This prawn pasta is a comforting, flavorful dish featuring succulent prawns, al dente pasta, and a rich, creamy sauce infused with garlic, herbs, and a touch of lemon. It’s simple enough for a weeknight yet impressive enough for guests.

Why You’ll Love This Recipe

This recipe offers a restaurant-quality meal with minimal effort. The prawns cook quickly, the creamy sauce comes together in minutes, and the flavors balance beautifully. It’s versatile, customizable, and perfect for seafood lovers looking for a satisfying pasta dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

300 g linguine or spaghetti
300 g raw prawns, peeled and deveined
2 tablespoons olive oil
3 tablespoons unsalted butter
4 cloves garlic, finely minced
1 small onion, finely chopped
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon chili flakes (optional)
200 ml cooking cream
100 ml pasta water (reserved)
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 cup chopped fresh parsley
Salt, to taste
Black pepper, to taste

Directions

1. Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Reserve 100 ml of the pasta water before draining.
2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the prawns and season lightly with salt and pepper. Cook for 2–3 minutes or until the prawns turn pink. Remove and set aside.
3. In the same skillet, melt the remaining butter. Add the onion and sauté for 2–3 minutes until softened.
4. Add the garlic, paprika, dried oregano, and chili flakes. Cook for 1 minute until fragrant.
5. Pour in the cooking cream and stir well. Bring to a gentle simmer for 2 minutes.
6. Add the reserved pasta water to adjust the sauce consistency.
7. Stir in the lemon juice and lemon zest.
8. Return the prawns to the skillet and mix well.
9. Add the cooked pasta and toss until fully coated in the sauce.
10. Season with salt and pepper as needed, then sprinkle fresh parsley on top before serving.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Substitute the cream with coconut milk for a lighter, dairy-free version.
• Add sautéed mushrooms or spinach for extra vegetables.
• Use fettuccine, penne, or tagliatelle instead of linguine.
• For a richer flavor, add a teaspoon of tomato paste to the sauce.
• Replace prawns with a mix of seafood such as calamari or shrimp.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over low heat, adding a splash of water or cream to loosen the sauce. Avoid microwaving for too long to prevent the prawns from becoming rubbery.

FAQs

Can I use frozen prawns?

Yes, thaw them completely and pat dry before cooking to avoid excess moisture.

Can I make this dish without cream?

You can replace cream with coconut milk or a mix of milk and a teaspoon of cornstarch.

What pasta shape works best?

Linguine, spaghetti, fettuccine, or penne all pair well with this sauce.

Can I make it spicy?

Yes, increase the chili flakes or add a chopped fresh chili for extra heat.

How do I prevent the prawns from becoming rubbery?

Cook them only until pink, usually 2–3 minutes.

Can I add vegetables?

Yes, spinach, cherry tomatoes, or mushrooms are great additions.

Can I use cooked prawns?

Yes, but add them at the end just to warm through.

Is this recipe halal?

Yes, the ingredients listed are halal-friendly.

Can I prepare this ahead of time?

You can prepare the sauce ahead, but cook the pasta and prawns just before serving.

Can I make it gluten-free?

Use your preferred gluten-free pasta and prepare as instructed.

Conclusion

This prawn pasta recipe brings together tender seafood, a creamy herb-infused sauce, and perfectly cooked pasta in a quick and satisfying dish. Easy to prepare and rich in flavor, it’s ideal for both busy evenings and special dinners. Enjoy its versatility and make it your own with simple variations.

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