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Prawn Pil Pil Spaghetti

“This dish is genuinely something I make most weeks. Quick and easy to whip up, perfect when on a tight budget, and packs a punch nutrition wise.” Che Harper, Pure Package Nutritional Advisor

Serves: 2
Prep Time: 5 minutes
Cooking Time: 20 minutes

Preheat oven to 180oC/350oF/Gas Mark 4


  • 100g whole wheat spaghetti/linguine
  • 180g cherry tomatoes (on the vine)
  • 180g organic raw king prawns
  • 1 tsp smoked paprika
  • 1 red chili (deseeded if less heat required)
  • 3 large garlic cloves, sliced into thin disks
  • A dash of white wine
  • A dash of extra virgin olive oil
  • Handful of flat leaf parsley, finely chopped


  • Lay out the cherry tomatoes on their vines on a sheet of tin foil. Drizzle with extra virgin olive oil. and season with salt and pepper. Roast in the oven until the skins begin to wrinkle, (around 20 mins).
  • Heat the oil over a medium heat, add the paprika, chili & garlic and simmer until it dances around in the pan. Add in a splash of white wine – this stops the garlic from burning! Allow the alcohol to cook off (1-2 mins), then add in the roasted cherry tomatoes (remove the vines).
  • Meanwhile, bring salted water to the boil & add the spaghetti. Cook the pasta until al dente, and drain. Don’t forget to save some pasta water for later!
  • 2-3 tbsp of starchy pasta water (the starch gives a sticky texture, preventing the sauce from going watery and bland), and the cooked linguine. Toss the pasta through the garlicky sauce, crushing a few tomatoes as you go.
  • Add in the prawns (they only take around 3 minutes to cook).
  • Sprinkle in the flat leaf parsley, and season to taste with salt and black pepper.