We've deliberately kept this sauce pure and simple to let the prawns shine.  It's particularly good - pureeing the cooked tomatoes with water and butter keeps it light and velvety - and infused with bay leaves and basil, which we remove before we blitz the sauce, retaining their flavour but not marring the pretty red with flecks of green. There's a bit of a chilli kick but it's warm rather than outrageous, especially once it's tossed through pasta. After we make the sauce we chill it and drop in the raw prawns, then freeze the lot. The idea is that you defrost and heat the sauce and the prawns will cook only once, as the sauce comes up to heat. We just hate twice-cooked seafood!
Prawns, tomatoes, onion, garlic, chilli, basil, bay leaves, butter, olive oil, salt.
Dairy, Shellfish.
Peanuts, Tree Nuts, Gluten, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
FAT TOTAL18.5g37.1g
- SATURATED7.1g14.3g
- SUGARS10.7g21.4g
Serves two adults with pasta
Serves four adults with pasta

Toss through any pasta - the fresh tagliatelle would be very nice - or, for a low carb, low cal alternative, zucchini noodles. And if carbs are really not a concern, go all out with some fresh gnocchi - amazing.

On the side, try a big salad of mixed leaves - butter lettuce, mache, rocket - with some shaved fennel, cucumber and/or radish and a lemon juice/olive oil dressing.

Frozen product. Once defrosted, cook and consume within 48 hours. 

PLEASE NOTE: this product contains raw prawns and should be fully cooked before consumption.

Defrost fully, then empty into a saucepan or microwave-safe container and reheat gently, stirring occasionally until piping hot and the prawns opaque and just cooked.