Prawn Pasta

Why You’ll Love This Recipe

This Prawn Pasta is fast, easy, and packed with flavor. Prawns cook in just minutes, making this an ideal last-minute dinner option. The combination of garlic, olive oil, and lemon enhances the natural sweetness of the prawns without overpowering them. It’s versatile, allowing you to keep it light and fresh or make it creamy and indulgent. Plus, it uses simple ingredients you likely already have on hand.

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
1/4 teaspoon red pepper flakes (optional)
1/2 cup cherry tomatoes, halved (optional)
1/4 cup white wine or chicken broth
1/2 cup heavy cream (optional for creamy version)
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 directions 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. Sauté for about 30 seconds until fragrant.
4. Add the prawns in a single layer. Cook for 2–3 minutes per side, or until pink and opaque. Remove from the skillet if needed to prevent overcooking.
5. Pour in the white wine or chicken broth and simmer for 2–3 minutes to slightly reduce.
6. If making a creamy version, stir in the heavy cream and allow it to simmer gently for a few minutes until slightly thickened. Add cherry tomatoes if using.
7. Return the prawns to the skillet and stir in the lemon juice. Season with 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. Stir in grated 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 nutrients.

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

Stir in a spoonful of pesto for a herby twist.

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

Replace parsley with fresh basil for a different flavor profile.

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 prevent the sauce from drying out.

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

Freezing is not recommended because the texture of the prawns may change after thawing.

FAQs

Can I use frozen prawns?

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

How do I know when prawns are fully cooked?

They turn pink and opaque and curl into a loose “C” shape when done.

Can I substitute shrimp for prawns?

Yes, shrimp can be used interchangeably in this recipe.

What pasta works best?

Spaghetti, linguine, or fettuccine pair beautifully with light seafood sauces.

Can I make this 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.

How can I make it spicier?

Increase the 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 ahead to save time.

Why is my sauce too thin?

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

What vegetables pair well with Prawn Pasta?

Spinach, zucchini, asparagus, and cherry tomatoes all complement the flavors nicely.

Conclusion

Prawn Pasta is a quick, elegant dish that delivers fresh, vibrant flavors in every bite. Whether you keep it light with garlic and lemon or make it creamy and rich, this recipe is easy to customize and perfect for any occasion. Simple yet impressive, it’s a meal you’ll want to make again and again.

Prawn Pasta

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Prawn Pasta is a quick and flavorful dish that combines tender pasta with juicy prawns in a light garlic and lemon-infused sauce. Elegant yet simple, this meal comes together in under 30 minutes and can be served light and fresh or creamy and indulgent.

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

Ingredients

• 12 ounces spaghetti or linguine
• 1 pound raw prawns, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup cherry tomatoes, halved (optional)
• 1/4 cup white wine or chicken broth
• 1/2 cup heavy cream (optional)
• 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 directions 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. Sauté 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 if needed to prevent overcooking.
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 gently until slightly thickened. Add cherry tomatoes if using.
7. Return prawns to the skillet and stir in lemon juice. Season with salt and black pepper.
8. Add drained pasta and toss to coat, adding reserved pasta water as needed.
9. Stir in Parmesan cheese and fresh parsley. Toss gently and serve immediately.

Notes

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

Nutrition

• Serving Size: 1 serving
• Calories: 470
• Sugar: 3g
• Sodium: 600mg
• Fat: 16g
• Saturated Fat: 6g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 185mg