Italian Prawn Tomato Tagliatelle, Quick and Full of Flavour (Great for Weeknight Night Dinners)

Get ready to tantalize your taste buds with my delightful creation, the Italian Prawn Tomato Tagliatelle. This quick and flavourful seafood pasta recipe is perfect for those busy weeknight dinners when you crave something delicious without spending hours in the kitchen. Trust me, this dish will leave you wanting more!

Now, let’s dive into the magic of this mouthwatering recipe. The star ingredient here is the ever-succulent prawns. To make things even simpler and save you some precious time, I recommend using the pre-packaged De Costi prawns. These beauties are not only convenient but also ensure top-notch quality, making them an excellent choice for this dish.

To begin, gather all the ingredients you’ll need. For the perfect balance of flavors, you’ll require fresh and vibrant tomatoes, aromatic garlic, fragrant basil leaves, a hint of red chili flakes (if you like a little kick), and, of course, some tagliatelle pasta to create a luscious base for our prawns. (SEE THE INGREDIENTS BELOW)

Italian Prawn Tomato Tagliatelle Recipe

Start by cooking the tagliatelle according to the instructions on the package. While the pasta is simmering away, it’s time to work on the star of the show—the prawns! In a large skillet, I heat up some olive oil and sauté minced garlic until it turns beautifully golden and releases its irresistible aroma. Then, I add the De Costi prawns and cook them until they become tender and take on a lovely pink hue.

Once our prawns are cooked to perfection, it’s time to introduce the juicy tomatoes to the party. I add these burst-in-your-mouth gems to the skillet along with a pinch of red chili flakes for a subtle kick. Let this exquisite combination simmer for a few minutes, allowing the tomatoes to release their natural sweetness and blend harmoniously with the prawns.

While the flavors meld together, I drain the cooked tagliatelle and add it to the skillet, tossing it gently to ensure every strand is coated with the tantalizing sauce. To amplify the dish’s freshness, I sprinkle some freshly torn basil leaves on top, infusing each bite with a fragrant herbaceousness. (Detailed Instructions can be seen at the end of this post)

And voila! Our Italian Prawn Tomato Tagliatelle is ready to be devoured. Serve it hot, preferably in generous portions because trust me, you won’t be able to resist going back for seconds. This dish combines the delicate sweetness of prawns, the tangy burst of tomatoes, and the comforting embrace of perfectly cooked pasta, creating a flavor symphony that will transport your taste buds straight to Italy.

So, the next time you find yourself yearning for a quick and flavourful meal, don’t fret—just whip up this Italian Prawn Tomato Tagliatelle. It’s a surefire way to impress your family and friends while satisfying your cravings effortlessly. Bon appétit!

Italian Prawn Tomato Tagliatelle Recipe


  • 40mls Olive Oil
  • 1 can crushed tomatoes
  • 1 x 280g Prawns with Chilli and Parsley
  • 2/3 cup Reserved pasta water
  • 250g Tagliatelle Pasta, cooked & drained
  • 250g Baby Truss tomatoes, roasted
  • Basil leaves to garnish
  • Cracked black pepper to taste


  1. Heat the olive oil in a large non-stick frying pan over medium heat for 2 minutes
  2. Add crushed tomatoes to the fry pan for 2-3 minutes then add De Costi Prawns, stir-frying for another 2-3 minutes
  3. Slowly add the reserved pasta cooking water to the pan and stir until a smooth sauce is formed
  4. Toss the drained pasta through the prawns and tomato sauce
  5. Finally fold through the roasted truss tomatoes
  6. Serve in a large bowl and garnish with basil leaves. Season with black pepper to taste

Tips & Hints

If you like it spicy add a little finely chopped chili to the prawns when stir-frying.

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About the Author: Julia Azedae

Food is my passion, and I'm grateful every day that I get to share that passion with others through my blog. I hope to continue exploring the world of food and sharing my experiences with my readers for many years to come.

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