Prawn & Swordfish Pasta | Fresh, Light, and Full of Coastal Flavour

This seafood pasta is a celebration of simplicity and taste — juicy prawns, tender swordfish, and cherry tomatoes tossed with garlic, wine, and parsley. Quick to cook, and even quicker to disappear from your plate.

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About This Dish

Inspired by the sunny coasts of Southern Italy, this pasta captures the essence of the Mediterranean in every bite. Sweet cherry tomatoes, fragrant garlic, and tender seafood meet in a light, flavourful sauce — perfect for a quick weeknight dinner or a seaside-style feast at home.

Ingredients (Serves 2)

Pasta:	200 g (7 oz)
Fresh Prawns (cleaned):	250 g (9 oz)
Swordfish (cubed):	150 g (5 oz)
Garlic Cloves:	2 (minced or whole)
Fresh Chilli:	1 small (sliced, optional)
Cherry Tomatoes:	10 (halved)
Tomato Paste:	1 tsp
White Wine:	1 small glass (about 80 ml / ⅓ cup)
Olive Oil:	2 tbsp
Salt:	To taste (about ½ tsp)
Fresh Parsley:	2 tbsp, chopped

How to Make It

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins

Step 1: Bring salted water to a boil and cook pasta until al dente. Reserve a bit of pasta water.
Step 2: In a large pan, heat olive oil and cook garlic and chilli until fragrant. Remove garlic once golden.
Step 3: Add tomato paste and cherry tomatoes. Cook for 2 minutes until slightly softened.
Step 4: Add swordfish and sauté for 1 minute, then deglaze with white wine.
Step 5: Add prawns and cook for another minute until just pink.
Step 6: Toss in the drained pasta and chopped parsley. Mix for 1 more minute to combine flavors.
Step 7: Serve immediately — light, fresh, and bursting with Mediterranean flavor.

Tucci’s Tips

Don’t overcook the seafood — it should stay tender, never chewy.

Add a drizzle of extra virgin olive oil at the end for that Italian finishing touch.

Use fresh parsley, not dried — it brightens the flavor beautifully.

Variations

Spaghetti Option: Swap pasta for spaghetti or linguine for a traditional feel.
Creamy Twist: Add a spoon of mascarpone or cream for a luscious texture.
Extra Zing: Add lemon zest before serving for brightness.

Did You Know?

Historical Fact: Swordfish has been a staple in Sicilian and Neapolitan cuisine for centuries, often grilled or stewed with tomatoes and capers — a symbol of coastal tradition.

Fun Fact: Italian fishermen call swordfish “pesce spada,” meaning “sword fish” for its long pointed bill used to slash prey — a true warrior of the sea!

Share Your Dish!

Did you make this seafood pasta? Share your creation on Instagram or TikTok and tag @cooking.with.tucci — I’d love to see your coastal masterpiece!

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Storage & Thank You

This pasta is best enjoyed fresh. If needed, refrigerate leftovers in an airtight container for up to 1 day and reheat gently with a drizzle of olive oil.

Can it be frozen? No — seafood pastas are best served fresh to preserve texture and flavour.

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