Easy Creamy Prawn Linguine

5 from 1 vote

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.

Course Main Course, Pasta

Cuisine Italian

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 691kcal

Author Eb Gargano

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)

Metric - US Customary

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.

Nutrition