Pan fried prawns with tomato and basil

Pan fried prawns with tomato and basil

Made with Sugo basil

An Italian classic created Mutti-style with finely chopped tomatoes harvested at perfect ripeness and packed within hours. This family staple has the traditional flavours of real fresh onion and fresh Italian basil leaves which are added by hand. A splash of extra virgin olive oil rounds out these classic flavours. Enjoy as simple sauce or add your signature ingredients to make it your own!

cooking sketch 1h (COOK TIME: 1h)

cooking sketch Easy


  • 2 garlic cloves (finely chopped)
  • 1 long red chilli (deseeded, sliced)
  • 1 kg large green prawns
  • 60 ml dry white wine
  • 1 x 400g jar Mutti Sugo Semplice Basil
  • 200 g Greek feta (crumbled)
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Pan fried prawns with tomato and basil: Method

  1. Peel the prawns, leaving as many heads and tails attached. Devein the prawns and set aside till required.
  2. Heat half the oil in a frypan over medium heat. Add the garlic and chilli, cook, stirring for half a minute.
  3. Add half the prawns and cook, turning, for a further 1 minute or until starting to colour. Remove from the pan and set aside and repeat with remaining oil and prawns.
  4. Increase heat to high, return all prawns to the pan then add white wine and bring to the boil.
  5. Add the Mutti Sugo Semplice Basil to the prawns, add a little water to rinse out the bottle and pour that into the pan as well.
  6. Stir through the sauce and simmer for a further 2-3 minutes until reduced slightly.
  7. Top with basil leaves, chopped parsley, feta and serve with crusty bread.

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