Pasta with prawns, yellow and red cherry tomatoes, enriched with pistachio pesto!
A first course that is fresh, summery, and smells of the sea just like my sea-flavored pasta. The yellow and red cherry tomatoes, sweet and juicy, add creaminess and color to the pasta, while the prawns add a refined and tasty touch. If you like, you can finish the dish with a spoonful of pistachio pesto: bought ready or, even better, homemade for an even more authentic result.
If you like sea flavors, also try my shrimp cocktail as an appetizer or my baked sea bass for a light and tasty second course.
If you don’t have prawns available, you can easily substitute them with shrimp. The difference is minimal: prawns have slightly sweeter meat and a more tender texture, while shrimp are slightly firmer and have a slightly stronger flavor. However, both go perfectly with the delicacy of cherry tomatoes and the aromatic note of pistachio.
It’s a simple and quick dish to prepare, but with an elegant appearance and a taste that has won over the whole family.
See you in the next recipe!!!
TRY ALSO:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 401.35 (Kcal)
- Carbohydrates 34.17 (g) of which sugars 9.82 (g)
- Proteins 27.28 (g)
- Fat 16.80 (g) of which saturated 1.15 (g)of which unsaturated 0.38 (g)
- Fibers 2.66 (g)
- Sodium 1,044.03 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 11 oz pasta (calamarata type)
- 3 cups cherry tomatoes (yellow and red)
- 14 oz prawns (or cleaned shrimp)
- 3 tbsps extra virgin olive oil
- 2 cloves garlic
- to taste salt
- to taste pepper
- 4 tbsps pistachio pesto (optional)
Tools: pasta with prawns
- Casserole
- Chopper for parsley
Recipe: pasta with prawns and cherry tomatoes
In a casserole, sauté two cloves of garlic with the oil, once they start to brown, add the washed and halved cherry tomatoes, cook for about 15 minutes, stirring often with a wooden spoon.
When the cherry tomatoes are well softened, add the prawns and cook over high heat for 2-3 minutes (do not continue cooking too long, otherwise the fish may harden).
Bring a pot of slightly salted water to a boil, and when it boils, cook the pasta according to the package instructions. Drain it a few minutes early directly into the pan with the sauce, add a tablespoon of pasta cooking water, adjust salt, pepper, and toss everything together finishing the cooking.
Turn off the heat, add the chopped parsley, mix and if you want, enrich the dish with pistachio pesto.
With sweet cherry tomatoes, tender prawns, and the delicious touch of pistachio, this pasta is a little seaside journey… without leaving home. Perfect for impressing with little effort and captivating with taste! Try it and be won over by its flavor!
Storage and tips
Storage: pasta with prawns, cherry tomatoes, and pistachio pesto can be stored in the refrigerator, in an airtight container, for a maximum of 1-2 days. I recommend reheating it in a pan with a drizzle of oil or a tablespoon of water to bring back the right creaminess.
Keep in mind that, being a fish-based dish, it is preferable to consume it immediately after preparation to fully enjoy its freshness and aroma. Freezing is not recommended.
Tips: remember that the pesto should be added at the end, with the heat off, along with the drained pasta and a little cooking water to make it creamy and fragrant.
FAQ
Can I use frozen shrimp instead of prawns?
Yes, if you don’t have fresh prawns, you can use frozen shrimp. The important thing is to thaw them well in the fridge and pat them dry before cooking to prevent them from releasing too much water.
What type of cherry tomatoes is best to use?
Mature datterini or cherry tomatoes are perfect because they are sweet and juicy. For a more visually original note, use yellow and red cherry tomatoes.
What is the best pasta shape for this recipe?
Besides calamarata, you can use shells and fusilloni. Even long shapes hold the sauce well, such as linguine, thick spaghetti, or tagliolini.
