Creamy Prawn Linguine

Delicious creamy prawn pasta

This creamy garlic prawn linguine recipe is just delicious. It is so simple to make and ready in less than 20 minutes.

And it tastes like something you would get in a five-star restaurant (well 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 recipe and say my shrimp stir fry with noodles is massive.

Prawn or shrimp?

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.

Apparently, the difference is that prawns have claws on three of their leg pairs while shrimp have them on only two. Not something you would notice when they have been pre-peeled!

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.

There is also not much preparation in this meal – just peeling and crushing some garlic and defrosting the prawns.

I think this is a good recipe to start on as really the only thing that can go wrong is overcooking the pasta (but let me know if you manage something else catastrophic!).

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.

I am getting close, but still need to add a few more ingredients to achieve the perfection we tasted in that wonderful restaurant.

If you are ever there, it is a MUST visit location. The restaurant does not look much from the outside, but do not be fooled.

The food is fantastic and the service outstanding. Try and visit if you are there!

If you wish, you could of course easily choose spaghetti, fettuccine or any other long pasta to make this tasty dish. Alternatively using larger prawns or shrimps is also, of course, possible. 

Use your gut feel and you cannot go wrong!

How to make creamy garlic shrimp pasta

Creamy Prawn Linguine

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This a delicious creamy garlic prawn pasta dish. Made with linguine or spaghetti you will make this over and over again....

Prep Time 3 minutes

Cook Time 12 minutes

Total Time 15 minutes

Ingredients

• 2 tbsp butter
• Olive oil
• 300g linguine, (or other preferred long pasta)
• 325g peeled frozen prawns
• 4 garlic cloves, crushed
• 100ml white wine
• 125ml cream
• 30g parmesan
• 150ml chicken stock
• 30g cheddar cheese, grated
• Handful finely chopped parsley
• Black Pepper to suit
• 1 tbsp lemon juice

Instructions

1. Again I like to use a wok to make this dish, just because you can use it easily to serve up by bringing it to the table. Then everybody can help themselves to whatever they want. You will also need a sieve for this recipe.
2. First put the frozen prawns in a bowl and cover with warm water to defrost them.
3. Then boil a pan of water and cook the pasta for 10 minutes. I always add a few drops of olive oil to the pasta when I am boiling it. When the pasta is ready, remove and drain in the sieve. Keep some pasta water in a cup in case you need to water down the sauce later.
4. In the meantime prepare the garlic and other ingredients.
5. Sieve the prawns until all the water has dripped off. Then cover with the lemon juice. Then fry the prawns in 1 tbsp of butter in the wok, turning until they are cooked on both sides. Remove the prawns to a plate (including any liquid that may be present).
6. Then fry the garlic in another tablespoon of butter in the wok for about 1 minute. Then add the wine, bring to the boils and simmer until the wine is reduced.
7. Add the cream, stock and cheddar cheese. Stir until the cheese has melted and then add the parmesan and continue stirring. The sauce should start to thicken now.
8. Then add the prawns (and liquid) back to the pan, followed by the linguine. Now stir well so that the pasta gets well covered by the sauce. The longer you keep stirring it the thicker the sauce will get.
9. Now add the parsley and black pepper and stir until the consistency is right. If you need more juice then add some of the pasta water you kept earlier.
10. When it is all well mixed and the sauce is as you want it, it is ready to serve up.

Notes

Garnish with some fresh parsley on the top and serve up with grated Parmesan to taste.

Some of the other tasty pasta dishes on this site:

 

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