Creamy Prawn Linguine
This pasta is loaded with juicy prawns and wrapped in a dreamy creamy sauce!
This is one of those pasta recipes that looks and sounds a little fancy, but in reality, it’s so easy to make and goes down in around 20mins! Follow me…
Prawns (aka ‘Shrimp’ if you’re reading from across the pond) really do lend themselves so neatly to a pasta dish.
What kind of prawns should I use?
I like using fresh king prawns, but you can use smaller ones if you wish. Most pre-packed prawns will come ready to cook (deveined etc).
Can I use frozen prawns?
You sure can, you’ll just need to thaw them beforehand.
In terms of preparing the prawns, I first like to pat them dry. I find this helps when searing the prawns and encourages them to pick up colour more efficiently. I then like to season all over with a pinch of salt and pepper.
How do I know when the prawns are cooked?
Prawns cook very quickly and only need to be fried for a minute or so on each side. This is especially true as they’re going to be added back into the pasta and will carry on cooking. You’re looking to fry until they turn pink and pick up a golden colour. The general rule of thumb I keep by:
- Raw Prawn – Hangs straight.
- Perfect Prawn – C shape.
- Overcooked Prawn – O shape.
Process shots: add prawns to chopping board (photo 1), pat dry and season (photo 2), add to pan with oil (photo 3), fry both sides then remove (photo 4).
Prawn Pasta Sauce
The sauce is an alfredo-style sauce, with a hint of chilli to break up the rich creaminess. I also love adding in some white wine, which will also help cut through the richness of the sauce. It’s important that you reduce the wine right down to burn off the alcohol, otherwise, the sauce will end up too sour.
What kind of pasta to use?
This dish is called prawn linguine, so I of course recommend using linguine. Having said that, any sort of long-cut pasta (spaghetti, fettuccine etc) will work just fine.
Starchy Pasta Water
For this recipe, I don’t recommend draining the pasta once it’s cooked. Instead, just use tongs to transfer the pasta straight from the pot to the pan, embracing any excess water that comes with it. The pasta water will help thin out and emulsify the sauce. You can then toss in more pasta water from the pot to thin out the sauce further as needed.
Process shots: fry onion, garlic and chilli in butter (photo 1), and wine and reduce (photo 2), pour in cream (photo 3), stir in parmesan and parsley (photo 4), toss in pasta (photo 5), toss in cooked prawns (photo 6).
Serving Prawn Linguine
To finish, you really don’t need anything else other than some more parsley or parmesan (completely optional).
Alrighty, let’s tuck into the full recipe for this prawn linguine shall we?!
How to make Prawn Linguine (Full Recipe & Video)
Creamy Prawn Linguine
- Large Pan & Wooden Spoon
- Large Pot & Tongs
- Sharp Knife & Chopping Board
- Paper Towel
- Fine Cheese Grater
- 5-7oz / 150-200g raw peeled Prawns/Shrimp (see notes)
- 7oz / 200g Linguine, or other long-cut pasta
- 2/3 cup / 160ml Heavy/Double Cream, at room temp
- 1/4 cup / 60ml Dry White Wine
- 1/4 cup / 20g freshly grated Parmesan
- 1 large Shallot, very finely diced (approx 1/4 cup)
- 1 large fresh Red Chilli, deseeded & very finely diced (see notes)
- 1 clove of Garlic, finely diced
- 1 tbsp finely diced Fresh Parsley, plus more to garnish if desired
- 1 tbsp Butter, preferably unsalted
- drizzle of Olive Oil
- Salt & Pepper, as needed
- Add pasta to salted boiling water and cook until al dente.
- Pat prawns dry and season all over with a pinch of salt and pepper.
- Add a drizzle of oil to a large pan over medium-high heat. Add the prawns and fry each side for a minute or so until light golden and just cooked through the centre. Remove and lower heat to medium.
- Melt in butter then add shallot and chilli. Fry until soft and just starting to pick up colour, then add in garlic and fry for another minute. Pour in the wine and simmer for a few mins until mostly evaporated, deglazing the pan with your wooden spoon as necessary.
- Pour in the cream then stir in parsley, parmesan and salt & pepper to taste. Simmer for a couple of mins until it begins to thicken, then use your tongs to transfer the cooked pasta straight from the pot into the sauce. Toss to combine, then toss in the prawns. Use the leftover pasta water to thin out the sauce as needed. If you add too water pasta water, just continue tossing until the sauce thickens and clings to the pasta.
- Serve up with extra parsley/parmesan if desired!
b) How do I know when the prawns are cooked? – General rule of thumb: ‘hangs straight’ (raw), ‘C shape’ (cooked) and ‘O shape’ (overcooked). They won’t need long at all, especially since they’ll carry on cooking as you toss them through the hot pasta.
c) Chilli – I typically use regular store-bought red chillies you find in the fresh herb section at the shops. 1 will give you a very gentle kick of spice (just make sure they’re definitely de-seeded). The flavour of fresh chilli is nice, but you could sub dried chilli flakes if you’d prefer (start off with 1/4 tsp and work up).
d) Calories – Whole recipe divided by 2 assuming 1/2 tbsp olive oil.
For more similar recipes check out these beauties:
Creamy Pasta Recipes
- Creamy Salmon Pasta
- Creamy Chicken and Broccoli Pasta
- Creamy Chicken and Sun Dried Tomato Pasta
- Creamy Mushroom Pasta
- Creamy Sausage and Fennel Pasta
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