The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Speedy King Prawn Pasta with Garlic & Tomato Sauce
This impressive pasta dish comes together in under 20 minutes. Simply simmer responsibly-sourced king prawns in a smokey garlic & tomato sauce. Add spinach for your greens. Brown rice pasta to soak up all the sauce.
Ready in 20
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 1 onion (use half)
- 90 raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 4 garlic clove
- 1 unwaxed lemon (use half)
- 1 tbsp smoked paprika (use half)
- 2 tbsp tomato purée (use half)
- 110g baby tomatoes (use half)
- 11g vegetable stock powder (use half) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 120g brown rice penne (use half) (Eggs)
- 40g baby spinach (use half)
Nutritional Information
Calories: 572
Protein: 27g
Carbs: 65g
Fat: 24g
Ingredients
- 3 garlic clove
- 2 tbsp tomato purée
- 1 onion
- 1 courgette
- 180g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 1 unwaxed lemon
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 110g baby tomatoes
- 120g brown rice penne (Eggs)
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 40g baby spinach
Nutritional Information
Calories: 492
Protein: 27g
Carbs: 64g
Fat: 15g
Speedy King Prawn Pasta with Garlic & Tomato Sauce
This impressive pasta dish comes together in under 20 minutes. Simply simmer responsibly-sourced king prawns in a smokey garlic & tomato sauce. Add spinach for your greens. Brown rice pasta to soak up all the sauce.
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Cooking Instructions
Before you start
- Bring a medium saucepan of salted water to the boil
- Pull out a medium non-stick pan, a sieve, a measuring jug & a grater
Cook the pasta
- Thinly slice the onion and garlic. Halve the tomatoes
- Thinly slice the courgette into half-moons. Zest and quarter the lemon
Prep the veg & stock
- Heat the large frying pan with 1 tbsp oil on high heat. Cook the courgette for 6-7 mins, until lightly charred, turning halfway. Season with salt and pepper
- Meanwhile, add the penne to the pan of boiling water and boil for 7-8 mins, then drain. Stir 1/2 tbsp oil through the pasta to prevent sticking
Get saucy!
- Add the prawns, onion and tomatoes to the courgette pan. Lower the heat and cook for 5-6 mins, until the veg has softened and prawns are cooked through
- Stir in the tomato puree, garlic and paprika and cook for 2 mins. Add the stock powder and 150ml water. Bring to the boil and simmer for 2-3 mins, until thickened
- Rinse the spinach, then add to the pan with half the lemon zest and the juice from 2 wedges. Stir in the cooked pasta and toss to coat
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Serve the pasta in bowls
- Top with the remaining lemon zest and serve the remaining lemon wedges alongside
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