This classic seafood pasta dish with caramelised tomatoes and golden onion is a vibrant treat
Diana Henry The Telegraph's award-winning cookery writer
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.
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Published
It’s hard to shift notions about food that you acquire as a child. Despite living on the coast, my family regarded prawns and crab as a big treat. But while they’re not cheap, you really can stretch them out to make delicious everyday dishes.
Overview
Prep time
10 mins
Cook time
25 mins
Serves
4
Ingredients
- 300g raw king prawns, peeled
- 450g cherry tomatoes
- 2½ tbsp extra-virgin olive oil
- 280g spaghetti
- 2 garlic cloves, sliced
- a good squeeze of lemon, plus the zest of 1 unwaxed lemon, removed with a zester
- 150g white crabmeat
- 1½ tbsp finely chopped flat-leaf parsley
Method
Step
Preheat the oven to 200C/190C fan/gas mark 6.
Step
Lay 300g peeled raw king prawns on a double layer of kitchen paper and pat them dry.
Step
Put 450g cherry tomatoes into a roasting tin large enough to hold them in a single layer and toss in some seasoning and 1½ tbsp of the extra-virgin olive oil. Roast for 10 minutes.
Step
Cook 280g spaghetti in a big pot of boiling, salted water.
Step
Meanwhile, add 2 sliced garlic cloves to the tomatoes, tossing the garlic around in the juices, and return to the oven for 5-10 minutes.
Step
After that time the tomatoes should be shrunken and slightly caramelised in places; the garlic should be golden.
Step
Heat the remaining 1 tbsp of extra-virgin olive oil in a large frying pan and sauté the prawns until they turn pink, seasoning and adding a good squeeze of lemon juice.
Step
Toss in 150g white crabmeat and heat through.
Step
Drain the pasta, return to the pan and add the seafood and the tomatoes, with all the juices from both.
Step
Toss with 1½ tbsp finely chopped parsley and the zest of 1 lemon, check for seasoning and serve.