Creamy tomato, courgette & prawn pasta

Creamy tomato, courgette & prawn pasta

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(20 ratings)

Prep: 10 mins Cook: 25 mins


Serves 4
This fast, fresh pasta sauce with cherry tomatoes, prawns and crème fraîche is ideal for a midweek supper, and it's low-fat

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal533
  • fat8g
  • saturates3g
  • carbs91g
  • sugars11g
  • fibre6g
  • protein25g
  • salt0.5g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 fat garlic cloves, thinly sliced
  • 2 large or 400g baby courgettes, sliced



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 400g orecchiette pasta, or any other small pasta shape
  • 2 x 400g cans cherry tomatoes
  • good pinch of sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 200g raw prawn, peeled



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 100g half-fat crème fraîche
  • small pack basil, leaves only, torn



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…


  1. Heat the oil in a large pan, add the garlic and sizzle for a few mins, then add the courgettes and cook for a few mins more until starting to soften. Cook the pasta following pack instructions.

  2. Add the tomatoes, sugar and seasoning to the pan, stir and simmer, uncovered, for about 10 mins while the pasta cooks.

  3. Add the prawns to the sauce and bubble until they just turn pink. Drain the pasta and add to the sauce with the crème fraîche. Simmer for another 1-2 mins, then add the basil and serve.

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Comments, questions and tips

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Katrina Daoud's picture
Katrina Daoud
22nd May, 2018
really yummy and easy. I doubled the prawns for extra protein. Definitely season early - I added chili flakes and lots of salt and pepper but you can experiment. Agree with others sauce is slightly watery but i thought it was fine.
3rd Oct, 2016
The sauce was quite watery. I suggest prolonging the simmer time (maybe even to 30 mins) and/or use tomato paste in addition to fresh tomatoes (or skip the fresh tomatoes all together and use canned). Another way to thicken the sauce is to add a thickening agent, but I find that the flavour becomes more intense with the first mentioned suggestions. Lastly, I've read that fresh tomatoes contain an enzyme that breaks down the elements in a sauce that make give it consistency in the first place, to avoid this problem you can bring your tomatoes up to high heat in the beginning of the cooking process (the enzyme becomes ineffective) or again use canned to tomatoes which already have been heated in the canning process.
22nd Jul, 2014
A version of this was a great favourite supper dish when I was a child (no sun-dried tomatoes then!). This is just as good if not better.
Frantic Flapjack
10th Jul, 2014
This was okay for a mid-week meal but was nothing special.
30th Jun, 2014
This was really tasty and quick to make. I added come chilli flakes for a kick and some petis pois at the end. Great mid-week dish!
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