One Pot Marry Me Prawn Pasta

Ingredients

• 1 tbsp Olive oil (for sautéing)
• 250 g Raw prawns (peeled and deveined)
• 3 Garlic (cloves, minced)
• 0.5 cup Sun-dried tomatoes (chopped)
• 1 tsp Red pepper flakes (adjust to taste)
• 1 tsp Dried oregano
• 200 g Pasta (short pasta like penne or fusilli works best)
• 500 ml Chicken or vegetable stock (divided; 350ml per 100g pasta plus extra)
• 200 ml Heavy cream (part of the total fluid ratio)
• 0.25 cup Parmesan cheese (grated)
• 2 cups Fresh spinach (packed)
• Salt and black pepper (to taste)

Steps

1. 1

   Heat olive oil in a large deep skillet or pot over medium-high heat.

2. 2

   Add the prawns to the skillet and sear for 1-2 minutes per side until pink and just cooked through. Remove the prawns from the pan and set aside to prevent overcooking.

3. 3

   In the same pot, add the minced garlic, chopped sun-dried tomatoes, red pepper flakes, and dried oregano. Sauté for 1 minute until fragrant.

4. 4

   Add the dry pasta directly into the pot.

5. 5

   Pour in the stock and heavy cream. Use the author's golden ratio: for every 100g of pasta, use 350ml of total fluid (stock and cream combined).

6. 6

   Bring the liquid to a simmer. Cook for 10-12 minutes on medium-high heat, stirring occasionally to ensure the pasta doesn't stick.

7. 7

   Monitor the liquid level; if the sauce dries out before the pasta is al dente, add the reserved 100-200ml of extra stock as needed.

8. 8

   Once the pasta is cooked, stir in the grated Parmesan cheese and fresh spinach. Stir until the spinach has wilted into the sauce.

9. 9

   Add the cooked prawns back into the pot and toss to combine and reheat. Season with salt and pepper to taste before serving.

Notes

The author's secret ratio for one-pot pasta is 100g pasta to 350ml fluid. Always keep an extra 100-200ml of stock nearby to adjust the consistency if the pasta absorbs the liquid too quickly.

Nutrition per serving

• main course
• one-pot
• prawns
• shrimp
• pasta
• creamy
• quick dinner
• seafood