Tomato Shrimp

A delicious Italian seafood dish of pan-fried prawns and large shrimp served over a bed of tagliatelle coated in a rich tomato sauce made from ripe plum tomatoes. The sweetness of the tomatoes and the delicate flavour of the seafood come together in perfect harmony, creating a dish that’s both comforting and elegant. Tomato Shrimp is ideal for a special dinner or a weekend treat, this meal brings a taste of the Italian coast straight to your table.

Prep Time 15

Cook Time 25

Total Time 40

Servings People

Ingredients

300 g tagliatelle
2 tbsp olive oil
3 cloves garlic finely chopped
400 g plum tomatoes roughly chopped
1 tbsp tomato purée
½ tsp chilli flakes
250 g raw prawns peeled and deveined
250 g large shrimp peeled and deveined
salt to taste
black pepper to taste
1 tsp sugar to balance acidity
basil leaves torn
Fresh parsley chopped
1 large lemon wedges

Instructions

Bring a large pot of salted water to the boil. Add the tagliatelle and cook according to the packet instructions until al dente. Drain, reserving about ½ cup of the pasta water, and set aside.
300 g tagliatelle
Heat 2 tablespoons of olive oil in a large frying pan over medium heat.
2 tbsp olive oil
Add the chopped garlic and gently sauté for about 1 minute until fragrant but not browned.
3 cloves garlic
Stir in the chopped plum tomatoes and tomato purée. Season with salt, black pepper, and a pinch of sugar.
400 g plum tomatoes, 1 tbsp tomato purée, salt, black pepper, 1 tsp sugar
If you enjoy a bit of spice, add the chilli flakes at this stage. Simmer the sauce for 10–12 minutes, stirring occasionally, until it thickens and becomes rich in flavour.
½ tsp chilli flakes
In a separate pan, heat a drizzle of olive oil over medium-high heat. Add the prawns and shrimp, season lightly with salt and pepper, and cook for 2–3 minutes on each side until pink and just cooked through. Remove from the heat.
250 g raw prawns, 250 g large shrimp, salt, black pepper
Add the cooked prawns and shrimp to the tomato sauce. Stir gently to coat them and allow the seafood to soak up the tomato flavours for about 2 minutes.
Add the drained tagliatelle to the pan and toss everything together, adding a little reserved pasta water if needed to loosen the sauce.
Stir in the torn basil leaves just before serving for a burst of freshness. Divide the pasta among plates, scatter with chopped parsley, and drizzle lightly with olive oil.
basil leaves, Fresh parsley
Serve the Tomato Shrimp with lemon wedges on the side for squeezing over the top.
1 large lemon

Equipment

Notes

Serving suggestion for Tomato Shrimp:

Serve with warm garlic bread or crusty ciabatta and a crisp green salad.

A chilled glass of white wine, such as Pinot Grigio or Sauvignon Blanc, pairs beautifully with the light, fresh flavours of this dish.

Nutrition