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Spaghetti Gamberoni

⠀⠀⠀ Spaghetti with prawns in a fresh tomato sauce. This dish originates from Southern Italy and with the combination of prawns, garlic, chilli and pasta what’s not to like? If you don’t like fiddling with shells, add another 300g of shelled raw prawns and reduce the cooking time. Prawns are often one of the first shellfish children try. Both of my boys love a prawn, so why not give it a go?⠀⠀

Serves 4


⠀⠀ 12 large prawns shell on ⠀ 200g raw prawns shell off⠀⠀ 200g fresh tomatoes chopped ⠀⠀ 1-2 red chillies finely chopped ⠀⠀ 6 cloves garlic crushed ⠀⠀ 1 bunch parsley finely chopped ⠀⠀ 200ml white or rose wine⠀⠀ Olive oil⠀⠀ Salt & Pepper ⠀⠀ 400g dried spaghetti ⠀⠀


⠀⠀ Bring a large pan of salted water to the boil. ⠀⠀ Cook the pasta according to packet instructions reserving a little of the cooking water.⠀⠀ ⠀⠀ In a large frying pan sauté the garlic for a few minutes in olive oil without it gaining any colour. Now add the chilli and wine. Let the wine bubble for 2 minutes on a high heat to burn off the alcohol. Add the tomatoes and bring to a simmer for 2 minutes.⠀⠀ ⠀⠀ Add the prawns with their shells on to the pan and cook until they start turning pink. Throw in the other prawns for 2 minutes or until pink.⠀⠀ ⠀⠀ Add 2 tablespoons of the cooking water to the sauce, season and simmer for 1 minute. Throw in the chopped parsley and stir.⠀⠀ ⠀⠀ Combine the drained pasta with the sauce in the drained saucepan until the sauce is evenly distributed. ⠀⠀

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