Creamy Shrimp Pasta Recipe for Prawn Spaghetti with Parsley and Sumac
This creamy shrimp pasta recipe makes a quick and easy prawn spaghetti with parsley and sumac that comes together in 15-20 minutes. It can be made with fresh or frozen shrimp or prawns and is super versatile. Add fish or clams, canned seafood such as smoked mussels, and use smoky or sweet paprika or chilli flakes. This serves four as a standalone main with a simple salad and crusty bread or six a small starter, as the Italians do.
Calories: 1848kcal
Equipment
- frying pan
- tongs
Ingredients
- 250 g spaghetti or liguini or bucatini
- 3 tbsp extra virgin olive oil divided
- 250 g prawns peeled, tail off, deveined, fresh or frozen,
- 150 ml double cream
- 1 tsp tomato paste
- ½ tsp salt
- ½ tsp ground paprika
- 1 tsp sumac more to sprinkle on before serving, or a squeeze of lemon juice
- 1 cup fresh parsley roughly chopped, divided
Instructions
- Put a large pot of salted water on the stove to boil. When it’s on a rolling boil, add the spaghetti and cook until almost al dente, according to the packet instructions; probably around 8-9 minutes, so cook for 7-8 minutes.
- Five minutes before the pasta is ready: in a deep frying pan or large skillet over medium heat, heat 3 the olive oil until shimmering, add the shrimps/prawns and sauté for two minutes.
- Add the cream, tomato paste, salt, ground paprika, and sumac, stir to well combine, and increase the heat to reduce the sauce.
- Use tongs or a pasta fork to transfer the spaghetti to the frying pan, along with a few tablespoons of the pasta water and stir to combine.
- Taste the sauce and adjust the seasoning to suit your palate. Shower the shrimp spaghetti with half the fresh parsley and stir it through.
- Use tongs to transfer the prawn spaghetti to a serving plate for the centre of the table or distribute between serving bowls or plates, sprinkle on a little more sumac and fresh parsley, and serve immediately with a salad and crusty bread.
Notes
- If you can't source sumac, squeeze fresh lemon juice into the pasta and serve with lemon wedges.
Italians don't traditionally serve cheese with seafood, but do as you like and serve with a dish of grated quality parmesan or pecorino.
Nutrition
Calories: 1848kcal | Carbohydrates: 197g | Protein: 39g | Fat: 102g | Saturated Fat: 41g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 45g | Cholesterol: 171mg | Sodium: 1320mg | Potassium: 1138mg | Fiber: 11g | Sugar: 12g | Vitamin A: 8152IU | Vitamin C: 87mg | Calcium: 245mg | Iron: 8mg