Creamy Cherry Tomato Prawn Spaghetti
Buttery burst cherry tomatoes blended into a naturally creamy sauce — no cream needed — tossed with garlic prawns. Cut the prawns small and it's a toddler favourite too.
Ingredients
- 3 tbsp butter, divided
- 1 small onion, finely chopped
- 2 pints cherry tomatoes (500–600 g)
- Salt and black pepper
- 400 g spaghetti
- 1 lb prawns, peeled and deveined
- 1 tsp garlic powder
- ½–1 cup reserved pasta water
- Microgreens or fresh herbs, to serve
Steps
- Season the prawns with garlic powder, salt, and pepper; set aside.
- Melt 2 tablespoons of butter over medium heat and soften the onion, 3–4 minutes.
- Add the cherry tomatoes with salt and pepper; cook 8–10 minutes until they burst, then smash each one and cook until thick and saucy.
- Blend the sauce until smooth (leave room for steam to escape).
- Cook the spaghetti al dente; reserve a cup of pasta water before draining.
- Sear the prawns in the last tablespoon of butter, 1–2 minutes per side, until just pink.
- Toss the spaghetti with the prawns, the sauce, and splashes of pasta water until silky. Finish with microgreens. Toddler tip: cut the prawns small and shorten the noodles.