Macaroni pasta with prawns, tomato, garlic and chilli
Macaroni pasta with prawns, tomato, garlic and chilli


  • For the prawn stock:
  • 1kg green prawns, cleaned, deveined and halved (keep the shells and heads for stock)
  • 1 celery stalk, diced
  • 1 onion, diced
  • 1 fennel bulb, sliced
  • 3garlic cloves, finely chopped
  • 2 sprigs thyme
  • 1 bay leaf
  • 1 tbsp tomato paste
  • 1 cup white wine
  • extra virgin olive oil
  • For the pasta:
  • 500g macaroni, lumache, paccheri or rigatoni pasta
  • 2garlic clove, finely chopped
  • 500g baby Roma tomatoes
  • ¼ cup tomato passata
  • Olive oil
  • Basil leaves
  • Parsley leaves
  • Salt
  • Pepper
  • chilli flakes optional
  1. Method

  1. Heat some olive oil in a saucepan over medium heat and sauté prawn heads and shells for about 5 minutes on high. Once nicely browned add the celery, onion, fennel and cook until start to soften. Add garlic then tomato paste and cook for a further 2 minutes, deglaze with white wine. Then add enough water to cover about 1lt. bring to boil and simmer for 1 hour. Once finished turn off the heat and leave to cool slightly. Strain and set aside.
  2. Meanwhile, cook the pasta according to the packet’s instructions.
  3. To make the pasta heat remaining olive oil in a fry pan and lightly sauté the garlic and tomatoes. Add the prawns and sauté until lightly coloured, for about 2 minutes, then add 300ml stock and reduce by half. Gently fold the pasta through, add the basil, parsley and a little olive oil to finish.
  4. Serve immediately.

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