Pescetarian Amatriciana

Pescetarian Amatriciana (Prawns not Bacon)

Serves 2 – Easy idea for a dinner date at home. 


olive oil and butter to fry the prawns

1/2 red onion – diced

1/2 red pepper (capsicum) – diced

4 cloves of garlic – finely chopped

1 can whole tomatoes

2 tsp tomato paste

1 tsp raw sugar

1 tsp capers – finely chopped

1 hand full of chopped parsley

Juice and zest of half a lemon

9 large raw king prawns (4 whole with tails for presentation, the rest butterflied and quartered)

1 teaspoon chilli paste

salt and pepper to taste

Enough spagetti for 2 large portions. 


*Note that king prawns are particularly large- if you’re doing this with smaller prawns then you will need more for the pasta sauce.  

Shell the raw prawns and de-vein (use a sharp knife to cut down the back of the prawn only slightly so you can pull the ‘vein’ out)  leaving 4 with their tails on for presentation. Cut the rest down their back in half then cut into halves so you have 4 pieces from a whole prawn, you can cut them smaller or larger, whichever suits your taste, mine were particularly large prawns. 

Spagetti should go on to boil at this stage so it should be perfectly cooked in time for the sauce. 

Add a tablespoon of olive oil to a pot with red onion, 2 cloves of garlic, capsicum (red pepper), fry until the onions are clear and add the can of tinned whole tomatoes trying to break them up with your wooden spoon, they will break down with the heat if you gently squash them (you could use chopped tomatoes to make it easier but I didn’t have one in the cupboard), add the capers, tomato paste, sugar, salt and pepper. This will need to cook for approx 15 mins, just enough time to do the prawns…

Salt and pepper the whole raw prawns and brush with 1/2 teaspoon of red chilli paste. In a frying pan add 1 tsp butter and 1 tbsp of olive oil, when the butter has melted add 1 clove of garlic and fry the whole prawns with tails at a high heat, turn down after 30 seconds, turn them when you can see they’re cooked halfway through where they will start to ‘butterfly’ (this just means where you have cut down the middle the sides will start to curl up in the heat making the prawn look ilke it has wings). Remove the whole prawns and start with a clean fry pan to do the prawn pieces. 

Add olive oil, butter and garlic as previous, 1/2 tsp of chilli paste, and fry prawn pieces, lemon juice and zest and take off the heat when the prawns are starting to go pink (they will cook the remainder in the sauce later), add 1/2 the parsley.  

Add the sauce to the frying pan and cook for an extra 3 mins or until the prawns look done the whole way through, be careful not to cook them too long or they’ll be tough not tender. 

Add the spaghetti to the frying pan to coat in all the sauce and flavour, you can add a bit of extra parsley at this time. To serve put equal portions into two bowls and garnish with the whole prawns and a sprig of parsley just to be fancy.




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