Prawn Tagliatelle is a quick and easy pasta recipe perfect any night of the week. With succulent, juicy prawns, al dente pasta and a simple tomato sauce this effortless meal will tick a lot of your boxes. Tagliatelle with prawns requires minimal effort yet delivers maximum texture and deliciousness.
🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the prawn tagliatelle recipe in the points below:
- Everyday ingredients: you will be able to get everything you need to make this simple dish from your local grocery store. They are year round available ingredients that will be easy to get your hands on. The prawns will be in the deli section.
- Budget friendly: combining pasta with prawns in a simple sauce reduces the need for extra ingredients. We stick to the basics to keep the recipe cost effective.
- Family friendly: this is a recipe that the whole family can enjoy together. Whilst there is garlic in the dish, it is only a small amount and blends in well with the layers of tagliatelle pasta and other ingredients. The Italian seasoning adds flavour but again, not enough to overwhelm the dish, so give the kids a fork and let them dig in!
- Non spaghetti pasta: spaghetti bolognese is great. A hugely popular much loved pasta recipe. But it can be nice to switch it up a little and have a wide variety of tasty pasta recipes to turn to. This is one of those tasty options.
- Seafood: the other protein that can be forgotten about! Recipes using beef, lamb, pork and chicken can be easy to think about and prepare. But seafood gives us another fantastic option offering taste and textural diversity. It is what I like to call my 'Winner, winner prawn dinner 😂👌'. Or for my American friends shrimp tagliatelle.
The photo below is to show you everything you need to make the prawn pasta recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Olive oil: we use a little bit of olive oil to fry off the prawns with the garlic on the stove top.
- Salt and pepper: we use a little bit of salt and black pepper to provide seasoning in the recipe.
- Garlic: you can use 2-3 cloves of fresh garlic finely chopped or chunky chopped or minced garlic.
- Italian herbs: this dried Italian seasoning is a handy pantry staple.
- Worcestershire sauce: this gives the sauce a little oomph. Otherwise known as a flavor boost 😉👍.
- Crushed tomatoes: we use crushed tomatoes to create the pasta sauce.
- Tomato paste: we add the tomato paste to the sauce for an extra depth of flavor.
- Prawns: we want to use fresh prawns that we prepare ourselves for maximum flavor.
- Tagliatelle: you will find this in the pasta aisle. It will be sold in a packet and the pasta is in round ball form not straight and long like spaghetti. As the pasta is made with eggs, it often also says 'egg pasta' or 'egg noodles' on the packet.
🍤 Tagliatelle With Prawns
We also want to garnish the dish for serving with some tasty options as seen in the photo below.
- Parsley: I like to use Italian flat leaf parsley for this recipe. We toss some through the pasta as well as chopping some and sprinkling it over the top of the dish.
- Black pepper: a good sprinkle of this across the finished dish to serve.
- Lemon: fresh and bright. It is lovely to squeeze some fresh lemon juice over the prawn tagliatelle when serving.
- Parmesan cheese: freshly grated over the top of the pasta as the perfect finishing touch.
Tasty Tip: I like to provide you with a number of substitutions and variations giving you an array of options when making the recipe. If in doubt of any of the above ingredients, or wanting alternatives, read this section (further below) before jumping into the instructions on how to make the recipe which are coming next 😉👌.
Here are the step by step instructions to make the recipe. We start by preparing the prawns.
- Prepare the prawns (Photo 1)
- Add oil, garlic, prawns, salt and pepper to pan (Photo 2)
- Add the sauce ingredients (Photo 3)
- Stir to combine (Photo 4)
👩🍳 How to Make Prawn Tagliatelle
To make the prawn pasta, we start by preparing the prawns. You will need a knife and chopping board.
Start by twisting and removing the head of the prawns and then pulling off the tail and shell. Then use a small knife to cut along the back of the prawns and remove the digestive track.
Once done, we want to cook the prawns in some garlic and oil.
Place a large saute pan onto the stove top, turn the heat to high and add the olive oil, garlic and prawns. Cook until the prawns noticeably change color to bright orange and when the flesh is white with no transparent bits.
Once the prawns are cooked, use a slotted spoon to lift them up and out of the pan and place them onto a paper towel lined plate.
Next reduce the heat to medium low and start on the sauce. Add the diced tomatoes, tomato paste, Worcestershire sauce and Italian herbs to the pan and stir to combine.
Then read and follow the package directions to cook the tagliatelle till it is al dente (a little bit chewy). Moments before it is ready use a heatproof jug to scoop out some of the pasta water like you see me doing in the photos below.
- Reserve some of the pasta water (Photo 5)
- Add the cooked pasta to the sauce (Photo 6)
- Pour in the reserved water (Photo 7)
- Toss to combine (Photo 8)
Once you have scooped out some of the pasta water, use a colander over the sink to drain the rest of the pasta water and discard. Then add the hot pasta to the sauce.
Next measure and add ½ cup (125ml) of pasta water to the pan as you see me doing in the photo above. This helps to give the sauce a creamy texture.
Then use a pair of tongs to toss and combine the pasta, sauce and starchy pasta water.
- Add the parsley (Photo 9)
Next add the chopped parsley to the pan as you see in the photo above.
- Add the cooked prawns (Photo 10)
Once done add the cooked prawns back to the pan as you see in the photo above.
Then gently toss to fold them in and allow them to heat through.
Next get your garnish on with a generous sprinkle of parmesan cheese, black pepper, chopped parsley and lemon wedges.
They combine to bring the finishing touches to the dish for extra deliciousness 😉👌.
🍽 Serving Suggestions
For a white wine pairing try a chilled glass of rose or pinot grigio. Or for red wine lovers try a smooth glass of pinot noir.
👍 How to Guide
How to Store
Store leftover pasta in an airtight container in the fridge for 2-3 days. The leftovers need to be heated before being consumed.
How to Freeze
I don't recommend freezing leftovers of the dish. The pasta is quite delicate and is best cooked and consumed fresh.
You can however, as a means of being organised purchase the prawns and freeze them and then remove and thaw prior to using them.
How to Reheat
Add the leftovers to a bowl and place cling wrap over the top. Then microwave on high for 2-3 minutes until warmed through.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- You can use dried basil, dried parsley or dried oregano in place of the Italian herbs if you wish too.
- King prawns, tiger prawns or banana prawns are all good choices for the prawns/shrimp.
- For other pasta, try fettuccine, pappardelle or linguine.
- You can use diced tomatoes in place of the crushed tomatoes (equivalent amount).
- You can use curly parsley in place of the flat leaf parsley if you want to. Or use fresh basil leaves.
- For a chilli prawn tagliatelle add 1 teaspoon of fresh chilli or dried chilli flakes when you are cooking the prawns.
- If you want to remove the tails from the prawns before cooking them you can.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- Peeling and preparing the prawns is definitely the most labour intensive part of the recipe. However, it is worth it. Sometimes frozen prawns are thoroughly wet and rubbery. Fresh prawns don't have this same problem.
- When getting the crushed tomatoes opt for a plain variety with no additional herbs or flavours. ie no 'Italian style crushed tomatoes'.
- In place of the parmesan cheese you can use pecorino romano if you wish to.
- If you are after a pasta bake try the Chorizo Pasta Bake, Meatball Rigatoni, Mince Pasta Bake or the Baked Ziti With Meatballs.
🤓 Frequently Asked Questions
What is special about tagliatelle?
Tagliatelle is a wonderful pasta to use as its flat, wide surface enables sauces to cling to it.
What is the difference between tagliatelle and fettuccine?
Tagliatelle and fettuccine are very similar pastas made from wheat flour and egg. They are also both wide flat pastas. Fettuccine is slightly less wide and thicker than tagliatelle and both are less wide than pappardelle.
Why does tagliatelle come in balls?
Tagliatelle pasta comes in balls as a means to prevent the delicate pasta from breaking.
😍 More Easy Dinner Recipes
If you have lots of options to turn to dinner is never 'same, same'. I like to offer you a number of options with different proteins, cook times and methods. Here they are:
- Chicken Ribs (Baked then Grilled)
- Slow Cooker Pulled Lamb
- Spinach and Feta Pizza
- Grilled Chicken Alfredo
- Chicken Pesto Linguine
- Tagliatelle Pesto
- Tagliatelle Bolognese
Prawn Tagliatelle (Shrimp)
- 500 grams/ 16 oz prawns Note 1
- 2 tablespoon olive oil Note 2
- 1 tbs garlic chunky, minced, Note 3
- ¼ teaspoon salt Note 4
- ½ teaspoon black pepper
- 400 grams/14 oz crushed tomatoes
- 2 tbs tomato paste
- 2 tbs Worcestershire sauce
- 1 teaspoon Italian herbs
- 250 grams/8.8 oz tagliatelle
- ½ cup/125 ml reserved pasta water
- ⅓ cup flat leaf parsley stems removed, finely chopped with kitchen scissors
To garnish (optional):
- lemon wedges
- parmesan cheese
- black pepper
- Prawns: prepare the prawns by twisting and removing the heads, pulling the tails off and removing the shell. Then use a knife along the backbone to slice it open and remove the digestive tract.
- Cook prawns: place a large saute pan on the stove top, turn the heat to high and add the olive oil, garlic and prawns. Cook the prawns for 3-4 minutes, rotating sides. They will turn bright orange with white, non transparent flesh. Once the prawns are cooked, use a slotted spoon to lift them up and out of the pan and place them into a paper towel lined chopping board.
- Pasta sauce: without rinsing or cleaning the pan that you used to cook the prawns, turn the heat to medium low and then add the crushed tomatoes, tomato paste, Worcestershire sauce and Italian seasoning. Then stir to combine.
- Tagliatelle: read and follow the package directions to cook the pasta in a medium saucepan of boiling salted water. Moments before it is al dente (a little bit chewy) use a heatproof jug to scoop out 1 -2 cups of the pasta water. Then use a colander over the sink to drain the rest of the water and discard.
- Combine: add the hot pasta to the tomato sauce and then add ½ cup (125 ml) of the reserved pasta water to the pan and use a pair of tongs to toss and combine. Note 9
- Parsley: next add the chopped parsley to the pan and use tongs to toss to combine.
- Cooked prawns: then add the cooked prawns to the pasta and gently stir to fold them into the dish.
- Garnish: when the pasta and prawns have heated through generously garnish the dish with freshly grated parmesan cheese, black pepper, additional chopped parsley and lemon wedges. Provide bowls, forks and spoons then portion and serve.
- Note 1 - Prawns: we want to use fresh prawns that we prepare ourselves for maximum flavor. Yes, there is a bit of prep work involved in terms of peeling and deveining the prawns but for their taste and texture, it is worth it.
- Note 2 - Olive oil: we use a little bit of olive oil to fry off the prawns with the garlic on the stove top.
- Note 3 - Garlic: you can use 2-3 cloves of fresh garlic finely chopped or chunky chopped or minced garlic.
- Note 4 - Salt and pepper: we use a little bit of salt and black pepper to provide seasoning in the recipe. These get added when we are cooking the prawns.
- Note 5 - Crushed tomatoes: we use crushed tomatoes to create the pasta sauce. Opt for plain ones with no additional herbs or flavours ie 'Italian Crushed Tomatoes'.
- Note 6 - Tomato paste: we add the tomato paste to the sauce for an extra depth of flavor.
- Note 7 - Worcestershire sauce: this gives the sauce a little oomph. Otherwise known as a flavor boost 😉👍.
- Note 7 Italian herbs: this dried Italian seasoning is a handy pantry staple. You can use dried basil, dried parsley or dried oregano in place of this if you wish too (to the equivalent of 1 teaspoon).
- Note 8 - Tagliatelle: you will find this in the pasta aisle. It will be sold in a packet and the pasta is in round ball form not straight and long like spaghetti. It will have 'egg pasta' written on the packet.
- Note 9 - Reserved pasta water: you will find it a lot easier to scoop out 1 to 2 cups of the pasta water with a heatproof jug and then later measure ½ cup (125ml) of this. As the pasta is bubbling and splashing away it is not an exact science at this point. Then add the measured amount of ½ cup to the sauce and discard the rest of what you took out.
- Serving size: most standard pasta packages are 500 grams/16 oz. Tagliatelle is 250 grams/8 oz per packet. If feeding 4 adults and wanting a large bowl of pasta each, consider adding more pasta to the recipe, ie 2 bags, 500 grams/16 oz.