Spinach Tagliatelle with Garlic Prawns and Roasted Tomato Sauce Recipe

Introduction

This spinach tagliatelle with garlic prawns is a fresh and vibrant dish that combines homemade green pasta with succulent, lemony prawns and roasted cherry tomatoes. It’s perfect for a flavorful weeknight dinner that feels special without much fuss.

Ingredients

• 100g spinach
• 2 large eggs
• 300g ’00’ pasta flour, plus extra to dust
• 250g cherry tomatoes
• 6 garlic cloves (4 skin-on, 2 peeled)
• 5 tbsp olive oil
• 1 lemon, zested and juiced
• 1 tsp chilli flakes
• 165g raw king prawns
• Small handful of parsley, finely chopped

Instructions

1. Step 1: To make the pasta, add the spinach and eggs to a food processor and blitz until the spinach is finely chopped. Tip the flour onto a clean work surface and make a well in the centre. Pour the spinach and egg mixture into the well and use a fork to combine the ingredients.
2. Step 2: When a dough begins to form, use your hands to shape it into a ball and knead for 5-10 minutes, or until the dough becomes smooth. Form into a neat ball, cover, and set aside to rest for 30 minutes.
3. Step 3: To make the tomato sauce, heat the oven to 190°C (170°C fan)/gas mark 5. Place the cherry tomatoes in a small baking dish. Lightly bash the unpeeled garlic cloves with the back of a knife and add to the dish. Toss with 4 tablespoons of olive oil and some seasoning, then roast for 30 minutes until the tomatoes burst.
4. Step 4: Meanwhile, crush the peeled garlic cloves and mix with the lemon zest, half the lemon juice, chilli flakes, and some seasoning. Add the prawns and stir to coat. Set aside to marinate in the fridge for 10-15 minutes while you roll out the pasta.
5. Step 5: Dust a clean work surface with flour. Divide the rested pasta dough into thirds and flatten slightly with your hand. Take one piece and keep the others covered. Pass the dough through the thickest setting on your pasta machine, then progressively roll it thinner, dusting with flour as needed to prevent sticking.
6. Step 6: Once at desired thickness, dust the dough lightly with flour, fold loosely into a rectangle, and cut into 1cm-wide strips to form tagliatelle. Toss the strips lightly with flour and set aside on a floured tray. Repeat with the remaining dough.
7. Step 7: Bring a large pot of salted water to a boil and cook the pasta for 3 minutes until al dente. Drain, reserving a mugful of pasta water.
8. Step 8: While the pasta cooks, heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the marinated prawns and fry for 3-4 minutes, stirring, until pink and cooked through.
9. Step 9: Add the roasted tomatoes, cooked pasta, half the parsley, and a splash of reserved pasta water to the pan. Toss everything together and season with salt, pepper, and any remaining lemon juice.
10. Step 10: Serve garnished with the remaining parsley and a crack of black pepper.

Tips & Variations

• If you don’t have a pasta machine, roll the dough thinly with a rolling pin and cut into strips by hand.
• For a creamier sauce, stir in a tablespoon of mascarpone or cream at the end.
• Add a handful of grated Parmesan on top just before serving for extra richness.
• If you prefer less heat, reduce or omit the chilli flakes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a little water or olive oil to loosen the sauce if needed. Fresh homemade pasta is best eaten the same day, but cooked pasta can also be frozen for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but make sure to thaw and squeeze out as much water as possible before blending with the eggs to avoid soggy dough.

What can I substitute for ’00’ pasta flour?

You can use all-purpose flour instead, though the texture may be slightly less silky. Adding a bit of semolina flour can also help achieve a firmer pasta.

Spinach Tagliatelle with Garlic Prawns and Roasted Tomato Sauce Recipe

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★★★★★

4.9 from 119 reviews

• Author: Jack
• Total Time: 1 hr 20 mins
• Yield: 2 servings 1x
• Diet: Low Fat

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Description

A vibrant and flavorful homemade spinach tagliatelle pasta served with garlicky king prawns and roasted cherry tomatoes, enhanced with a touch of lemon zest and chilli flakes for a perfect balance of freshness and heat.

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Ingredients

Scale 1x2x3x

Pasta Dough

• 100g spinach
• 2 large eggs
• 300g ’00’ pasta flour, plus extra to dust

Roasted Tomato Sauce

• 250g cherry tomatoes
• 4 garlic cloves, skin-on
• 4 tbsp olive oil
• Salt and pepper, to season

Garlic Prawns

• 2 garlic cloves, peeled
• 1 lemon, zested and juiced (juice divided)
• 1 tsp chilli flakes
• 165g raw king prawns
• 1 tbsp olive oil
• Salt and pepper, to season

Garnish

• Small handful parsley, finely chopped (divided)
• Black pepper, freshly cracked

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Instructions

1. Prepare the pasta dough: Add the spinach and eggs to a food processor and blitz until the spinach is finely chopped. Place the pasta flour on a clean work surface and make a well in the center. Pour the spinach and egg mixture into the well. Use a fork to gradually combine the flour with the liquid. When a dough forms, knead by hand for 5-10 minutes until smooth. Shape into a ball, cover, and let rest for 30 minutes.
2. Roast the tomatoes and garlic: Preheat the oven to 190°C (170°C fan)/gas mark 5. Place the cherry tomatoes in a small baking dish. Lightly crush the skin-on garlic cloves with the back of a knife and add to the dish. Drizzle with 4 tablespoons of olive oil, season with salt and pepper, and toss. Roast for 30 minutes until tomatoes burst and soften.
3. Marinate the prawns: Crush the peeled garlic cloves and mix with the lemon zest, half of the lemon juice, chilli flakes, and seasoning. Add the prawns and coat well with this marinade. Refrigerate for 10-15 minutes while preparing the pasta.
4. Roll and cut the pasta: Dust a work surface with flour and divide the rested dough into three pieces. Flatten one piece slightly with your hands, keeping the others covered. Using a pasta machine, roll the dough starting at the thickest setting and progressively thinner, dusting with flour to prevent sticking. Once the desired thickness is reached, loosely fold and cut the dough into 1 cm thick strips to form tagliatelle. Toss strips in flour and set aside on a floured tray. Repeat with remaining dough.
5. Cook the pasta: Bring a large pot of salted water to a boil. Add the fresh tagliatelle and cook for 3 minutes until al dente. Drain the pasta thoroughly, reserving a mugful of the cooking water.
6. Cook the prawns and combine: Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the marinated prawns and cook for 3-4 minutes, stirring frequently until pink and cooked through. Add the roasted tomatoes and garlic mixture along with the cooked pasta, half of the chopped parsley, and a splash of the reserved pasta water. Toss everything together to combine and season with salt, pepper, and remaining lemon juice to taste.
7. Serve: Garnish with the remaining parsley and a crack of fresh black pepper. Serve immediately for best flavor and texture.

Notes

• Using ’00’ flour gives the pasta a fine texture ideal for rolling thin tagliatelle.
• Fresh spinach adds color and nutrients but can be substituted with frozen, well-drained spinach if needed.
• Adjust chilli flakes to your preferred spice level.
• Reserve some pasta water to loosen the sauce if it becomes too thick.
• Resting the dough helps relax the gluten for easier rolling.
• Pasta can be dusted with semolina instead of flour to prevent sticking if preferred.

• Prep Time: 40 mins
• Cook Time: 40 mins
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: spinach tagliatelle, garlic prawns, homemade pasta, roasted tomatoes, lemon garlic prawns, Italian pasta, easy seafood pasta