creamy prawn tomato pasta

Creamy Prawn Tomato Pasta (30 Minute Meal)

This quick prawn (shrimp) pasta dish, ready in under 30 minutes, will be the perfect addition to your weekly meal plan! It’s rich and indulgent, without being too heavy. And even better, it feels like you’re eating a restaurant dish at home.

This easy prawn pasta is on regular rotation in my house right now. My husband is dieting at the moment, eating a restricted diet through the week and eating what he likes at the weekend. We generally opt for takeaway one night and I make a meal of his choice on the other. His choice this weekend was this dish – he LOVES it. If you decide to make it, please let me know in the comments what you think.

I took inspiration for this dish from the viral Vodka Tomato pasta that uses a high volume of tomato paste for the sauce too. I’ve simply added my own twist of wine and cream, minus the vodka. And added prawns, because they are arguably my most favourite protein source. I am a fiend for Prawn Cocktail for example. I totally deserve to be called an 80’s baby for that reason.

This dish was previously called Gamberoni Aurora, which was suggested by my Italian friend who said this is what you would call a ‘pink’ prawn pasta dish. Calling it ‘prawn pasta’ seemed too basic but other folk can’t wrap their heads around my choice. So back to Creamy Prawn Tomato pasta it is. Does what it says on the tin I suppose.

Why not serve with my easy Homemade Garlic Bread?

Recipe Notes

Prawns – I use raw prawns. Cooking the prawns at the beginning and adding to the sauce later on ensures you don’t overcook them. But if you’ve picked up pre-cooked prawns, chop them up and add them in at the end to simply heat through.

Chilli – you can use dried chilli instead of fresh. If using fresh, cut up with seeds if you like it hot. Or remove seeds for a more subtle heat. If using dried chilli, start with a half teaspoon and increase to 1 teaspoon if you prefer more heat.

Wine – any wine you like will do. I always say you should like to drink it if you’re adding it to a recipe. The flavour transfers, so don’t always opt for cheap.

Handy Tip: if you’re opening a bottle of wine solely for this recipe and you don’t drink much alcohol, freeze the rest. Pour the wine into an ice cube tray and add the wine ice cubes to your next recipe.


Why do you use olive oil and butter? This is simply for flavour. Use one or the other if you prefer.

Can I substitute the prawns for anything else? This dish would be great with chicken too.

Can I use creme fraiche instead? You can use creme fraiche, or even cream cheese, instead if you wish. It will slightly change the taste of the final dish, but is equally tasty in its own way!

What can I do to reduce the calories? Use single cream or creme fraiche, instead of double cream.

Does the chilli make it quite hot? It depends on your tolerance for heat. See Recipe Notes above on Chilli for more information.

Can I use garlic paste instead? Absolutely! Use 1 teaspoon of garlic paste instead of garlic cloves.

Can I use bullion instead of stock cube in water? I sometimes prefer to do this now – as it reduces the volume of liquid in the sauce, which can be better. Increase your volume of cream to 250ml if doing this.

I don’t have fresh parsley, should I use dried? I personally don’t feel like dried parsley has the same effect. So I would just omit it from the recipe.

Can I make this recipe without wine? Yes you can – just remove it from the recipe. No need to increase the volume of stock or anything else. There is enough for the volume of pasta.

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creamy prawn tomato pasta

Creamy Prawn Tomato Pasta

Previously called Gamberoni Aurora, but no one knows to search for that do they?!
5 from 2 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dinner
Cuisine Italian
Servings 2
Calories 1097 kcal


  • 2 tbsp olive oil
  • 20 g salted butter
  • 1 chilli
  • 3 garlic cloves
  • 14 large prawns raw
  • 100 g tube tomato purée 1/2 tube
  • 150 ml white wine
  • 1 veg stock cube in 250ml water or 1 tbsp chicken bouillon – see FAQs above
  • 150 ml double cream
  • 10 g parsley
  • 250 g pasta raw weight


  • Melt 20 g salted butter in pan with 2 tbsp olive oil and soften 1 chilli (finely chopped)
  • Add 3 garlic cloves (finely chopped) and 14 large prawns (chopped into sections) and cook until opaque
  • Remove prawns from pan, then fry off 100 g tube tomato purée for a few minutes before pouring in 150 ml white wine and reducing to cook alcohol off
  • Cook 250 g pasta in salted water until al dente
  • Add 1 veg stock cube in 250ml water (or chicken bouillon) and 150 ml double cream – simmer on medium heat for 5/10mins
  • Stir in freshly chopped 10 g parsley before tossing through 250 g pastaooked pasta
  • Season to taste, serve up & enjoy!


Calories: 1097kcalCarbohydrates: 111gProtein: 41gFat: 54gSaturated Fat: 25gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 0.3gCholesterol: 283mgSodium: 1632mgPotassium: 1166mgFiber: 7gSugar: 13gVitamin A: 3009IUVitamin C: 52mgCalcium: 195mgIron: 5mg
Keyword creamy prawn pasta, prawn pasta recipe, prawn recipes, tomato pasta with prawns
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