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Creamy Prawn and Spinach Pasta

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Creamy prawn and spinach pasta combines juicy prawns, tender spinach, garlic, and Parmesan in a silky cream sauce brightened with fresh lemon. This rich and satisfying pasta comes together in about 30 minutes for an easy weeknight dinner.

Ingredients

  • Pasta, such as linguine, spaghetti, fettuccine, or penne
  • Raw prawns, peeled and deveined
  • Fresh spinach
  • Heavy cream
  • Parmesan cheese, finely grated
  • Garlic, minced
  • Olive oil
  • Unsalted butter
  • Fresh lemon juice
  • Lemon zest
  • Red pepper flakes, optional
  • Salt
  • Freshly ground black pepper
  • Reserved pasta cooking water
  • Fresh parsley, chopped

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Reserve about 1 cup of pasta cooking water before draining.
  2. While the pasta cooks, pat the prawns dry and season them lightly with salt and freshly ground black pepper.
  3. Heat the olive oil and butter in a large skillet over medium-high heat. Add the prawns in a single layer and cook briefly on each side until pink, opaque, and just cooked through. Transfer them to a plate.
  4. Reduce the heat to medium. Add the minced garlic and optional red pepper flakes to the same skillet and cook briefly until fragrant.
  5. Pour in the heavy cream and bring it to a gentle simmer.
  6. Add the finely grated Parmesan and stir until the cheese has melted and the sauce is smooth.
  7. Add the fresh spinach a handful at a time, stirring until completely wilted into the sauce.
  8. Add the drained pasta and cooked prawns to the skillet. Toss gently to combine.
  9. Add reserved pasta cooking water a little at a time until the sauce is silky and evenly coats the pasta.
  10. Stir in the fresh lemon juice and lemon zest. Taste and adjust the salt and black pepper as needed.
  11. Finish with chopped fresh parsley and additional Parmesan, then serve immediately.

Notes

  • Frozen prawns can be used; thaw them completely and pat them thoroughly dry before cooking.
  • Avoid overcooking the prawns. Remove them from the skillet as soon as they are opaque and return them only when finishing the pasta.
  • Frozen spinach can replace fresh spinach. Thaw it and squeeze out excess moisture before adding it to the sauce.
  • Sliced mushrooms, cherry tomatoes, peas, asparagus, zucchini, or sun-dried tomatoes make excellent additions.
  • For additional heat, increase the red pepper flakes or add fresh chili.
  • For a lighter sauce, reduce the heavy cream and use additional reserved pasta water or a mixture of cream and milk.
  • Pecorino can replace Parmesan for a sharper flavor, and fresh dill can replace parsley.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Reheat gently with a splash of milk, cream, or water to prevent the sauce from becoming too thick and the prawns from turning rubbery.
  • Freezing is not recommended because the cream sauce can separate and the prawns may lose their tender texture.

Nutrition

Find it online: https://thefamilycooking.com/creamy-prawn-and-spinach-pasta/