I know that pasta tastes essentially the same, that it’s the shapes that are different. And despite knowing that, I still think I prefer spaghetti and won’t really eat fettucine. Even though my brain tells me that it tastes the same. And I love risoni too but dislike spirals. I realise I make no sense at all and I can live with that-as long as you don’t serve me fettucine or spirals.
I always like more topping on my pasta so I’ve specified 12 prawns per person. If you get king prawns you could serve 6 prawns per person. There’s something so heart swelling about seeing a huge plate of spaghetti coming towards you with lots of seafood on top. I always pick the meat and leave most of the pasta behind so I’m one that most certainly requires a lot of topping. I’ve always wanted to use this frosted plate for something. I realise that it would best suit a Scallop dish but I felt that the seafood theme would carry it off and I hope you see the method to my madness.
Spaghetti with prawns, rocket, chili and semi dried tomatoes
Serves 2
- 250g spaghetti
- 1/4 spanish onion thinly sliced
- 2 cloves garlic thinly sliced
- 1 large chili diagonally sliced (or 1 small birdseye chili seeds removed if you like it really hot)
- 1 tablespoon olive oil
- 24 medium prawns
- 50g semi dried tomatoes sliced
- 75g rocket
- 1 1/2 cups passata (or tomato pasta sauce of your choice)
1. Boil spaghetti in plenty of salted boiling water
2. Meanwhile saute onion, garlic and chili in large frypan with olive oil until onion is soft. Add passata and semi dried tomtatoes and passata, season with salt and pepper.
3. Add prawns and half of the rocket and cook until prawns are just done.
4. Drain spaghetti and add spaghetti to the large frypan coating in the sauce. Serve on plate and place prawns on spaghetti and top with remaining rocket divided into 2.
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13 Comments | Add your own
What beautiful pictures of such a colourful dish. The title sounds so tasty.
omg I love prawn spaghetti!!
Think I might have to do this next week! mmmmmm..
Oh I do love a good spaghetti with seafood, especially when there are big juicy prawns! Spaghetti has nicer texture than fat pasta fettucine. I find fettucine too “chewy”(don’t know if that makes sense!) or maybe theres just too much pasta in one bite. Great recipe, I am gonna add a little bit of cream to the tomato sauce. I like a bit of both in my sauces. Not too creamy, not too tomatoey. I am such a pain when I order pasta at restaurants but our favourite place always obliges!
Hi NQN,
Fettucine and Spirals are my favourites. To me spaghetti just isn’t right, too symetrical or something. Or maybe fettucine just hangs onto my fork better?
I like your photos.
i eat dried tomatoes by the handful, so it’s a nice bonus when i can throw ‘em in some spicy pasta (i prefer angel hair) and call it a meal.
I can’t eat prawns, but my hubby absolutely loves them.He’d flip over this dish, Lorraine!
Hi Jeena-Thanks so much! It was a matter of throwing in things that I thought might work
Hi Iron Chef Shellie-if you love prawn spaghetti, you’ll love this. Anything with prawns will do me actually
Hi Maria T-You’ve hit the nail o the head,the seafood must be plentiful, big and juicy! Fettucine reminds me of this tapeworm they showed us in science class, hence the reason why I never eat it
Cream in the tomato sauce is definitely a good idea, I like a bit of cream in my tomato sauces sometimes too 
Hi Popeye-Ahhh ok so you like the shapes of the spiral? Oh the shapes I like penne and only with ridges and the shells. Although Fusili is always good as there is a Seinfeld reference in there
Thankyou so much, I took those when the light was fading.
Hi grace-me too, I need someone to stand between me and a jar of them
Hi Patricia-Oh that’s too bad
I know a lot of people have allergies to them.
Have you ever try pasta with made squid ink?
I saw one in David Jones (it’s expensive) and I was wondering because I heard from my friend that in Indonesia there is this special new noodle made from suid and squid ink. My friend said that the noodle is chewy (look like Mie Karet but it is all black and more chewy).
I love eating friend baby squid stil covered in ink, just fry it after you wash it and throw the bone out, fry in a pan with little oil plus salt and cover your pan to avoid the “bomb”.
Hi Lilia-I have and I must admit, I didn’t like it very much. It was more the fact that I wanted to try something so dark and deep in colour. I’ve never heard of cooking baby squid with the ink before, interesting!
Spaghetti and all good food aside…
i love that plate of yours!!! It’s gorgeous!!
Hi Carolyn-Thankyou so much! I want to cook some scallops too so that I can put them on the plate
Howdy lovely lady,
Before I even read this post I thought that the dish you used suited the recipe! It was ’seafoody’ to look at
I’m not a fan of seafood/tomato combo’s.. and I know my youngest sister isn’t either and it’s because my parents would make litres of tabasco-laden red (tomatoey) fish soup with full carp heads in it..and would force us to eat this soup as children. They loved it so much while we holidayed around a lake twice each year in temperatures around 40 degree’s every day! What the? As kids we hated this soup.. so the tomato/fish thing is not a good marriage for us anymore sadly. I’m not 100% sure whether the middle sister agree’s..but I’m safely betting on it.
Anal typo spotting: your header.. extra ‘t’ in tomato
I think pasta’s can taste different for sure.. depending on where it’s from, who makes it etc. But I understand what you mean.. if you’re going to choose pasta from one manufacturer and you prefer one shaped pasta to another.. it is kinda weird.. but I get it. I’m not a fan of spiral either! I love your suggestion of 6 king prawns per person.. I don’t think a restaurant has ever blessed me that much before, though I think I recently had that many king prawns in a sweet sour Thai soup that had a disappointingly small amount of broth! It was close to being tomatoey too.. so I was getting a step closer to the seafood/tomato combo!
Hi Maria-I think if I was forced to eat anything with fish heads in it when I was young, it would put me off too!
I know, I was too busy to change it
I always love the topping as I am not a big pasta eater so the topping is always of more interest to me. I like pasta but too much and I feel a bit ill
So 6 prawns does me fine (or even more HAHA!) 
I think baby steps and a bit of good food therapy will help erase or at leasr obscure the memory!
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