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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.

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

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

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