Bucatini meets blue prawns in this umami-rich pasta with a silky, tomato-forward shellfish sauce that uses every part of the prawn-heads included.
Why You'll Love Blue Prawn Pasta
It's savory, luxurious, and ocean-kissed. Blending the prawn heads into the sauce delivers bold, layered seafood flavor you won't get from a bottle.
Tips and Tricks
- Simmer prawn heads gently to avoid bitterness.
- Reduce the sauce until thick and glossy before adding pasta.
- Finish cooking the pasta in the sauce to infuse flavor.
Variations
- Add Calabrian chili oil for a spicy kick.
- Swap bucatini for linguine or spaghetti.
- Stir in a tablespoon of butter at the end for extra richness.
Substitutions
- Use shrimp if blue prawns aren't available.
- Replace seafood stock with clam juice or fish broth.
- Try cherry tomatoes in place of crushed tomatoes for sweetness.
Best Served With
- Grilled sourdough rubbed with garlic
- Charred broccolini
- Lemon-dressed arugula salad
- A cold glass of Vermentino
How to Store Leftovers
- Store in an airtight container for up to 2 days. Reheat gently in a pan with a splash of water or stock to loosen the sauce.
Common Questions
Can I make this with shrimp instead of blue prawns?
Yes, just follow the same method-shrimp heads will still add deep seafood flavor.
What's the best way to avoid a bitter sauce from the prawn heads?
Simmer gently and avoid boiling too hard. This keeps the shellfish stock sweet and clean-tasting.
Blue Prawn Pasta
Bucatini meets blue prawns in this umami-rich pasta with a silky, tomato-forward shellfish sauce that uses every part of the prawn-heads included.
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