Light & Easy 
Prawn Pasta

Fresh tomatoes meet shrimp in this light and easy pasta you can throw together in 30 minutes.


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Prep Time
20 min
Cook Time
10 min
30 min


  • 1 lb whole-grain spaghettini, 
fettuccine or linguine
  • 1 1/2 lb medium to large raw, peeled and 
deveined prawns or shrimp, preferably tail-on
  • Juice of 1/2 lemon
  • 3 tbsp olive oil, plus additional to serve
  • 3 cloves garlic, minced
  • 1/8 tsp red pepper flakes (TRY: Simply Organic Crushed Red Pepper Flakes)
  • 1/2 cup fresh flat-leaf parsley leaves, 
finely chopped
  • 1/2 cup dry white wine
  • 14 oz cherry tomatoes, chopped
  • 1/8 tsp sea salt
  • 1/4 cup chopped fresh basil leaves, optional


  1. Cook pasta al dente according to package directions. Drain.
  2. Rinse prawns in a large bowl filled with water and lemon juice. Set aside.
  3. In a large nonstick skillet on medium-high, heat oil. Add garlic and pepper flakes and sauté for 2 to 3 minutes. Add parsley and prawns and cook until prawns turn vivid pink. Add wine, stirring until reduced by about half. Add tomatoes and cook for 5 more minutes. Remove prawns from sauce and set aside in a shallow dish.
  4. Add pasta to skillet with sauce and sauté on medium-high heat for 1 minute; season with salt. Transfer pasta to a serving platter and arrange prawns over top. Serve with a drizzle of oil and basil (if using).

Nutrition Information

  • Serving Size 1 1/2 cups
  • Calories 382
  • Carbohydrate Content 44 g
  • Cholesterol Content 0 mg
  • Fat Content 10 g
  • Fiber Content 9 g
  • Protein Content 26 g
  • Saturated Fat Content 1 g
  • Sodium Content 50 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0.5 g