Prawn Pasta

Why You’ll Love This Recipe

This Prawn Pasta is fast, fresh, and full of flavor. Prawns cook in just minutes, making this dish ideal for busy evenings. The combination of garlic, olive oil, and herbs enhances the natural sweetness of the prawns, while the pasta creates a comforting base. It’s versatile enough to adapt with cream, tomatoes, or vegetables, and it feels both light and indulgent at the same time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 ounces spaghetti or linguine
1 pound raw prawns, peeled and deveined
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1/2 cup cherry tomatoes, halved (optional)
1/2 cup heavy cream (optional for creamy version)
1/4 cup white wine or chicken broth
1 tablespoon lemon juice
Salt, to taste
Black pepper, to taste
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat.
3. Add the minced garlic and red pepper flakes if using. Cook for about 30 seconds until fragrant, being careful not to burn the garlic.
4. Add the prawns to the skillet in a single layer. Cook for 2–3 minutes per side, or until pink and opaque. Remove and set aside if needed to prevent overcooking.
5. Pour in the white wine or broth and let it simmer for 2–3 minutes to reduce slightly.
6. If making a creamy version, stir in the heavy cream and let it simmer gently for a few minutes until slightly thickened. Add cherry tomatoes if using.
7. Return the prawns to the skillet. Stir in lemon juice, salt, and black pepper.
8. Add the drained pasta to the skillet and toss to coat. If needed, add a splash of reserved pasta water to loosen the sauce.
9. Sprinkle in Parmesan cheese and fresh parsley. Toss gently and serve immediately.

Servings and timing

Servings: 4 servings

Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: 25–30 minutes

Variations

Add spinach or asparagus for extra color and nutrition.

Use a tomato-based sauce instead of cream for a lighter option.

Stir in a spoonful of pesto for a fresh, herby twist.

Replace parsley with fresh basil for a different flavor profile.

Add a small pat of butter at the end for a richer finish.

Storage/Reheating

Store leftover Prawn Pasta in an airtight container in the refrigerator for up to 2 days.

Reheat gently in a skillet over low heat with a splash of water, broth, or cream to keep the sauce from drying out.

Microwave in short intervals, stirring between each, until warmed through. Avoid overheating, as prawns can become tough.

Freezing is not recommended, as the texture of the prawns may change.

FAQs

Can I use frozen prawns?

Yes, thaw them completely and pat dry before cooking for the best texture.

How do I avoid overcooking the prawns?

Cook just until they turn pink and opaque. They typically need only 2–3 minutes per side.

Can I use shrimp instead of prawns?

Yes, shrimp can be used interchangeably in this recipe.

What type of pasta works best?

Spaghetti, linguine, or fettuccine pair well with prawns and light sauces.

Can I make this dish dairy-free?

Yes, omit the cream and Parmesan or use dairy-free alternatives.

Is white wine necessary?

No, you can substitute chicken broth or vegetable broth if preferred.

How do I make it spicier?

Increase the amount of red pepper flakes or add a pinch of chili powder.

Can I prepare this ahead of time?

It’s best enjoyed fresh, but you can prep the ingredients in advance to save time.

What vegetables pair well with Prawn Pasta?

Spinach, zucchini, asparagus, and cherry tomatoes are excellent additions.

Why is my sauce too thin?

Let it simmer a little longer to reduce, or add a small amount of reserved pasta water and Parmesan to help thicken it.

Conclusion

Prawn Pasta is a quick, flavorful meal that brings together tender seafood and perfectly cooked pasta in a deliciously balanced sauce. Whether you prefer it creamy or light and garlicky, this recipe is easy to customize and perfect for both everyday dinners and special occasions. Simple, elegant, and satisfying, it’s a dish you’ll want to make again and again.

Prawn Pasta

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Prawn Pasta is a quick and elegant dish featuring tender pasta tossed with juicy prawns in a light garlic and lemon sauce. Ready in under 30 minutes, this flavorful recipe is perfect for both busy weeknights and special occasions.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

• 12 ounces spaghetti or linguine
• 1 pound raw prawns, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup cherry tomatoes, halved (optional)
• 1/2 cup heavy cream (optional)
• 1/4 cup white wine or chicken broth
• 1 tablespoon lemon juice
• Salt, to taste
• Black pepper, to taste
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped

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Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium heat.
3. Add garlic and red pepper flakes if using. Cook for about 30 seconds until fragrant.
4. Add prawns in a single layer and cook for 2–3 minutes per side until pink and opaque. Remove and set aside if necessary.
5. Pour in white wine or broth and simmer for 2–3 minutes to reduce slightly.
6. If making a creamy version, stir in heavy cream and simmer until slightly thickened. Add cherry tomatoes if using.
7. Return prawns to the skillet. Stir in lemon juice, salt, and black pepper.
8. Add drained pasta and toss to coat, adding reserved pasta water as needed to loosen the sauce.
9. Sprinkle with Parmesan cheese and fresh parsley. Toss gently and serve immediately.

Notes

• Do not overcook prawns; cook just until pink and opaque.
• Substitute shrimp for prawns if desired.
• Add spinach or asparagus for extra vegetables.
• Store leftovers in the refrigerator for up to 2 days.
• Freezing is not recommended as the texture of prawns may change.

Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 3g
• Sodium: 620mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 190mg