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 while 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.
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 as really the only thing that can go wrong is overcooking the pasta (but do 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 outstanding. Try and visit if you are ever in Warsaw!
Creamy Prawn Linguine
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 feel 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
Creamy Prawn Linguine
This recipe gives you a delicious creamy garlic prawn pasta dish. Made with linguine or spaghetti you are likely to make this over and over again!
Ingredients
- 2 tbsp butter
- Olive oil
- 300g linguine, (or other pasta type if you prefer)
- 325g peeled frozen prawns
- 4 garlic cloves, crushed
- 100ml white wine
- 125ml cream
- 30g parmesan cheese
- 150ml chicken stock
- 30g cheddar cheese, grated
- A handful of finely chopped parsley
- Black Pepper to suit
- 1 tbsp lemon juice
Instructions
Preparation
- 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 however much they want. You will also need a sieve for this recipe.
- First, defrost the prawns. I put the frozen prawns in a bowl and cover with luke warm water to defrost them.
Pasta
- 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.
- In the meantime prepare the garlic and other ingredients.
Prawns
- Sieve the prawns until all the water has dripped off. Squeeze them by hand to remove any excess water.
- Then cover them with 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).
Make the sauce
- Then fry the garlic in another tablespoon of butter in the wok for about 1 minute. Then add the wine, bring to the boil and simmer until the wine is reduced.
- 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.
Finish off
- 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.
- Now add the parsley and black pepper and stir until the consistency is as you want it. If you need more juice then add some of the pasta water you kept earlier.
- When it is all well mixed and the sauce is as you like it, it is ready to serve up.
Notes
Garnish with some fresh parsley on the top and serve up with the grated Parmesan to taste.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 681Total Fat: 37gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 316mgSodium: 1432mgCarbohydrates: 41gFiber: 3gSugar: 3gProtein: 39g
This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.
Charles
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?
Gav
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 😃