Delicious Prawn Pasta with Garlic & Cherry Tomatoes: Your Best 35-Minute Dinner

Prawn Pasta with Garlic & Cherry Tomatoes is a truly delicious, vibrant, and incredibly satisfying meal that brings the fresh, coastal flavors of the Mediterranean right to your kitchen. Imagine succulent, plump prawns seared to perfection, tossed in a light, silky sauce made from burst cherry tomatoes, fragrant shallots, and plenty of garlic. This flavorful dish captures the same artisanal quality found in our Prawn Pasta with Garlic & Cherry Tomatoes, making it the ideal solution for a sophisticated weeknight dinner or a weekend treat that feels like a gourmet restaurant experience.

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This recipe celebrates the beauty of fresh seafood and the natural sweetness of vine-ripened tomatoes. The combination of high-quality olive oil, rich butter, and a hint of chili creates a sauce that is light yet deeply flavorful, clinging perfectly to every strand of linguine. You can visit our New York for more delicious recipes.

This Delicious Prawn Pasta with Garlic & Cherry Tomatoes recipe is your ultimate 35-minute gourmet dinner or special occasion solution.

Why You’ll Love This Dish

Feature	Benefit
Fresh Seafood Focus	Uses high-protein prawns for a light yet satisfying main course.
Natural Tomato Sauce	Creates a fresh, vibrant sauce without the need for heavy canned products.
Aromatic Infusion	Garlic, shallots, and fresh chilies provide a deep, complex flavor base.
Silky Finish	The combination of butter and pasta water creates a professional emulsified sauce.
Quick & Gourmet	Ready in just 35 minutes, proving that luxury meals don’t require hours of prep.
Zesty & Bright	Lemon zest and fresh herbs lift the richness for a perfectly balanced bite.

An Overview of Flavors and Textures

The Prawn Pasta with Garlic & Cherry Tomatoes is a captivating symphony of savory, zesty, and umami flavors with delightful textures that dance on the palate. The sensory experience begins with the aroma of sautéed garlic and shallots, which fills the kitchen with a warm, inviting scent.

The prawns are the centerpiece, cooked just until they are pink and opaque to maintain their tender, snappy texture. The cherry tomatoes provide a necessary sweetness and acidity; as they cook down, they burst and release their juices, forming a light, hydrating sauce. The linguine acts as the perfect vehicle, its long strands providing a smooth, al dente chew that contrasts with the firm prawns.

The finishing touches are what truly define the flavor profile. The red and green chilies add a subtle, warming heat that doesn’t overwhelm the delicate seafood. Fresh basil and parsley introduce an earthy, herbaceous note, while the lemon zest provides a bright, citrusy finish that cuts through the richness of the butter. This Prawn Pasta with Garlic & Cherry Tomatoes recipe is a truly addictive blend of tender, savory, spicy, and zesty notes.

The Science of the Emulsified Pasta Sauce

To achieve the artisanal quality of this Prawn Pasta with Garlic & Cherry Tomatoes, one must master the science of the pan sauce. Many home cooks struggle with sauces that are either too oily or too watery. The secret lies in the combination of fats and the starchy pasta water.

By sautéing the aromatics in a blend of olive oil and butter, you create a rich flavor base. The butter contains milk solids that help with browning, while the olive oil provides a high smoke point and a distinct fruity note. When the juicy cherry tomatoes are added, their natural pectin helps slightly thicken the liquid.

The most crucial step is the addition of the reserved pasta water. This water is filled with starch released by the linguine as it boils. When whisked into the fat in the skillet, it acts as an emulsifier, binding the oil and tomato juices into a cohesive, silky sauce that coats the pasta perfectly rather than pooling at the bottom of the bowl.

The Star of the Show: Succulent Prawns and Garlic

While the tomatoes provide the sauce, the true defining characteristic and “star” of this Prawn Pasta with Garlic & Cherry Tomatoes is the preparation of the Prawns and Garlic. To ensure the prawns remain juicy and don’t become rubbery, we use a two-pan technique or careful timing to sear them perfectly.

Garlic is used generously here, but it is sliced or minced finely and sautéed gently. The goal is to infuse the oil with garlic flavor without letting the garlic turn brown or bitter. This sweet, mellow garlic flavor is what elevates the prawns, highlighting their natural sweetness.

By adding lemon zest directly to the prawns at the end of their cooking time, you lock in the essential oils of the citrus. This ensures that the bright flavor is the first thing you taste, followed by the savory depth of the garlic-tomato sauce. It is a professional touch that transforms a simple pasta into an artisanal masterpiece.

Choosing the Best Ingredients for Seafood Pasta

The success of this Prawn Pasta with Garlic & Cherry Tomatoes depends heavily on the quality of the produce and seafood. Since the ingredient list is short, each component must be of the highest quality.

For the prawns, look for “peeled and deveined” but ideally with the tails left on for a more elegant presentation. Fresh prawns are best, but high-quality frozen prawns that have been thawed slowly in the refrigerator are a great alternative. Ensure they are dry before they hit the pan to get a good sear.

For the tomatoes, cherry or grape varieties are preferred over large tomatoes. Their skins are thinner and they contain a higher concentration of sugar, which is vital for creating that “burst” sauce. Choose a variety of colors if available—red, yellow, and orange cherry tomatoes make the final dish look like a piece of Mediterranean art.

How to Make Your Prawn Pasta with Garlic & Cherry Tomatoes

Achieving the perfect silky sauce requires a bit of timing; have all your ingredients chopped and ready to go before you drop the pasta in the water!

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4 portions

Difficulty: Easy

Ingredients

Component	Amount	Ingredient	Notes
Protein:	750 g	Prawns	Peeled and deveined
Produce:	4 punnets	Cherry tomatoes	Halved for easy bursting
	2	Shallots	Finely diced
	5 cloves	Garlic	Sliced or minced
	2	Chilies	1 red, 1 green (sliced)
Base & Sauce:	3 tbsp	Butter	Unsalted preferred
	4 tbsp	Olive oil	Extra virgin for best flavor
	1	Lemon	Zest only
Pasta:	400 g	Linguine	Or spaghetti
	1/2 cup	Pasta water	Reserved from boiling
Herbs:	As needed	Basil & Parsley	Freshly chopped

Directions

1. Boil the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook according to the package instructions until “al dente” (firm to the bite). Before draining, carefully dip a measuring cup into the pot and reserve 1/2 cup of the starchy pasta water. Drain the rest of the pasta and set aside.
2. Sauté Aromatics: In a large skillet or wide pan, heat the olive oil and butter over medium heat. Once the butter is foamy, add the diced shallots, garlic, and sliced chilies. Sauté for 3–4 minutes until they are soft, translucent, and fragrant. Be careful not to let the garlic brown, as this will introduce a bitter taste.
3. Burst the Tomatoes: Add the halved cherry tomatoes to the skillet. Cook for 6–8 minutes, stirring occasionally, until the tomatoes soften and begin to release their juices, creating a light, chunky sauce. Season with salt and black pepper to taste.
4. Sear the Prawns: In a separate medium pan (to ensure they sear rather than steam), cook the prawns over medium-high heat with a tiny bit of oil for 2–3 minutes until they just turn pink and opaque. Toss in the lemon zest during the last 30 seconds.
5. Combine: Transfer the cooked prawns and any juices from their pan into the large skillet with the tomato sauce. Stir together for 1 minute to allow the flavors to marry.
6. Emulsify: Add the cooked linguine to the skillet. Pour in the reserved pasta water. Toss vigorously with tongs over medium heat for 1–2 minutes. The starch in the water will thicken the oil and butter into a silky sauce that clings to the pasta.
7. Final Garnish: Turn off the heat and fold in the chopped fresh basil and parsley. Serve immediately in warm bowls, drizzling any remaining sauce from the pan over the top.

Expert Tips for Your Prawn Pasta

Category	Tip
Pasta Water	Never skip reserving the pasta water. It is the secret to a professional, non-oily sauce that actually stays on the linguine.
Prawn Prep	Pat the prawns dry with a paper towel before cooking. Excess moisture will cause them to boil instead of searing, losing that golden color.
Garlic Control	If your garlic is browning too fast, add a splash of the pasta water early to the skillet to lower the temperature.
Herb Freshness	Always add basil and parsley at the very end. The residual heat is enough to release their aroma without turning them black and bitter.
Al Dente	Cook the pasta 1 minute less than the box suggests. It will finish cooking in the sauce, absorbing the tomato and garlic flavors.

Exploring Creative Variations and Heritage

The Prawn Pasta with Garlic & Cherry Tomatoes is a dish inspired by the coastal “Cucina Povera” of Southern Italy, where simple, high-quality ingredients are transformed into a feast. While linguine is the traditional choice, this dish works beautifully with other long pastas like fettuccine or even thin capellini.

For a variation with more depth, some chefs enjoy adding a splash of clam juice or a tablespoon of tomato paste to the sautéing shallots. This intensifies the umami profile. If you want a bit more texture, adding toasted breadcrumbs (pangrattato) on top before serving provides a wonderful crunch that mimics the texture of Parmesan without using dairy, which is traditional for Italian seafood dishes.

In terms of heritage, seafood pasta has always been a way to celebrate the catch of the day. In New York, this dish has become a staple of Italian-American bistros, often served with a side of crusty bread to soak up every drop of the garlic-butter-tomato sauce. It represents a perfect balance of nutrition and indulgence, providing lean protein and fresh antioxidants from the tomatoes.

Storage and Reheating Tips for Freshness

Seafood pasta is undoubtedly best enjoyed immediately after cooking to ensure the prawns remain tender. However, if you have leftovers, they can be stored in an airtight container in the refrigerator for up to 24 hours.

To reheat, avoid the microwave if possible, as it will make the prawns rubbery. Instead, place the pasta in a skillet over low heat with a tablespoon of water or a small knob of butter. Cover the pan for 2 minutes to let the steam revive the sauce and the linguine. Once the pasta is warm through, remove the lid and toss gently.

Do not freeze this dish. The texture of the cherry tomatoes and the delicate prawns will be compromised by the freezing and thawing process, leading to a loss of the artisanal “burst” quality that makes this recipe so special.

Conclusion: Your Deliciously Easy & Gourmet Dinner

The Prawn Pasta with Garlic & Cherry Tomatoes is a true delight—a perfect balance of savory garlic, sweet burst tomatoes, and succulent prawns that makes for a wholesome and satisfying meal. With its vibrant colors and restaurant-quality taste, it’s a dish that promises to impress every guest and satisfy your deepest cravings for fresh Mediterranean flavors.

Quick to prepare and highly rewarding, this Prawn Pasta with Garlic & Cherry Tomatoes recipe is sure to become a beloved favorite in your kitchen. Whether you are cooking for a quiet night in or hosting a sophisticated dinner party, this dish provides a gourmet escape in every single bite.

Frequently Asked Questions (FAQ)

Can I use frozen prawns?

Yes, just ensure they are fully thawed and patted dry before cooking. Frozen prawns often contain extra water, so drying them is crucial for a good sear.

Is it okay to use canned tomatoes instead?

While you can, the flavor will be very different. Cherry tomatoes provide a specific sweetness and a “light” sauce that canned tomatoes (which are more acidic and heavy) cannot replicate.

How spicy is this dish?

With one red and one green chili, it has a mild to medium warmth. For a kid-friendly version, remove the seeds from the chilies or omit them entirely.

Should I add Parmesan cheese?

In traditional Italian cuisine, cheese is rarely served with seafood as it can overwhelm the delicate flavors. However, if you love it, a small dusting of Pecorino or Parmesan is always an option!

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