Description
Bright, garlicky and spoonable—this creamy garlic prawn pasta cooks up in 35 minutes and feels like a restaurant dish at home.
Ingredients
Scale
- 400 g (14 oz) spaghetti or linguine
- 450 g (1 lb) large prawns, peeled and deveined
- 30 ml (2 tbsp) extra-virgin olive oil
- 30 g (2 tbsp) unsalted butter
- 1 medium shallot, finely chopped
- 4 garlic cloves, minced
- 120 ml (1/2 cup) dry white wine, optional
- 120 ml (1/2 cup) low-sodium chicken or vegetable stock
- 240 ml (1 cup) heavy cream
- 60 g (1/2 cup) finely grated Parmesan cheese
- 30–60 ml (2–4 tbsp) fresh lemon juice
- 240 ml (1 cup) reserved starchy pasta water
- 5 g (1/4 cup) flat-leaf parsley, chopped
- 1/2 tsp red pepper flakes, optional
- Kosher salt and freshly ground black pepper
Instructions
- Bring the pasta water to a boil with salt; cook the spaghetti until al dente, about 8–10 minutes. Reserve pasta water before draining.
- Sear the prawns until opaque and cooked through, about 3–4 minutes total; transfer to a plate.
- Reduce heat and add butter and shallots to the pan; sauté until translucent.
- Add garlic and cook until aromatic; pour in white wine and scrape browned bits.
- Stir in stock and simmer for 1–2 minutes; add cream and simmer gently until sauce thickens.
- Return drained pasta to the pot with sauce; toss and fold in prawns and parsley.
- Plate and serve immediately with grated Parmesan and lemon wedges.
Notes
To prevent rubbery prawns, sear quickly at high heat and remove them while slightly undercooked; they will finish cooking in the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 720 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 220 mg