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A close-up of pasta topped with whole shrimp in a light sauce, garnished with chopped parsley. The pasta appears coated and glossy, with the shrimp arranged on top.

Blue Prawn Pasta

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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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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 2
Course: Main Course, Pasta
Cuisine: Californian, Italian
Calories: 735
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 blue prawns
  • 4 oz seafood stock
  • 6 oz crushed tomatoes
  • 1 tablespoon tomato paste
  • 4 garlic cloves minced
  • 6 oz bucatini pasta
  • Olive oil as needed
  • Kosher salt to taste
  • White wine as needed

Equipment

  • Large sauté pan
  • High-speed blender

Method
 

  1. Boil salted water for pasta and set prawn heads aside
  2. Simmer prawn heads, seafood stock, and a splash of white wine for 15 minutes
  3. Cook pasta for 2 minutes less than package instructions
  4. Blend the simmered stock with tomato paste and crushed tomatoes until smooth
  5. Sauté garlic in olive oil until fragrant
  6. Sear prawns in the pan for 60 seconds per side
  7. Strain the blended sauce into the pan and reduce by half
  8. Toss the pasta in the sauce until glossy and coated
  9. Plate the pasta and top with the seared prawns

Nutrition

Calories: 735kcalCarbohydrates: 147gProtein: 29gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 724mgPotassium: 1186mgFiber: 10gSugar: 14gVitamin A: 615IUVitamin C: 23mgCalcium: 155mgIron: 5mg

Notes

Storage: this is best served right away while the pasta is hot and glossy. If needed, leftovers keep in the fridge for up to a day, reheat gently with a splash of water or stock, seafood sauces can break or turn rubbery if reheated too hard.

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