This Creamy Garlic Prawn Pasta is for all those nights when nothing but a creamy pasta will do! This pasta version of Creamy Garlic Prawns features pasta smothered in a creamy sauce infused with garlic flavour, and tossed through with plump prawns (shrimp). It’s indulgent but not ridiculously rich. Every pasta lovers’ dream come true!
Creamy Garlic Prawn Pasta
The weekend is here and we deserve a treat!!! Rather than heading out for dinner, I think you should make THIS luscious Creamy Garlic Prawn Pasta at home. 🙂
Yes it’s indulgent, but let me assure you, it’s a whole lot healthier than eating out. Because let’s face it – restaurant food is so good because it’s loaded with butter, oil and salt. I once went in search for a famous Mashed Potato recipe by Guillaume Brahimi, a renowned French Chef here in Australia, after having it at his restaurant. It’s made with 200g / 1 3/4 sticks butter for 600g / 1.2 lb of potato. THAT’S INSANE!!!!! I felt my arteries clogging up just reading the recipe!!!
So. This is rich but not crazy rich, you’ll certainly satisfy your creamy pasta craving but you won’t feel ill afterwards. 🙂 (Unless you have more than your fair share, which I cannot be held responsible for)
You don’t need gallons of cream for a great creamy pasta
This recipe serves 4 and is made with 1 cup of cream, which is 1/4 cups per serving. Which I think is actually a very reasonable amount for a cream pasta.
The sauce is thickened using a combination of freshly grated parmesan cheese and by emulsifying the sauce. If you’ve tried any of my other pasta recipes (like Bolognese, Shredded Beef Ragu, Tomato Prawn Pasta), you’d know that I (along with the entire nation of Italy) religiously do this mandatory step of tossing the pasta in the sauce on the stove with a splash of pasta cooking water. This makes the starch and fat in the sauce work its magic to thicken the sauce and makes it sticky so it clings to the pasta rather than sitting in a pool in the bottom of the skillet.
There’s no exception with creamy pastas. In fact, it’s most effective with creamy pastas because that’s how to thicken the sauce without using more and more cream.
Creamy pastas are so hard to shoot so you can see the creamy sauce coating the pasta. But do you see how there is no / little sauce pooled on the plate? That’s because it’s all on the pasta and prawns!
Best prawns for Creamy Prawn Pasta
I like making Creamy Garlic Prawn Pasta with small to medium prawns. (That’s shrimp, to those of you on the other side of the pond. 🙂 ) I find it easier to eat rather than jumbo sized prawns. And because of this, I usually use (gasp, shock horror!) frozen peeled raw prawns.
I actually peeled fresh prawns when I made this the other day, pictured in the black skillet at the top of the post, and left the tail on. Which, for some reason, felt like I was making a point that the prawns are fresh ones I peeled myself, but in hindsight was completely impractical because it was such a pain to stop eating and pull the tail out of my mouth.
#FirstWorldProblems
Yes, peeling your own fresh prawns is better than using frozen. But because they are small, it is a pain so using frozen is completely acceptable – in my books. 🙂
After a non cream-based prawn pasta?
Try this Spicy Chilli Prawn Pasta with a tomato based sauce, or this Lemon Prawn Pasta.
If you’ve had a long week, I’m betting you are busting to get on that couch and flick on the TV to watch something that doesn’t require too much brain power. To complete that picture, all you need is a cozy bowl of homemade deliciousness and a glass of your favourite wine.
And in this vision I have, the cosy bowl of deliciousness is in the form of this Creamy Garlic Prawn Pasta. Get the water boiling, and you’ll be slurping this down in 20 minutes. (Wait a sec – that’s faster than take out!)
Happy weekend! – Nagi xx
PS One day, try the foil packet prawn and potato version of this recipe. Creamy garlic prawns + cheesy potatoes in a foil pack!
More prawn (shrimp) pastas & risottos
And more ways to get your creamy pasta fix!
Fettucine Alfredo – also see One Pot Chicken Alfredo Pasta
Baked Mac and Cheese – and try the Shrimp version!
Browse all pasta recipes
WATCH HOW TO MAKE IT
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Creamy Garlic Prawn Pasta
Ingredients
- 8 oz / 250g fettuccine , or other long strand pasta of choice
- 30 g / 2 tbsp butter , separated
- 300 g / 10 oz small peeled prawns / shrimp, raw (Note 1)
- 3 garlic cloves , minced
- 1/4 cup / 65 ml dry white wine (Note 2 for sub)
- 1 cup / 250 ml heavy / thickened cream (Note 3)
- 1/2 cup / 125 ml chicken broth (or fish or vegetable broth), preferably low sodium
- 3/4 cup / 50 g finely grated parmesan cheese (1.5 oz) (freshly grated) (Note 4)
- 2 tbsp finely chopped parsley
- Black pepper
- Parmesan , for serving
Instructions
- Bring to boil a large pot of water. Add pasta and cook per packet MINUS 1 minute. (Note 5).
- Just before draining, scoop out 1 cup of pasta cooking water and set aside. Drain pasta.
- Meanwhile, melt 1 tbsp of butter in a large non stick skillet over medium high heat. Add prawns and cook for 1 1/2 minutes on each side until just cooked through. Remove prawns.
- In the same skillet, add 1 tbsp butter. Once melted, add garlic. Stir for 20 seconds until fragrant.
- Add wine and stir. Simmer for 2 minutes until wine mostly reduces (see video).
- Add cream, broth and parmesan. Stir until the parmesan is melted, then leave to simmer for 1 1/2 minutes until it thickens slightly (will thicken more in next step).
- Add prawns, stir, then add pasta plus about 1/4 cup of reserved pasta water. Toss pasta (still on stove) and the sauce will thicken in about 30 – 45 seconds and start clinging to the pasta.
- Take it off the stove before the sauce is as thick as you want – it will thicken more.
- Sprinkle with most of the parsley and black pepper, check salt (I don’t need more). Toss again until the sauce consistency is to your taste. Add a tiny splash of pasta water if it gets too gluggy.
- Serve immediately, garnished with remaining parsley and parmesan if desired.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
He’s just the wrong colour.
Really enjoyed this dish! I was looking for something creamy (but not too heavy) for dinner and this hit the spot! Not too complicated to make as well which is super helpful when you’re short on time.
I substituted linguine with buckwheat pasta (random, I know!) but I was trying to opt for some ‘healthier’ alternatives. As buckwheat has quite a strong flavour, it actually worked nicely being mixed with a creamy dish.
I followed the instructions as mentioned, just added 65 mil of veggie stock instead of wine, which still worked nicely.
I also used frozen prawns but forgot your instruction to pat them dry… definitely got water in the butter mixture which is a shame as I love my shrimp a bit on the brown side – still tasted lovely though.
I just omitted the pasta water as buckwheat pasta water is really thick! (looks gross too – haha!).
Overall, I loved this – was exactly what I was looking for and will definitely be making again 🙂 Thank you!
Loved this. Have just discovered you and your fab recipes. I love your extensive note section for each recipe. I’m Australian living in Denmark and often can’t find the exact ingredients so your notes help a lot. Keep up the great work.
Jane.
G’day from home Jane! 🙂 So glad you enjoyed this and I’m glad you found me too! N xx
Made this recipe and it was great! Added bird eye chillis and chilli flakes, a shallot and squeezes of lemon- to suit my partners love for spice! It was a total hit and i cant wait to make it again thank you xxx
Fantastic recipe. A keeper for us.
I just wanted you to know that my family – picky two-year-old included – LOVED this. Felt so fancy but came together so quickly on a weeknight 🙂
That’s so terrific to hear Ann! Thank you for letting me know – N x 💓
Hi Nagi, This recipe looks so easy and delicious like everything you make. Please tell me what part or parts of this recipe that I need to increase to use 1 pound of pasta.
Want to make it for Friday Night, fish night in my family.
Glad to hear that Dozer likes it too, smart dog, My Cody eats everything as well.
Hope to hear from you soon, thanks much.
Hi Robert! If you hover your mouse over the Servings, then a slider bar will appear. Move the slider until the pasta becomes 1 lb, and all the other ingredients will change too! N x
So that trick with the slider is easily the coolest thing ever! Thanks for being so thoughtful to add such a cool feature!
Ps- making this tonight adding grape tomatoes and spinach!
Hope you love it Sarahanne! N xx
I did! It was incredible.
Hi Nagi, Thanks for the Slider Bar Trick. Not sure if that was always part of your great recipes, but it did exactly what you said it would. I will look for it in your future recipes as well. I love cooking more pasta than most recipes call for, cause
I am always “raiding” the refrigerator later in the day, both for me and Cody.
Thanks again and best to you both
Robert X
Well, was away for the weekend, so this one will have to wait until next. Well, maybe not. Hum, maybe a midweek splurge.
Dozer, they’re is a slight resemblance, but I woundn’t advise checking to see if your related.
Both snap at food, both swim on the surface of water, both eat anything within chomping distance…..
I made your alfredo and it was a hit so I can’t wait to try this one! I too was surprised how little butter is used in this. Where did you get the frozen raw prawns from? Thanks for sharing the recipe!!
Hi Amy! Where do you live? I’m in Sydney and I found frozen raw prawns at Woolies! I swear they didn’t used to sell raw frozen ones, only cooked, but I found it recently. This is pretty similar to the Alfredo, slightly more cream sauce, but similar!! I think you’ll LOVE IT! PS Don’t need much butter in this, just enough to sear the prawns and cook the garlic. I use less because there’s plenty of richness from the cream. 🙂 N x
* laugh* OK, OK, you have proven your point, On Saturday night one absolutely deserves this . . . . just, if you live alone, one cannot cook 1/4 and 1/2 is possible, but, do you really think that there is portion-control watching one’s favourite film with a glass in one’s hand . . . . well, a once-a week treat !! But I like my prawns a bit bigger!! It IS getting cold . . . well, Sydney-cold, not the Prairies of US cold – DOZER, when was that photo taken . . . . 🙂 ? A summer leftover ?
So…. did you treat yourself to this last night?? 😉 It actually reheats pretty well, I took leftovers to the homeless guy. It’s COLD and miserable up here this weekend! Definitely creamy pasta weather! 😂
Well, actually something else was booked for a crowd 🙂 !! But next week for certain!!! Bet Geoff enjoyed . . . Cloudy here and cool – you do not have the fear of bushfires and we do . . . so, with apologies, I could not give the proverbial . . . ‘ as long as we have it so until Xmas at least . . . Have a good night . . .
Hello Nagi, Dozer, here is cold, cold morning and wet, raining. You have read my mind will be cooking today lots of soups- home made stock got 02 small pieces of pork belly will pre cook and than roasted. Also mushroom soup. Whole week it’s been called and still another03,04 days, love good feed when is miserable outside. Hope you are having good w/end, Thanks for YUMI receipt!
It’s wet and cold up here too!!! It’s definitely soup weather – I think I’m going to have minestrone tonight. Happy weekend Vera!! N xx
Hi Nagi! We just had alfredo pasta with clams the other night and now i want this! Nothing better than seafood and pasta (with cheese of course)! This is pure comfort food! Dozer is way cuter than the guy on the right!
But you see the resemblance?? 🐊 🐶 😂
Wish I was there when you made it! 🙂 I agree with you, while creamy dishes taste delish, there is no need to be adding way to much cream in them. BTW, when I moved to Spain I was looking forward to all that delicious fresh produce in shops and markets. Now while we have a fresh fish counter at every decent supermarket, the prawns I thought were fresh are just defrosted 🙁 but the price tag is like for fresh.
WHAT?? I thought Spain was a mecca for beautiful fresh seafood??? Rick Stein TV shows always talk about that!!
This looks yummy, but do you think it would work with full fat creme fraiche instead of heavy (double) cream as I find this less rich.
Hi Jane! Absolutely 🙂 I agree Creme Fraiche is less rich, but it’s still got that beautiful indulgent flavour! N xx
Just had this for lunch and it was yummy! I used creme fraiche instead of cream but made a mistake with the frozen prawns and bought cooked not raw so I missed out the initial cooking of them, but they were a bit rubbish really. Also added some mushrooms that I had in the fridge. Definitely a keeper recipe, thank you Nagi.
That’s terrific to hear Jane! So glad you enjoyed this, thank you for letting me know! N x
It is the weekend and I DP deserve a treat – it’s been a rough week! This looks amazing. I was surprised by how little butter you used. Creamy pastas are a favorite of mine, although I tend to overeat them because it’s just SO GOOD. I’m all about using frozen shrimp. yeah, the fresh are fresh, but peeling is a hassle. I hate going to a restaurant where they leave the tails on the shrimp in a bowl of soup…I mean, who wants to dig around in their soup to remove a tail from a shrimp!
I’m sorry to hear you’ve had a rough week 🙁 I really think you DEFINITELY deserve a treat, this has your name written all over it!!! N xx ❤️