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, garlic and lemon, our Creamy Prawn Pasta is one of the most delicious pasta dishes we make! With great flavours and minimal effort, this easy recipe will only ask for 25 minutes of your time!
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Ingredients and Substitutes
- pasta: Generally speaking, long pasta shapes work best in this recipe. We used spaghetti, but another type of pasta can be used, for example, linguine, tagliatelle or ever short pasta types.
- olive oil: ideally, not extra virgin as it is not suitable for cooking on high heat.
- prawns: look for large plump prawns that have jumbo or king prefixes. We used shelled, deveined frozen defrosted cooked king prawns, but feel free to use fresh raw prawns (more information below).
- small courgette: cut into thin semi-circles. Experiment with the vegetables you use in this creamy garlic prawn pasta. Green beans and cherry tomatoes work very well as a substitute or addition to the courgette.
- brown onion: can be replaced with shallots or red onion.
- unsalted butter.
- garlic clove: minced or finely chopped. Alternatively, use garlic powder, but for the best result and maximum flavour, we always recommend using fresh garlic.
- fresh thyme: can be replaced with dries thyme or oregano.
- chilli flakes or red pepper flakes.
- dry white wine: we used prosecco, but any non-sparkling non-oaky dry wine will work well.
- lemon: both lemon juice and zest will be used.
- fresh parsley: roughly chopped.
- fresh chive: finely chopped. You may substitute chives with finely chopped spring onions.
- double cream: also known as heavy cream in some parts of the world.
You may top the pasta with grated parmesan cheese, although pairing seafood with cheese is not for everyone’s taste. Having said that – we love the combination!
If You Use Fresh Prawns
If you choose to make this prawn pasta recipe with fresh king prawns in their shells, here are the steps you need to take to prepare them for cooking.
- Place the prawns in a colander and run lots of cold water through them.
- Inspect your prawns and remove any discoloured and unhealthy-looking crustaceans.
- Pull the heads away from the body in one quick and firm movement.
- Slide your index finger under the shell and lift it slightly the flesh gently, moving your finger under the shell sideways. It will detach the shell from the prawn.
- Devein the prawns with the tip of the knife, by pulling the black line (intestinal tract) that runs down the back of the prawn and discard it.
- Pull the tail off gently.
- Rinse the prepared prawns in cold water and pat them dry with a piece of kitchen towel.
How to Make This Simple Prawn Pasta?
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 fresh thyme, chop the thyme as well. Zest and juice a lemon.
Cook the pasta in a large pot of salted water following package directions until al dente. Before draining, reserve 80ml of pasta cooking water for later.
Whilst the pasta is cooking, heat one tablespoon of oil in a large frying pan over medium heat. Add the prawns. If using uncooked fresh prawns, cook them for approx. 3-4 minutes until pink throughout. If using cooked prawns, just cook them enough to warm through (1-2 minutes). Remove from the pan and cover to keep warm.
To the same frying pan, add the remaining 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 add a splash of white wine, lemon zest, and juice and bring to a very gentle simmer until the sauce reduces by about a third (it should take no more than 2-3 minutes).
Add the juicy prawns and cooked pasta, tossing to combine. Add the reserved pasta water if needed to thin the sauce. Remove the pan from the heat and stir in chopped parsley and chives.
Divide the prawn pasta between plates and enjoy!
Pasta For Busy Weeknight & Date Night
If you want to make your own pasta for this dish, have a look at our article on Home-Made Pasta. For other easy pasta recipes, have a look at our favourite date night pasta dishes here:
- 15-Minute Red Pesto Pasta With Prawns
- Squid Ink Seafood Pasta in White Wine Sauce
- Tagliatelle Pasta with Feta, Broccoli & Fried Lemon (Vegetarian)
- Easy Lentil ‘Meatballs’ and Spaghetti (Vegan)
Recipe Card
Creamy Prawn Pasta with Herbs From the Garden
Ingredients
- 150 g spaghetti or linguine
- 2 tablespoon olive oil
- 180 g prawns shelled, deveined, we used frozen defrosted cooked prawns
- 1 small courgette cut into thin semi-circles
- ½ brown onion finely chopped
- 20 g butter
- 1 garlic clove minced or finely chopped
- 1 teaspoon thyme fresh or dried
- ¼ teaspoon chilli flakes
- 60 ml dry white wine we used prosecco
- ½ lemon zest and juice
- 15 g fresh pasley roughly chopped
- 5 g fresh chive finely chopped
- 2 tablespoon 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 tablespoon 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 throughout. 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 tablespoon 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
Dionne
I love cooking with herbs from the garden. They are always so flavorful. And this pasta… oh wow – so yummy!
Ieva
Glad you enjoyed it! We cannot wait to make it again, now that our herbs are almost ready in the garden! 🙂
Rachna
The pasta looks so delicious. I feel like having it right off your plate. Such simple and beautiful ingredients. Have bookmarked to make soon.
Ieva
Hope you like it 🙂
Amanda
Seafood goes so well with pasta and this recipe is so quick and delicious too.
Ieva
Thanks, Amanda! 😍