Matt Sinclair's Prawn Pasta

Matt Sinclair's Prawn Pasta

Cooking time


1. Bring a pot of salted water to a boil. Cook the large pasta shells as per packet instructions to al dente. Drain and drizzle with a little Extra Virgin Olive Oil.

2. After adding the pasta, heat ¾ of the the Cobram Estate Classic Extra Virgin Olive Oil in a heavy-based lidded fry pan over a medium–high heat. When the oil has a slight shimmer, turn the heat to high and add the garlic and chilli, stirring for 1 minute.

3. Add in the cherry tomatoes and season with salt and pepper, stirring constantly for 2 minutes or until garlic is lightly coloured.

4. Pour in the prawns and toss to combine. As the prawns begin to cook pour over the white wine and gently toss through. Place the lid on and cook for 3-4 minutes, tossing regularly.

5. Remove from heat and season with salt to taste. Add in the drained shells, cheese, parsley and remaining oil and mix through to combine.

Serve immediately.

Ingredients Chevron Icon

400gm large pasta shells

205g of prawns

150ml Cobram Estate Classic Extra Virgin Olive Oil

4 cloves garlic, finely chopped

1-2* red chillies, finely sliced *to taste

100gm cherry tomatoes, halved

100g grated cheese

150ml dry white wine

Salt and Pepper

½ cup roughly chopped Italian parsley