Garidomakaronada – A Classic Greek Prawn Pasta Full of Coastal Charm
Some dishes bring you straight to the sea — the kind of food that tastes like a warm breeze, sun on your skin, and the sound of waves just out of sight. Garidomakaronada, or Greek prawn pasta, is exactly that kind of dish. It’s light yet full of flavour, rich in tradition, and effortlessly beautiful in its simplicity.
In our family, this dish has always been a go-to favourite. It’s one of those recipes that comes together quickly, using ingredients you probably already have at home — and yet it never fails to impress. Whether you’re making it for two or serving it to friends on a summer evening, it feels special every time.
Why You'll Love It
Garidomakaronada is more than just a seafood pasta. It’s a celebration of fresh, simple ingredients. When you’ve got quality prawns and a good olive oil, you don’t need much else — just garlic, tomatoes, a splash of white wine, and a bit of time to let it all simmer into something unforgettable.
While prawns are the star here, this recipe is also incredibly versatile. You can add mussels, vongole, squid, or even delicate chunks of white fish if you’re feeling fancy or feeding a crowd. But on this particular night, it was all about prawns — plump, sweet, and cooked just until tender in a rich tomato and wine sauce.
🇬🇷 A Dish That Feels Like the Greek Islands
Garidomakaronada is one of those dishes that doesn’t try too hard — it doesn’t need to. The ingredients do the talking, and the result is something truly special. It’s a perfect dish to serve when you want something easy but still packed with flavour and flair.
Whether you're enjoying it outdoors with a sea breeze or around the kitchen table at home, it brings a little slice of the Greek coast to your plate. And for me, that's what great food is all about — connection, comfort, and a little bit of sunshine in every bite.
Kali orexi! 🌿🍅🍤
GARIDOMAKARONADA | Prawn Pasta
Mary PolitisIngredients
- 700 g fresh prawns peeled
- 1/4 cup extra virgin olive oil
- 3 cloves garlic finely chopped
- 400 g tomato passata
- 1/3 cup white wine
- 1 cup cherry tomatoes
- 1 cup water
- Salt and pepper to taste
- Fresh chopped parsley to garnish
- Spaghetti of your choice
Instructions
Sauté the garlic:
- In a deep pan over medium-high heat, warm the olive oil and gently sauté the garlic until fragrant — just be careful not to let it burn.
Build the sauce:
- Add the crushed tomatoes and white wine. Let it bubble away for a few minutes so the alcohol cooks off. Then pour in the water, season with salt and pepper, and let it simmer uncovered until the sauce reduces and thickens beautifully.
Cook the pasta:
- While the sauce is simmering, cook your spaghetti according to package instructions. Drain, reserving about 1/4 cup of the pasta water.
Add the prawns & cherry tomatoes:
- Once the sauce is thick and rich, add in the prawns and cherry tomatoes. Cook for just 2–3 minutes — the prawns should be pink and tender, and the tomatoes slightly blistered.
Bring it together:
- Toss the cooked spaghetti into the pan along with the reserved pasta water. Stir well to coat everything in that delicious tomato sauce.
Finish & serve:
- Garnish with plenty of fresh chopped parsley, and serve immediately.