Pasta dishes sometimes have a bad reputation – it is something you make out of necessity, something quick, something rather boring? Not this time! Bursting with all the flavours of the garden (or windowsill) herbs, dry white wine and lemon, our Creamy Prawn Pasta is one of the most delicious Pasta dishes we make! With great flavours and minimal effort, this recipe will only ask for 25 minutes of your time!
How to Make a Creamy Prawn Pasta with Herbs From the Garden?
Gather all the ingredients together. Finely chop the onion and garlic. Cut the courgette into thin semi-circles. Then chop chives and parsley. If using dried thyme, chop the thyme as well. Zest and juice a lemon.
Cook the pasta following package directions until al dente. Before draining, reserve 80ml of pasta water for later.
Whilst the pasta is cooking, heat one tbsp of oil in a large non-stick frying pan over medium heat. Add the prawns. If using fresh uncooked prawns, cook them for approx. 3 minutes until pink on both sides. If using cooked prawns, just cook them enough to warm through. Remove from the pan and cover to keep warm.
To the same frying pan, add the remaining tbsp of oil. Then toss in the courgette and onion. Season with a pinch of salt and cook for approx. 4-5 minutes stirring occasionally. Add the garlic, thyme, chilli flakes and butter and stir for 1 minute. Then pour in the wine, add the lemon zest, and juice and bring to a very gentle simmer.
Add the prawns and cooked drained pasta, tossing to combine. Add the pasta water if needed to thin the sauce. Remove the pan from the heat and stir in chopped parsley and chives.
Divide the pasta between plates and enjoy!
If you want to make your own pasta for this dish, have a look at our article on Home-Made Pasta. For other pasta ideas, have a look at our favourite recipes here:
- Smoked Salmon Mezzaluna Pasta with Lemon Dill Butter
- Squid Ink Seafood Pasta in White Wine Sauce
- Tagliatelle Pasta with Feta, Broccoli & Fried Lemon (Vegetarian)
- Easy Lentil ‘Meatballs’ and Spaghetti (Vegan)
Creamy Prawn Pasta with Herbs From the Garden
Ingredients
- 150 g spaghetti or linguine
- 2 tbsp olive oil
- 180 g prawns shelled, deveined, we used frozen defrosted cooked prawns
- 1 small courgette cut into thin semi-circles
- 1/2 brown onion finely chopped
- 20 g butter
- 1 garlic clove minced or finely chopped
- 1 tsp thyme fresh or dried
- 1/4 tsp chilli flakes
- 60 ml dry white wine we used prosecco
- 1/2 lemon zest and juice
- 15 g fresh pasley roughly chopped
- 5 g fresh chive finely chopped
- 2 tbsp double cream
Instructions
- Cook the pasta following package directions until al dente. Before draining, reserve 80ml of pasta water for later.
- Whilst the pasta is cooking, heat one tbsp of oil in a large non-stick frying pan over medium heat. Add the prawns. If using fresh uncooked prawns, cook them for 2-3 minutes until pink on both sides. If using cooked prawns, just cook them enough to warm through. Remove from the pan and cover to keep warm.
- To the same frying pan, add the remaining tbsp of oil. Then toss in the courgette and onion. Season with a pinch of salt and cook for approx. 4-5 minutes stirring occasionally. Add the garlic, thyme, chilli flakes and butter and stir for 1 minute. Then pour in the wine, add the lemon zest, and juice and bring to a very gentle simmer.
- Add the prawns and cooked drained pasta, tossing to combine. Add the pasta water if needed to thin the sauce. Remove the pan from the heat and stir in chopped parsley and chives.
- Divide the pasta between plates and enjoy!
Nutrition
