with prawns and frozen ingredients is truly magical.

Don’t just take my word for it—try it yourself after one of those days when the fridge is empty, the energy is low, and you still crave something seriously delicious. Happy Cooking!