Delicious creamy garlic prawn pasta recipe
This creamy prawn linguine recipe is just so delicious. We eat this meal quite regularly as it is so simple to make and is ready in about 15 minutes. You can serve it as a starter or a main course.
It tastes like something you might get in a five-star restaurant (but then I would say that wouldn’t I?)!
But seriously, this is a cheap, and yummy meal that will satisfy everyone. This recipe does not have any special ingredients involved, as most of it we already have in the fridge or freezer.
It is amazing how prawn dishes vary around the world. For example, the difference in taste between this Italian recipe and say my Asian shrimp stir fry with noodles is massive, even though many of the same ingredients are used. A few tweaks with different condiments and ingredients can make a world of difference.
Prawn or shrimp in the pasta?
I call this a ‘prawn’ pasta recipe, as here we can readily buy frozen prawns in the supermarket. Although, shrimp are in fact a different species of crustacean, for the purpose of this recipe (and in fact all of my prawn/shrimp recipes) you can use either, large or small.
Apparently, the difference is that prawns have claws on three of their leg pairs. Shrimp have them on only two. This is not something you would really notice when they have been pre-peeled. And I personally do not think there is much difference in taste, certainly with the frozen product.
Obviously, you have different sizes, but for this recipe just use what you can get your hands on. Larger ones than the ones pictured are also fine. Just make sure they are peeled. And remove any veins if you see them.
There is also not much preparation in this meal – just peeling and crushing some garlic, defrosting the prawns and chopping some parsley.
I think this is a good recipe to start on. Really the only thing that can go wrong is overcooking the pasta. (But please let me know if you manage something else catastrophic!).
Creamy prawn pasta – Inspiration from Poland
I have chosen Linguine for this as I am always trying to reproduce the amazing pasta we had at the fantastic Stara Kamienica restaurant in Warsaw, Poland in 2015. We had a dish there from the menu called Linguine di Nero, with chorizo, shrimps, garlic, chilli pepper in a cream sauce with squid ink and milk foam.
It was really quite fantastic, and I still need to find out how to get my hands on some squid ink!
I am getting very close, but still need to experiment with a few more ingredients to achieve the perfection we tasted in that wonderful restaurant.
If you are ever in Warsaw, it is a MUST visit location. The restaurant does not look like much from the outside, but do not be fooled.
The food is fantastic and the service is outstanding. Try and visit if you are ever in Warsaw!
If you wish, you can of course always use spaghetti, fettuccine, tagliatelle, pappardelle, or any other long pasta type to make this tasty dish. Alternatively using larger prawns or shrimps is also, of course, possible.
Use your gut feeling and you cannot go wrong!
I hope you enjoy this recipe. If you do make it, please let me know how you get on in the comments section below!
How to make creamy prawn linguine
Thursday 30th of September 2021
Hi. I am hoping to try this soon as it looks good! Any suggestions for a substitute for the wine please?
Monday 10th of October 2022
@Charles, use non alcoholic wine cause won't taste as good without it, I cooked this for my partner tonight n he said was amazing
Thursday 7th of October 2021
The alcohol in the wine evaporates during cooking, but if you do not want to use it then just leave it out. Perhaps replace with some extra stock. It will not taste as good though 😃