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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.

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

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

Find it online: https://thefamilycooking.com/prawn-pasta-2/