Spaghetti with King Prawns, Basil & Roasted Cherry Tomatoes

Spaghetti with King Prawns, Basil & Roasted Cherry Tomatoes

Serves 4
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Allergy Shellfish, Wheat
Meal type Lunch, Main Dish
Misc Child Friendly, Serve Hot
This is a gorgeous, simple Italian-inspired dish that is easy and quick to prepare and a guaranteed winner.


  • 300g cherry tomatoes (whole)
  • 1 large glass dry sherry
  • 1 handful fresh basil leaves (stalks removed and coarsely torn)
  • 350g spaghetti
  • 1 tablespoon balsamic vinegar
  • 1 non-extra-virgin olive oil
  • 1 extra virgin olive oil
  • 20-25 raw King Prawns (peeled and deveined)
  • 2 cloves garlic (crushed)


  • 1 dash chilli sauce (to taste, or pinch of chilli flakes)


Linguine makes an excellent alternative to spaghetti for this dish.

Never use extra virgin olive oil to fry, its flavour is too strong and will overpower the dish.  It's best reserved for salad dressings or, as in this case, adding to the dish at the end.


1. Get a pan of water on to boil for the pasta.
2. Preheat oven to 180 degrees C. Preferably in a pan that can be used in both the oven and on the hob, add the tomatoes, plenty of salt and pepper and a glug of olive oil. Roast for about fifteen minutes.
3. Meanwhile, after about five minutes of roasting the tomatoes, and once the water is on a fast boil, start cooking the spaghetti - cook this as per packet instructions and drain once cooked.
4. After about 15 minutes of roasting, transfer the tomato pan from oven to hob. Turn up heat to medium-high and add garlic, sherry, and balsamic vinegar. Turn down heat to a high simmer.
5. After 5 further minutes, fry the prawns in a separate pan with a little oil and seasoning (and the chilli if using) on a high heat - just for a couple of minutes until pink through - do not overcook!
6. Combine prawns, spaghetti and tomato mixture and stir in the fresh basil with a good glug of extra virgin olive oil. Serve immediately.
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