Prawn Bake

Prawn Bake

This is a simple recipe that goes down a storm with guests, but won't keep the host in the kitchen all night

Yield: Serves: 8-12


  • 250g of rigatoni
  • 150g cooked and peeled king prawns
  • 150g of white crab meat
  • ½ tin of chopped tomatoes
  • 2 tablespoon of Nduja (or use chorizo)
  • 3 garlic cloves, finely chopped
  • Bunch of basil, julienne (finely chopped)
  • 2 tablespoon parmesan
  • 1 red chilli
  • 2 clove of garlic finely chopped


  1.   Heat 1 tablespoon of oil in a pan and add the garlic, fry for 2 minutes.
  2.   Add the Nduja and allow to soften for a few minutes as it heats in the pan.
  3.   Add 50ml of water and half a tin of chopped tomatoes, stir until combined. Continue cooking for 5 minutes.
  4.   Once the pasta is cooked, drain and add to the pan with the parmesan, chilli, basil, crab and prawns.
  5.   Stir well just long enough to allow the prawns and crab meat to heat through.

Tip: You can substitute king prawns for shrimp or crayfish

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