Creamy prawn and tomato spaghetti

  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Creamy prawn and tomato spaghetti
  • 750 gram cherry tomatoes, halved
  • 1 fresh long red chilli, sliced thinly
  • 2 clove garlic, sliced thinly
  • 3 sprigs fresh thyme
  • 2 tablespoon olive oil
  • 400 gram uncooked medium king prawns, peeled, deveined, tails intact
  • 375 gram spaghetti
  • 1/2 cup (120g) crème fraîche
  • 50 gram baby rocket leaves
  • freshly ground black pepper and salt, to season


Creamy prawn and tomato spaghetti
  • 1
    Preheat oven to 220°C (200°C fan-forced).
  • 2
    Place tomato, chilli, garlic and thyme in a baking dish; drizzle with oil. Roast for 10 minutes. Add prawns to dish; roast for a further 5 minutes or until prawns are cooked through.
  • 3
    Meanwhile, in a large saucepan, cook pasta according to packet directions; drain. Return to pan.
  • 4
    Add prawn mixture with any juices to pasta; add crème fraîche and rocket to pan, toss gently to combine. Season to taste before serving.


Not suitable to freeze or microwave.