- Seafood pasta
- Prawn pasta
A healthy pasta bake which is easy to make and good for all the family. One can improvise with this dish; I didn't use mushrooms the first time I made it.
Inverness-shire, Scotland, UK
30 people made this
- 350g pasta shells or tubes
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 tablespoons olive oil
- 1 (400g) tin chopped tomatoes
- 225g chopped courgettes or green veg
- 100g mushrooms
- 2 tablespoons chopped fresh basil
- 225g cooked peeled prawns
- freshly ground salt and pepper
- 150g Greek plain yoghurt
- 50g grated Parmesan and Cheddar cheese
MethodPrep:20min ›Cook:20min ›Ready in:40min
- Bring a large saucepan of lightly salted water to the boil and cook the pasta according to the packet instructions or for about 10 minutes, until tender. Drain well.
- Fry the chopped onion and garlic for 5 minutes in a pan over medium heat with the olive oil.
- Preheat the oven to 190 C / Gas 5.
- Place the chopped tomatoes, courgettes, mushrooms, onion and garlic mixture and basil in a large saucepan and heat gently for a few minutes.
- Mix the cooked pasta into the tomato sauce mixture. Add the prawns and season with salt and pepper, and mix well. Spoon it all into an ovenproof dish and drizzle over the yoghurt. Sprinkle the Parmesan cheese on the surface.
- Bake for 20 minutes.
Make it healthier.
Use low fat Greek yoghurt.
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
This is a very yummy, very cheap dish to make ... and simple too! Thanks for this recipe! Defo making this again-19 Apr 2011
Everyone loved it. Used peas as the green veg.-13 Nov 2014
There is something about baked pasta dishes which feel somehow more indulgent and satisfying than normal pasta. For me I also find I can squeeze more vegetables in and reduce the quantity of pasta per person.
I just made this for my husband and I but I know my son would love it. Mushrooms and prawns are two of his favourite things. That said, the prawns are optional and more for a protein source than flavour.
Prawn and Vegetable (or just vegetable) Pasta Bake - serves 2 with leftovers (or would easily serve 2 adults and a toddler)
160g Dried pasta, I used penne
60g sweet red pepper (capsicum), diced finely
150g Sliced Mushrooms
A little oil
1 tsp Sweet (not hot) smoked paprika
200g Home made tomato sauce (I used this recipe)
150g Frozen prawns, defrosted (or 120g chilled prawns), small ones are fine. (Optional)
200ml Milk, use full fat if cooking for a baby or toddler
1 tbsp Cornflour
80g Vintage or Extra mature Cheddar or Parmesan
Fry the mushrooms and pepper in the oil until slightly coloured. Put into a bowl. Cook the pasta to 1 minute short of the pack time suggested (my pack said to cook for 10-12 minutes so I cooked for 9). Rinse the pasta under a cold tap in a sieve to cool quickly.
Meanwhile make the white sauce by heating the milk in a microwave until boiling. Mix the cornflour with a splash of water to make a paste. Mix slowly into the boiling milk. If it doesn't thicken immediately put back into the microwave for 30 secs or so watching all the time (it can boil over).
Mix the tomato sauce, pasta, vegetables, prawns and paprika together and put into a baking dish. Top with a drizzle of the white sauce (it doesn't need to form a layer) and then sprinkle over the grated cheese.
I prepared this in advance and chilled the dish then cooked this in an oven from cold at 190oC, it took 25-30 minutes but if you preheated your oven and cooked immediately 20-25 minutes would probably work.
I had a portion left and reheated it the next day at work, it was nice to have something comforting from home for lunch.
- 750ml/1¼ pint full-fat milk
- 120g/4½oz unsalted butter, plus extra for greasing
- 50g/1¾oz plain flour
- freshly grated nutmeg
- 300g/10½oz dried pasta, such as farfalle
- 250g/9oz smoked salmon, cut into strips
- 250g/9oz Gruyère, grated
- 75g/2½oz Parmesan, grated
- 3 tbsp dried breadcrumbs
- salt and freshly ground black pepper
Preheat the oven to 200C/180C Fan/Gas 6. Grease a gratin dish with a little butter. In a small saucepan, slowly bring the milk to a simmer.
Meanwhile, to make the béchamel sauce, melt half the butter over a very low heat in a heavy-bottomed saucepan. Stir in the flour with a wooden spoon. Cook, stirring constantly, until just golden but not brown.
Remove from the heat and add the hot milk, a few tablespoonfuls at a time, until it is incorporated and the sauce is smooth. Season with salt and pepper and the nutmeg. Return the saucepan to the heat and slowly bring the sauce to the boil, stirring all the time.
Cook the pasta in a saucepan of boiling salted water according to the packet instructions. Cut the remaining butter into small pieces. Drain the pasta and mix in half the pieces of butter.
Spoon 2–3 tablespoons of the béchamel into the prepared dish, cover with a third of the pasta, then half the salmon and half the Gruyère. Sprinkle with some of the Parmesan and breadcrumbs. Spread over some béchamel, then cover with half the remaining pasta and all the remaining salmon and Gruyère. Add the remaining pasta, finishing with a covering of béchamel. Sprinkle with the rest of the Parmesan and breadcrumbs and dot with the remaining pieces of butter.
Bake for 20–30 minutes, or until the top has formed a golden crust. Remove from the oven and let the dish rest for 2–3 minutes before serving.
- 360 g raw king prawns
- 1 tbsp grated fresh ginger
- 1 onion, peeled and finely sliced
- 220 g baby corn, cut into chunks
- 4 tsp red Thai curry paste
- 1 x 400ml tin coconut milk
- 360 g fusilli bucati
- 4 handfuls fresh spinach
- 1 lime, cut into wedges
- 0.5 tbsp olive oil
Place the prawns and ginger in a bowl. Cover and marinate for 30 minutes.
In a shallow frying pan, heat the oil over a medium-high heat, then add the onion and baby corn. Fry for 5 minutes, then stir in the red curry paste. Continue to cook for another 5 minutes, then add the coconut milk.
Reduce the heat and simmer gently for 10 minutes or until the sauce has thickened slightly. Stir in the prawns and cook for 3 minutes until pink.
Meanwhile, cook the pasta according to the pack instructions. Drain, stir through the spinach to wilt, then toss into the sauce. Divide between the serving bowls and garnish with a wedge of lime.
Cook's tip: use handy frozen spinach instead of fresh - it will still taste just as good.
Serves: 4 – unless you are serving someone particularly ravenous (i.e. your other half), then maybe 3!
Time: approx. 1 hour – I have been realistic and included veg chopping time
*Warning: This recipe creates a lot of dirty dishes, so agree who’s washing up before you start*
- 1 bowl (cereal bowl) of Dried Pasta
- ½ bowl of Cooked Prawns
- 1 Onion (medium-sized)
- 3 Large Peppers (mixture of red and yellow)
- 1 Broccoli Floret
- 1 tbsps of Garlic
- 1 tbsp of Ginger
- Black Pepper
- ½ tsp of Chilli Powder (optional)
- Olive Oil
- Grated Cheese
- 120g of Flour
- 80g of Butter
- 1 Tbsp of Garlic
- Black Pepper
1. Fill saucepan (make sure it’s more than double the size for the amount of pasta you have) just over half full with water, add a splash of olive oil and a sprinkling of salt
2. Place saucepan on full heat to boil
3. In meantime chop up onion, peppers and broccoli
4. Once water has boiled pour pasta in and turn down heat to medium, stir pasta every 3-5 mins to ensure it does not stick to the pan
5. Pasta should be ready after about 10 mins – leave slightly al denté
Prawns & Veg
6. Put a generous splash of olive oil into a wok and put it on full heat, once the oil is hot, turn this down the medium
7. Throw in all the veg (be careful of oil splashing out)
8. Stir the vegetables and add garlic and ginger (I find using a wooden spatula best)
9. Continue to stir, then add chilli and grind fresh pepper in (flavour to your own taste)
10. Keep moving the vegetables around in the pan for about 5 mins, or until soft
11. Add the prawns right at the end only cooking for about 30 seconds
13. To the make the white sauce – put a small saucepan on a high heat and add all the butter
14. Turn the heat down to medium-high and melt all the butter
15. Add the garlic and salt (to taste) then stir
16. Slowly start to add the flour, a little bit at a time to avoid lumps
17. Keep adding the flour until you have a large dry ball of mixture
18. Add milk to this, half at a time, breaking up and stirring in the ball of mixture
19. Once there are only small bits of mixture floating around in the liquid, get a whisk and whisk the mixture over the heat until it starts to thicken
20. Switch off the heat just before it gets to your required consistency – i.e. a thick mixture which is similar to pancake mix
21. Pour the white sauce and drained pasta into the wok with the vegetables and mix – add more seasoning as required
The Finale – Bake!
22. Pour this mixture into your casserole dish and top with grated cheese
23. Pop in the oven for 25 mins at 200˚C and then voilá! You will (should) have a beautiful pasta bake… Yum!
Skinny Shrimp Alfredo Pasta Bake
Yield: 4 servings
prep time: 15 minutes
cook time: 25 minutes
total time: 40 minutes
An unbelievably cheesy, creamy lightened-up pasta bake that you can easily make ahead of time!
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 8 ounces whole wheat penne pasta
- 1 (14.5-ounce) can petite diced tomatoes, drained
- 1/2 cup reduced fat mozzarella cheese
- 1/2 teaspoon crushed red pepper flakes, optional
- 2 tablespoons freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
For the alfredo sauce
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 (6-ounce) can 2% evaporated milk
- 1 ounce light cream cheese
- 1/4 cup chicken broth, or more, to taste
- Kosher salt and freshly ground black pepper, to taste
- To make the alfredo sauce, melt butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in cream cheese and chicken broth until smooth, about 1 minute season with salt and pepper, to taste. Add more chicken broth as needed until desired consistency is reached.
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and set aside.
- In a large pot of boiling salted water, cook pasta according to package instructions drain well.
- Reduce oven temperature to 350 degrees F. Lightly coat an 8 baking dish with nonstick spray.
- In a large bowl, combine shrimp, pasta, tomatoes, mozzarella cheese, red pepper flakes and alfredo sauce. Add pasta mixture to prepared baking dish and top with Parmesan.
- Place into oven and bake until golden brown and cheese has melted, about 10 minutes.
- Serve immediately, garnished with parsley, if desired.
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Easy Shrimp Alfredo Pasta Bake | Baked Seafood Pasta Recipe
Festival season is almost getting over leaving its lingering effect on all of us which is somewhat similar to kind of a hangover. The overdose of sweets and awesome flavor-loaded biryanis take you to a different universe every year and you have no mood to come back and get back to the real life!
I bet you are feeling the same as most of the festivals just got over and we are trying to re-settle into the reality.
In case you are finding it a tad bit difficult to get over the memory of that lip-smacking biryani but can’t afford that time for making it at home given the upcoming deadline, you still have some hope left for enjoying a scrumptious weeknight meal!
And that too without sacrificing the deadline! And that hope lies in my today’s recipe of shrimp Alfredo pasta bake!
Hold on! Just hold on before you start accusing me of comparing apples with oranges even though both are my favorites and equally good for health! Yes yes, I am totally aware that biryani and pasta are two entirely different dish belonging to poles-apart genre of food.
But you too have to admit that both are gems from their respective cuisine! They are real deal when it comes to awesome food one with bit extra effort and one with little less.
My today’s shrimp Alfredo pasta is real star of the show – shrimp pasta baked in super-creamy and super-rich Alfredo sauce with a kick of red pepper flakes. Now anything with shrimp in it has to be something really special so, I am personally very much sorted with it.
In case you still have some fine lines of doubt left, just take a quick look at the pictures above, below or anywhere – they will simply speak for themselves!
If I am successful in buying you in for this shrimp Alfredo pasta, I must also assure you that this is a very easy and quick recipe to put together and practically most of the work is taken care of by your beloved oven while you concentrate on that last slide of the ppt.
As soon as you hit the Ctrl+S for the final time, your delightful dinner with shrimp Alfredo pasta will be ready to be devoured with your better half and you enjoy a quiet quality time together before ending the hectic day.
Shrimp pasta is something which is extra-special for me. I do like regular pasta with chicken, but this shrimp Alfredo pasta proved to be something to die for! Wondering? In case you have already tried my shrimp scampi with angel hair pasta, you would already know how stunningly delish shrimp pastas are.
If you are trying to avoid extra calories, then shrimp scampi is your baby for rest of us both shrimp scampi and shrimp Alfredo pasta are adored equally!
Just like any other baked pasta, this shrimp Alfredo pasta involves few straight-forward steps to follow and you can never go wrong with it. Cook the pasta as per the package instructions, prepare the sauce and the add-ons which you would like to have in your pasta.
Each of these steps would take about 15 minutes and can be handled simultaneously. These steps can also be done ahead of time and just when you want to serve, assemble the three components, spread your favorite cheese all over the top and BAM!
Pop the assembled pasta into the oven and let it transform to something exquisitely delish! If you haven’t had a chance to get your hands on my cheesy broccoli pasta bake or my easy cheesy pizza pasta bake, you must head over there and give them a try.
Trust me they are amazing and so is this baked shrimp Alfredo pasta! Make it this week and surprise not only your family but also yourself! Enjoy!
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Prawn pasta bake recipe - Recipes
Today, I am going to share a very flavourful and delicious Prawn Biryani. This Prawn Biryani has unique flavour and taste because it is made by frying the prawns and then making the biryani. Do try out this Prawn Biryani and post your comments here. Meanwhile do check out Prawn Biryani which I have posted earlier and other interesting and tempting Non-Vegetarian Biryani Recipes here.
Here’s how to make Prawn Biryani with step by step photos…
Preparation Time: 20 minutes Recipe Category: Main Course/Lunch
Cooking Time: 1 hour Recipe Cuisine: South Indian
Author: Priya Anandakumar
Other interesting Prawn/Shrimp Recipes
Meanwhile do check out different types of
Biryani Varieties that might be of your interest.
Wash and clean the prawns/eral with out any mud at least 3-4 times and drain the water. Add ½ tsp of turmeric powder to the washed prawns/eral, mix really well and then wash it one more time.
Devein the prawns, wash one more time and keep it ready.
Wash the basmati rice 2-3 times and drain the water. Add fresh water and soak for 30 minutes.
Marinating the Prawns
Take the washed prawns in a wide bowl.
Add red chilli powder, turmeric powder, black pepper powder, garam masala powder and salt.
Mix everything really well with your hand. Cover and let it sit for 30 minutes. You can keep it for more than 30 minutes, in that case do not forget to refrigerate it.
Heat oil & ghee in a heavy bottomed vessel/Biryani vessel.
Add the marinated prawns/shrimp to the oil and fry for 5-6 minutes or until 80% cooked.
Drain out the prawns from the oil to a plate and keep it aside.
To the same vessel, add cinnamon sticks, cardamom, cloves, bay leaves and saute for 10-15 seconds.
Now add sliced onions, green chillies and little salt.
Saute really well for about 5-7 minutes or until they start to change color.
Add ginger & garlic paste and saute well until the raw smell vanishes.
Add the tomatoes and saute really well until they turn mushy.
Add the washed pudina/mint and saute until they shrink.
At this stage add the fried prawns/shrimp, salt and mix really well.
Now add the coconut milk + water [3 cups] and give a good stir.
Let it come to rolling boil.
Add the washed basmati rice and give a good stir.
Cover and cook on medium flame for about 10 minutes.
Open the lid and check the rice, now all the water is gone and rice will be half way cooked. At this stage it time to keep dum.
Heat an old dosa tawa and keep the biryani vessel on top of it. Give a gentle and good stir. Cover it with lid. Now keep a pot filled with water or anything heavy on top of biryani vessel. This is to ensure that the steam does not escape.
Cook the biryani in dhum for about 20-25 minutes on low medium flame and then switch off the stove.
Open the lid, add some mint leaves and then keep it closed in dhum for about 30 minutes [ stove should be off only].
Delicious, yummy, flavourful and super tasty Prawn Biryani is ready to be enjoyed. Serve it hot with onion raita or cucumber raita.
Thank you all for visiting my space, please come back again for more and more tempting and delicious Veg Biryanis & Non-Vegetarian Biryanis from my kitchen.
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Gordon Ramsay Recipes Pasta : Prawn Pasta Recipe Gordon Ramsay
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