Prawn & Burrata Spaghetti al Pomodoro
Silky tomato spaghetti with sweet, protein-rich king prawns and a creamy burrata centre that replaces the heavy cream of a classic fra diavolo, keeping saturated fat in check without sacrificing richness.
Nutrition per serving
In the clinic
Spaghetti with prawns, chilli & rocket this version
Compared to Spaghetti with prawns, chilli & rocket (BBC Good Food)
Classic versions often use a butter-heavy or cream-enriched tomato sauce and skip the fresh cheese entirely, pushing saturated fat and calories up considerably.
| Per serving | Spaghetti with prawns, chilli & rocket | This recipe | Difference |
|---|---|---|---|
| Calories | 591 kcal | 620 kcal | +5% |
| Carbs | 75g | 68g | −9% |
| Fat | 25g | 18g | −28% |
| Saturated fat | 4g | 7g | +75% |
| Sodium | 104mg | 540mg | +419% |
| Fibre | 3g | 5g | +67% |
| Protein | 21g | 42g | +100% |
What changed
-
Butter or double cream to enrich the sauce Burrata (one ball shared across 3 portions) plus reserved pasta water
Burrata adds creaminess with far less saturated fat per portion than a knob of butter or a splash of double cream, while pasta water emulsifies the sauce without any added fat
-
Tinned chopped tomatoes or passata Mutti polpa (finely chopped tomatoes)
Polpa has a naturally sweeter, less watery texture than standard tinned tomatoes, so the sauce reduces faster and needs no added sugar to balance acidity
-
Linguine or tagliatelle (often egg-enriched) Spaghetti (durum wheat, no egg)
Durum wheat spaghetti has a lower glycaemic response than egg pasta and delivers more fibre per portion
-
Anchovy paste or fish sauce for depth Fresh basil leaves added at two stages
Layering basil early (for flavour) and late (for freshness) adds antioxidant compounds and removes the need for high-sodium umami boosters
Per serving. Our figures are estimates; the comparison's are the published nutrition of the BBC Good Food recipe.
Straight from Priyanka’s family group chat, this is a brilliant weeknight pasta: a Mutti polpa tomato base piled high with prawns and crowned with a whole burrata that melts into the sauce as you serve it. It is generous, celebratory and on the table in under 40 minutes.
Ingredients
- 270 g Spaghetti, dried
- 500 g Raw king prawns, peeled and deveined
- 400 g Mutti polpa (finely chopped tomatoes), one standard tin
- 1 Burrata, approximately 125 g, at room temperature
- 4 cloves Garlic, thinly sliced
- 3 tbsp Extra-virgin olive oil
- 1 tsp Dried chilli flakes, or to taste
- 1 Small bunch of fresh basil, leaves picked, stems reserved
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
Compared to Spaghetti with prawns, chilli & rocket (BBC Good Food)
100% more protein28% less fat67% more fibre Full comparison ↑Instructions
Bring a large pan of well-salted water to a rolling boil. Add the spaghetti and cook for 1 minute less than the packet instructions suggest, so it is still slightly firm in the centre.
While the pasta cooks, warm the olive oil in a large, deep frying pan or wok over a medium heat. Add the sliced garlic and chilli flakes and cook gently for 1 to 2 minutes, stirring, until the garlic is pale golden but not brown.
Add the basil stems and the Mutti polpa to the pan. Season with salt and pepper, stir well and simmer over a medium-low heat for 10 to 12 minutes, until the sauce has thickened slightly and tastes sweet and rich.
Remove and discard the basil stems. Add the raw king prawns to the tomato sauce in a single layer, cover the pan and cook for 2 to 3 minutes, turning once, until the prawns are just pink and cooked through. Take the pan off the heat if the prawns are ready before the pasta.
Reserve a large mugful (about 200 ml) of pasta cooking water before draining the spaghetti.
Add the drained spaghetti to the prawn and tomato pan. Return to a medium heat and toss everything together vigorously, adding a splash of pasta water to loosen the sauce until it coats the pasta in a glossy, cohesive layer. This should take about 1 to 2 minutes.
Taste and adjust the seasoning. Scatter most of the fresh basil leaves over the top.
Place the whole burrata in the centre of the pan, nestle it gently into the pasta and finish with the remaining basil leaves and a crack of black pepper. Take the pan straight to the table and tear the burrata open as you serve, letting the cream spill across the pasta.