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Photo of Creamy seafood and tomato sauce by WW

Creamy seafood and tomato sauce

Total Time
35 min
10 min
25 min
If you love seafood try this wholesome sauce that can be on the table in just 30 minutes. Now it’s super easy to enjoy Italian flavours any night of the week.


Olive oil

1 tbs

Raw peeled prawns

400 g, peeled, tails intact

Cherry tomatoes

500 g

Fresh lemon rind

2 tsp


1 clove(s), finely chopped

Light cream

½ cup(s), (125ml)

Fresh flat-leaf parsley

2 tbs, chopped

Green shallot(s)

2 individual, thinly sliced


20 piece(s), pot-ready, black

Lemon juice

1 tbs


  1. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook prawns, in 2 batches, for 1–2 minutes each side or until just cooked through. Transfer to a large bowl and cover to keep warm.
  2. Heat remaining oil in same pan over medium heat. Cook tomatoes, stirring occasionally, for 5 minutes. Add shallots and garlic and cook, stirring occasionally, for 4–5 minutes or until tomatoes are very soft. Using the back of a spoon, squash half the tomatoes. Add cream and bring to a simmer. Add mussels and cook, covered, for 3–5 minutes or until mussels open. Using a slotted spoon, transfer mussels to bowl with prawns.
  3. Add parsley, rind and juice to sauce. Season with salt and pepper. Stir until well combined. Return prawns and mussels to pan and toss gently to combine. Serve.


SERVING SUGGESTION: Mixed salad leaves, plus spaghetti or linguine pasta.