Penne with King Prawns Jumbo Shrimp Cherry Tomatoes and Lemon
Elevate your weeknight dinner with this vibrant and flavorful Penne with King Prawns, Cherry Tomatoes, and Lemon—a quick and easy seafood pasta dish that packs a citrusy punch! Tender penne pasta is tossed in a luscious, garlicky olive oil and butter sauce, infused with the zesty brightness of lemon and a hint of red chili flakes for subtle heat. Juicy king prawns (jumbo shrimp) and sweet roasted cherry tomatoes create a perfect balance of fresh, hearty flavors, while fresh parsley adds a fragrant finish. Ready in just 30 minutes, this Mediterranean-inspired recipe is perfect for seafood lovers seeking a light yet satisfying meal. Serve hot with a sprinkle of lemon zest and parsley for an elegant touch.
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Recipe Information
Ingredients
- 400 grams penne pasta
- 300 grams king prawns (jumbo shrimp), peeled and deveined
- 200 grams cherry tomatoes, halved
- 1 whole lemon, zest and juice
- 3 cloves garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 3 tablespoons fresh parsley, chopped
- 0.5 teaspoons red chili flakes (optional)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
Add the king prawns to the skillet and cook for 2-3 minutes on each side, or until pink and cooked through. Remove the prawns from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Toss in the cherry tomatoes and cook for 5 minutes, stirring occasionally, until they soften and start to release their juices.
Add the lemon zest, lemon juice, and chili flakes (if using) to the skillet. Stir well to combine.
Return the cooked prawns to the skillet and toss to coat them in the sauce. Season with salt and black pepper to taste.
Add the drained penne pasta to the skillet and toss everything together. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Remove the skillet from the heat and stir in the chopped parsley.
Serve the penne with king prawns and cherry tomatoes hot, with an extra sprinkle of parsley or lemon zest on top if desired.
Nutrition Facts
Calories |
2268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 2788 mg | 121% | |
| Total Carbohydrate | 312.1 g | 113% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 7.0 g | ||
| Protein | 125.8 g | 252% | |
| Vitamin D | 11.5 mcg | 57% | |
| Calcium | 300 mg | 23% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2310 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
