If you are craving a dish that excites your taste buds with every bite, the Creamy Garlic Prawn Pasta Recipe is exactly what you need to whip up tonight. This luscious, comforting pasta marries tender, juicy prawns with a rich and velvety garlic cream sauce, all cloaked around perfectly cooked fettuccine. It’s the kind of meal that feels indulgent yet comes together quickly, making it ideal for both weeknight dinners and special occasions. Let me take you through this delightful journey where simple ingredients shine and every mouthful brings warmth and satisfaction.
Ingredients You’ll Need
The magic of this Creamy Garlic Prawn Pasta Recipe lies in its simple, fresh ingredients that each play a crucial role in building layers of flavor, texture, and color. From the silky cream and sharp parmesan to the fragrant garlic and fresh parsley, you’ll be amazed how these essentials combine into a dish that feels so decadent.
- 8 oz / 250g fettuccine: Choose your favorite long pasta like fettuccine, which holds the sauce beautifully.
- 30 g / 2 tbsp butter (separated): Butter adds richness and helps cook the prawns to golden perfection.
- 300 g / 10 oz small peeled prawns / shrimp, raw: The star protein; tender and sweet when cooked just right.
- 3 garlic cloves, minced: Garlic infuses the creamy sauce with its unmistakable aromatic punch.
- 1/4 cup / 65 ml dry white wine: Adds acidity and depth, elevating the sauce’s complexity.
- 1 cup / 250 ml heavy / thickened cream: Creates that irresistibly smooth and velvety texture for the sauce.
- 1/2 cup / 125 ml chicken broth: Introduces a savory base without overpowering, balancing the creaminess.
- 3/4 cup / 50 g finely grated parmesan cheese: Freshly grated parmesan melts into the sauce, lending a nutty, salty kick.
- 2 tbsp finely chopped parsley: Brightens the dish visually and adds a fresh herbal contrast.
- Black pepper: Freshly ground for a subtle heat and aroma.
- Parmesan (for serving): Extra for sprinkling on top before you dive in.
How to Make Creamy Garlic Prawn Pasta Recipe
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a rolling boil. Cook the fettuccine following the package directions but stop one minute earlier than recommended. This keeps your pasta perfectly al dente, so it finishes cooking in the sauce and doesn’t get mushy. Before draining, be sure to save a cup of the pasta water. This starchy liquid plays a key role in marrying the sauce and pasta later.
Step 2: Prepare the Prawns
Heat 1 tablespoon of butter in a non-stick skillet over medium-high heat and add the raw prawns. Cook them for about one and a half minutes on each side, just until they turn pink and opaque. Removing them promptly ensures they stay tender and juicy. Set them aside while you build the sauce in the same pan – the residual flavors left behind will season the dish beautifully.
Step 3: Build the Garlic Cream Sauce
Add the remaining tablespoon of butter and let it melt gently in the skillet. Toss in the minced garlic, cooking it just for about 20 seconds until aromatic without browning. Pour in the dry white wine and stir, allowing it to simmer for approximately two minutes so the alcohol evaporates and the sauce concentrates. Then add the cream, chicken broth, and grated parmesan cheese. Stir gently until the cheese melts completely and the sauce thickens slightly. This is where the rich silkiness of the sauce really starts to develop.
Step 4: Combine Pasta, Prawns, and Sauce
Return the cooked prawns to the skillet and stir them through the sauce. Now add your drained pasta along with roughly a quarter cup of the reserved pasta water. Toss everything together over medium heat; the sauce will thicken further and evenly coat every strand of pasta. Remember to take the skillet off the heat just before you achieve the perfect sauce thickness because it will continue to thicken once removed from the stove.
Step 5: Final Touches
Sprinkle in most of the chopped parsley and grind some fresh black pepper over the pasta. Give everything a gentle toss to ensure flavors meld harmoniously. Taste and adjust seasoning if necessary, adding a tiny splash of pasta water if you find the sauce a bit too thick. This is your moment to finesse the dish to precise creaminess and balance before plating.
How to Serve Creamy Garlic Prawn Pasta Recipe
Garnishes
Sprinkle the pasta generously with extra parmesan and the remaining fresh parsley just before serving. These garnishes not only enhance the visual appeal with pops of green and snowy white flakes but also contribute bursts of flavor and texture that complement the creamy richness beautifully. A quick crack of fresh black pepper over the top finishes it off perfectly.
Side Dishes
The Creamy Garlic Prawn Pasta Recipe is indulgent enough to shine on its own, but it pairs wonderfully with crisp, refreshing sides. Consider a bright garden salad tossed in lemon vinaigrette or garlic roasted asparagus. Garlic bread or a warm crusty baguette is also a fantastic choice to soak up every last drop of that luscious sauce. The contrast between creamy pasta and light sides makes the meal balanced and complete.
Creative Ways to Present
For a special dinner, twirl a neat nest of pasta in the center of shallow bowls, topping with a few whole prawns arranged artfully on top. Garnish with delicate parsley leaves and a little extra parmesan shavings for a restaurant-worthy look. Serve with lemon wedges on the side to add a zesty finish if you like a hint of brightness. Presentation can take this straightforward recipe to elegant heights effortlessly.
Make Ahead and Storage
Storing Leftovers
Any leftover Creamy Garlic Prawn Pasta Recipe keeps well refrigerated for up to two days. Store in an airtight container to preserve the freshness of the prawns and to prevent the sauce from drying out. It’s best to consume leftovers sooner rather than later since seafood tastes best fresh.
Freezing
While you can freeze this pasta, note that the texture of the cream sauce might change slightly upon thawing, becoming a bit grainy. If you decide to freeze, place cooled pasta in a freezer-safe container and use within one month. Thaw overnight in the fridge before reheating gently to maintain as much creaminess as possible.
Reheating
To reheat, warm the pasta gently in a skillet over low heat. Add a splash of cream or milk to loosen the sauce if it has thickened or separated. Avoid microwaving directly if possible, as slow reheating on the stove helps retain that silky texture and ensures the prawns don’t become rubbery. Stir frequently until heated through and ready to enjoy again.
FAQs
Can I use frozen prawns for the Creamy Garlic Prawn Pasta Recipe?
Absolutely! Just make sure to thaw them fully before cooking. Pat them dry to avoid excess moisture in the pan, which could affect the sauce consistency. Frozen prawns are a convenient and tasty option and work well in this recipe.
What can I substitute for white wine in the sauce?
If you prefer not to use wine, dry white grape juice with a splash of vinegar or extra broth can be a good alternative. The goal is to maintain acidity and depth in the sauce, so balance accordingly to avoid sweetness overpowering the flavors.
Is there a way to make this recipe dairy-free?
Yes! Swap butter for olive oil, use coconut cream or a plant-based cream alternative, and select a vegan parmesan substitute. The flavor will differ slightly but still result in a creamy, satisfying pasta dish.
How can I make the sauce thicker or thinner?
To thicken, simmer the sauce a bit longer before combining with pasta or add a little more parmesan. For a thinner sauce, add extra pasta cooking water or broth until you reach your preferred consistency. Adjust gradually to avoid over-thinning.
Can this recipe be made with other types of pasta?
Definitely. While fettuccine is perfect here because it holds creamy sauces well, you can use linguine, spaghetti, or even penne depending on your preference. Just be sure to adjust cooking times accordingly and reserve pasta water as usual.
Final Thoughts
I can’t recommend this Creamy Garlic Prawn Pasta Recipe enough for anyone seeking a quick yet impressive dish that bursts with flavor and comfort. It’s a beautiful marriage of succulent prawns and a rich, garlicky cream sauce that’s sure to become a firm favorite on your dinner rotation. So, go ahead and try it—you might just discover a new kitchen hero to share with your friends and family!
Print
Creamy Garlic Prawn Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Garlic Prawn Pasta is a luxurious, comforting dish featuring succulent prawns in a rich, garlicky cream sauce with parmesan, tossed through tender fettuccine. With a splash of white wine to add depth and fresh parsley for brightness, this quick and easy recipe is perfect for a weeknight dinner or a special occasion meal.
Ingredients
Pasta
- 8 oz / 250g fettuccine (or other long strand pasta of choice)
Sauce and Prawns
- 30 g / 2 tbsp butter (divided)
- 300 g / 10 oz small peeled prawns / shrimp, raw
- 3 garlic cloves, minced
- 1/4 cup / 65 ml dry white wine (see Note 2 for substitute)
- 1 cup / 250 ml heavy / thickened cream
- 1/2 cup / 125 ml chicken broth (or fish or vegetable broth), preferably low sodium
- 3/4 cup / 50 g finely grated parmesan cheese (freshly grated)
- 2 tbsp finely chopped parsley
- Black pepper, to taste
- Parmesan cheese, for serving
Instructions
- Cook the pasta: Bring a large pot of water to a boil. Add the fettuccine and cook according to the packet instructions minus 1 minute to keep it slightly firm. Just before draining, scoop out 1 cup of reserved pasta cooking water and set aside. Drain the pasta.
- Cook the prawns: Meanwhile, melt 1 tablespoon of butter in a large non-stick skillet over medium-high heat. Add the prawns and cook for 1 1/2 minutes on each side until just cooked through. Remove the prawns from the skillet and set aside.
- Prepare the garlic base: In the same skillet, add the remaining 1 tablespoon of butter. Once melted, add the minced garlic and stir for about 20 seconds until fragrant, being careful not to burn it.
- Deglaze with wine: Add the dry white wine to the skillet and stir. Let it simmer for 2 minutes until the wine mostly reduces, intensifying the flavor.
- Make the creamy sauce: Add the heavy cream, chicken broth, and grated parmesan cheese to the skillet. Stir continuously until the parmesan melts and the sauce begins to thicken. Let it simmer gently for about 1 1/2 minutes more to reach a slightly thickened consistency.
- Combine prawns and pasta: Return the cooked prawns to the sauce, stirring to combine. Then, add the drained pasta along with about 1/4 cup of the reserved pasta water. Toss everything together on the stove for 30 to 45 seconds. The sauce will thicken further and cling beautifully to the pasta.
- Adjust consistency and seasoning: Remove the skillet from the heat before the sauce reaches your desired thickness, as it will continue to thicken off the heat. Sprinkle most of the chopped parsley and black pepper to taste. Toss the pasta again, adding a tiny splash of pasta water if the sauce feels too thick or gluggy.
- Serve: Serve the creamy garlic prawn pasta immediately, garnished with the remaining parsley and extra parmesan cheese, if desired.
Notes
- Note 1: Use small peeled prawns or shrimp for quicker and even cooking.
- Note 2: If you prefer not to use white wine, substitute with extra chicken broth or a splash of lemon juice for acidity.
- Note 3: Heavy cream provides richness; for a lighter version, you could try half-and-half but the sauce will be less thick and creamy.
- Note 4: Freshly grated parmesan cheese melts better and gives the best flavor; pre-grated cheese is not recommended.
- Note 5: Cooking pasta for 1 minute less than the package instructions keeps it al dente so it doesn’t become mushy when tossed with the sauce.
