Prawns & cherry tomato pasta
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  • Prep time 5 '
  • Total time 30 '


  • 400 g spaghetti
  • 200 g cherry tomatoes, halved
  • 3 tbsp flat leaf parsley, leaves finely chopped
  • 350 g frozen prawns
  • 3 tbsp good olive oil
  • 2 garlic cloves, crushed
  • 1 mild red chilli, finely chopped, or 0.5 teaspoon dried chilli flakes
  • 4 tbsp Philadelphia Light
  • 2 tsp flat leaf parsley, chopped
  • salt and black pepper


  • Bring a large pan of salted water to the boil and cook the pasta according to packet instructions.
  • While the pasta is cooking in a large frying pan add 3 tablespoons of olive oil along with the prawns, crushed garlic and chopped chilli. Sauté together for a few minutes on a high heat, then lower the temperature slightly and add the cherry tomatoes, Philadelphia Light and a splash of water. Cook for a further two to three minutes, then remove from the heat and stir in the chopped parsley and season to taste.
  • Drain the cooked pasta and tip straight into the pan with the sauce. Give everything a good stir then sprinkle with the parsley and serve immediately.


Nutritional Information

Typical values Per recipe
Energy 10369.0 kj
Energy 2476.0 kcal
Fat 80.0 g
Carb 292.0 g
Protein 136.0 g
Saturated fat 24.8 g
Salt 12.0 g
Dietary fibre 20.8 g
Sugars 26.8 g