15-Minute Red Pesto Pasta With Prawns Recipe

If you’re looking for a vibrant, satisfying meal that comes together in a flash, the 15-Minute Red Pesto Pasta With Prawns is an absolute winner. With its rich, tangy sun-dried tomato pesto blending perfectly with succulent prawns and tender pasta, this dish bursts with flavor and color, making it an irresistible choice for busy weeknights or impromptu dinners. It’s fresh, fuss-free, and guaranteed to please anyone craving a delicious seafood pasta with a twist.

Ingredients You’ll Need

The magic of this recipe lies in its simple yet key ingredients, each playing a crucial role in delivering a perfectly balanced dish. From the creamy parmesan to the zesty red pesto, every element brings its own texture and taste to make this pasta truly memorable.

• 200 g pasta: Choose your favorite type, but something like linguine or spaghetti works best to hold the pesto sauce.
• 180 g prawns: Shelled and cooked (defrosted if frozen), they add a lovely seafood sweetness and satisfying bite.
• 3 tbsp red pesto: Made from sun-dried tomatoes, it delivers vibrant color and a burst of tangy, savory flavor.
• 10 g parmesan: Freshly grated for that salty richness that ties the dish together.
• 1 tsp parsley: Finely chopped, it adds a fresh pop of green and a mild herbaceous note on top.

How to Make 15-Minute Red Pesto Pasta With Prawns

Step 1: Cook the Pasta

Start by boiling salted water and cooking your pasta according to the package directions. You want the pasta to be just shy of al dente when you move on to the next step, because it will finish cooking when mixed with the prawns and pesto. This ensures a perfect texture that’s neither too firm nor mushy.

Step 2: Warm Prawns with Red Pesto

While the pasta is finishing, heat a large frying pan over medium heat. Add the cooked, defrosted prawns along with 1 tablespoon of the red pesto. Stir things around for a couple of minutes, allowing the prawns to soak up the rich flavors and heat through gently. If you happen to have raw prawns, cook them first until they turn pink and just opaque, then stir in the red pesto to coat them beautifully.

Step 3: Combine Pasta and Prawns

Drain the pasta, reserving a little cooking water if needed for loosening the sauce. Add the pasta directly into the pan with the prawns. Then toss in the remaining 2 tablespoons of red pesto, stirring until every strand is luscious and glossy with that deep sun-dried tomato flavor. This simple step brings everything together with minimal fuss.

Step 4: Serve With Parmesan and Parsley

Divide your vibrant pasta between warm bowls. Generously sprinkle freshly grated parmesan over the top, then finish with a scattering of chopped parsley for that fresh, fragrant lift. This final touch not only makes the dish look inviting but intensifies the flavor layers perfectly.

How to Serve 15-Minute Red Pesto Pasta With Prawns

Garnishes

To elevate your dish, think beyond just parsley and parmesan. A squeeze of fresh lemon juice brightens up the pesto and prawns beautifully, while a sprinkle of toasted pine nuts adds an extra crunch and nuttiness that complements the sun-dried tomatoes splendidly.

Side Dishes

This 15-Minute Red Pesto Pasta With Prawns shines as a main course, but pairing it with a crisp green salad dressed in a light vinaigrette or some garlic-rubbed toasted bread rounds out the meal perfectly. The freshness of the side dishes balances the richness of the pesto and prawns, creating harmony on your plate.

Creative Ways to Present

For a special occasion or when entertaining, present this pasta nested in individual shallow bowls with a small basil leaf on top for a pop of contrasting color. You can even add a drizzle of high-quality olive oil for sheen and aroma, making your simple 15-Minute Red Pesto Pasta With Prawns look like a dish from a gourmet kitchen.

Make Ahead and Storage

Storing Leftovers

Leftover pasta keeps well in an airtight container in the fridge for up to two days. Because the prawns are cooked, refrigeration preserves their succulence, and the pesto keeps the pasta from drying out.

Freezing

Freezing is not recommended for this dish as the texture of the cooked prawns can become rubbery and the pasta may turn mushy once thawed. It’s best enjoyed fresh or within a couple of days refrigerated.

Reheating

Gently reheat leftover 15-Minute Red Pesto Pasta With Prawns in a pan over low heat, adding a splash of water or extra pesto to keep it moist. Avoid the microwave if possible, as it tends to dry out the prawns and pasta.

FAQs

Can I use raw prawns in this recipe?

Absolutely! Just make sure to cook the raw prawns first in your pan until they turn pink and opaque before adding the red pesto to coat them nicely. This ensures they’re perfectly cooked and flavorful.

What type of red pesto should I buy?

Look for high-quality sun-dried tomato pesto that contains good olive oil, garlic, and Parmesan. Avoid overly oily or overly salty varieties so your dish remains balanced and fresh tasting.

Is this recipe suitable for gluten-free diets?

This is easy to adapt by choosing gluten-free pasta. The rest of the ingredients—the prawns, pesto, and parmesan—are naturally gluten-free, so you won’t miss out on the flavor.

Can I add vegetables to this pasta?

Yes! Cherry tomatoes, spinach, or roasted red peppers mix beautifully into the dish without overpowering the flavors. Add them while you toss the pasta with the prawns and pesto for extra color and nutrition.

How spicy is this 15-Minute Red Pesto Pasta With Prawns?

The dish is generally mild, with the sun-dried tomato pesto delivering savory depth rather than heat. If you like a kick, feel free to add a pinch of chili flakes when warming the prawns.

Final Thoughts

If you’re short on time but craving bold flavors and a dish that feels special, give this 15-Minute Red Pesto Pasta With Prawns a try. It’s a beautiful blend of simplicity and sophistication, perfect for busy days or casual dinners that still impress. Once you make it, this quick and tasty pasta will become a go-to favorite in your kitchen!

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