This delicious Easy Creamy Prawn Linguine takes just 15 minutes to make, but the result looks and tastes like you’re eating in a fancy Italian restaurant! Perfect for busy days when you still want to eat well.
Like eating in a fancy Italian restaurant!
I am utterly crazy about this Easy Creamy Prawn Linguine because it takes just 15 minutes to make, but honestly, it tastes like you’re eating in a fancy Italian restaurant!
The ‘magic’ ingredient in this creamy pasta dish is the white wine. It really cuts through the richness of the cream, butter and parmesan to balance the dish beautifully.
You can make this with any pasta shape, but I prefer long thin pasta shapes like linguine, tagliatelle or spaghetti.
How to make Creamy Prawn Linguine
This creamy prawn pasta is super easy to make!
First you put on the linguine to cook, and then you simply make the sauce in the time it takes the linguine to cook.
You make the sauce by frying garlic in butter, then reducing white wine, before adding cream, parmesan and pre-cooked prawns. Finish the sauce by adding salt, pepper and fresh parsley.
Finally, tip the pasta and a little of the pasta cooking water into the sauce and stir well to combine. Serve sprinkled with more parmesan and chopped parsley.
(Full recipe given in the recipe card below.)
What to serve with Creamy Prawn Linguine
This creamy prawn pasta dish really is a meal in its own right. However, if you are feeling extra hungry, you could add crusty French bread or garlic bread on the side. Alternatively (or as well) you could serve it with a side salad.
What to drink with Creamy Prawn Linguine
Creamy pasta dishes like this go really well with Chardonnay – both oaked and unoaked styles work well. But personally, I would choose a Chardonnay with a bit of oomph from somewhere like the South of France, Chile, Australia, California or South Africa.
Other possible options include Soave, Sauvignon Blanc or Chenin Blanc.
Personally, I would not recommend a rosé or red wine, as I they don’t tend to pair well with creamy sauces.
Make it your own
This is such a flexible recipe, you can easily adapt it to what you have available in the fridge and cupboards. For example, you can…
- Use pre-cooked salmon, turkey or chicken, instead of the prawns
- Use smoked salmon, instead of the prawns
- Add bacon or chorizo (fry first before adding the garlic)
- Add veggies, such as onions, peppers or mushrooms (fry first before adding the garlic)
- Add fresh or frozen spinach (add in with the cream)
- Add in some halved cherry tomatoes or some sundried tomatoes (add in with the cream)
- Add frozen peas or sweetcorn (add in with the cream)
- Use crème fraiche instead of cream
- Use basil or dill instead of parsley
(I’d love to hear about how you have adapted my recipe… Let me know in the comments section below!)
Can you reheat leftover Creamy Prawn Linguine?
No – this is a dish that’s best served fresh!
Can you freeze Creamy Prawn Linguine?
No – this is a dish that’s best served fresh!
If you like this recipe…
…you might also like:
- Easy Chorizo and Prawn Pasta
- Easy Creamy Chorizo Pasta
- Easy Chicken and Chorizo Pasta
- Creamy Chicken Tagliatelle
- Sausage and Tomato Pasta
Chorizo and Prawn Pasta
Easy Creamy Prawn Linguine
Ingredients
- 300 g linguine (Or any pasta shape you like! This also works well with fusilli, penne, tagliatelle and spaghetti.)
- 15 g butter
- 4 cloves garlic grated or crushed
- 50 ml white wine (optional but strongly recommended - See Note 1)
- 300 ml double cream
- 35 g parmesan grated
- 450 g cooked and peeled king prawns
- Salt and black pepper to taste
- 2 tablespoons parsley finely chopped (plus extra for garnish)
- More grated parmesan to serve (optional)
Instructions
- Cook the linguine according to packet instructions / your own preferences. Drain, reserving some of the pasta cooking water. (See Note 2.)
- Meanwhile, in a large frying pan, melt the butter over a low heat, then add the garlic and fry for 30 seconds, stirring frequently, taking care not to let the garlic go brown or burn.
- Pour in the white wine and turn the heat up high. Bubble the white wine for 2 minutes, until well reduced.
- Add the double cream, parmesan, salt and pepper, and turn the heat down to medium. Bubble for 2 minutes until a little reduced and thickened.
- Add the prawns and cook for 1 minute.
- Then add the drained linguine and a very small splash of pasta cooking water. Stir together well and cook for a further 1 minute, or until the prawns are piping hot all the way through. (If the pasta is looking too dry at this point, you can add an extra splash of pasta cooking water – but don’t go too mad. The sauce is supposed to be quite thick and cling to the pasta.)
- Turn off the heat and scatter with parsley. Stir well to ensure the parsley is well mixed in. Then serve, scattered with grated parmesan, more black pepper and more parsley.
Notes
- I strongly recommend using white wine here as it really ‘makes’ this sauce. The white wine cuts through the creaminess of this sauce and stops it feeling too creamy, as well as adding a lot of extra ‘depth’ to the flavour. However, if you don’t want to use wine, you can use chicken stock instead. If you do use wine, use one you would be happy to drink. If you put bad wine in this recipe (or any recipe!) it will make the food taste bad! (It doesn’t have to be your best wine, just one you would happily drink.)
- I recommend cooking the pasta until it’s nearly but not quite your desired texture as it will cook a little bit more in the sauce.
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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