RecipeTin Eats

Fast Prep, Big Flavours

Home Collections Quick Dinner Recipes

Creamy Garlic Prawn Pasta

By:Nagi
124 Comments
Recipe v Video v Dozer v

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!

This Creamy Garlic Prawn Pasta is for all those nights when nothing but a creamy pasta will do. recipetineats.com

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)

This Creamy Garlic Prawn Pasta is for all those nights when nothing but a creamy pasta will do. recipetineats.com

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!

This Creamy Garlic Prawn Pasta is for all those nights when nothing but a creamy pasta will do. recipetineats.com

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.

This Creamy Garlic Prawn Pasta is for all those nights when nothing but a creamy pasta will do. recipetineats.com

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!

This Creamy Garlic Prawn Pasta is for all those nights when nothing but a creamy pasta will do. recipetineats.com

WATCH HOW TO MAKE IT

 

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

This Creamy Garlic Prawn Pasta is for all those nights when nothing but a creamy pasta will do. recipetineats.com

Creamy Garlic Prawn Pasta

Author: Nagi
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Main
4.99 from 52 votes
Servings4
Tap or hover to scale
Print
Recipe VIDEO above. Pasta tossed with a garlic infused creamy sauce and plump, juicy prawns! (Shrimp) This pasta version of Creamy Garlic Prawns is a quick meal you'll get on the table in 20 minutes, this is luscious but it's not too rich. The key is to emulsify the sauce (i.e. thicken it) by tossing the pasta in the sauce just before serving - this is the proper Italian way to make pasta.
Serves 3 very hungry people or 4 normal servings.

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:

1. PRAWN / SHRIMP SIZE: I prefer using small ones for pasta because it disperses better in pasta. If you use medium or large prawns, I suggest using 400g / 14 oz. For giant ones, you may wish to cut in half lengthwise, or even into pieces. 
FROZEN PRAWNS: I usually make this with frozen peeled prawns because it's a pain to peel small prawns. Thaw thoroughly and pat dry with paper towel before cooking (otherwise they just sort of braise in residual water that leaches).
TIP: Reserve the thawing liquid and use that as part of the broth required in this recipe. It's like a free seafood broth!
2. WINE: Any dry white is fine, I use sauv blanc. Sweet, really fruity ones like many rieslings aren't really suitable. Can sub with chicken or veg broth.
3. CREAM: This recipe will work fine with any full fat cream, but the sauce thickens faster / better with heavy / thickened cream. If you use light cream, the sauce will be thinner but it will still work.
4. PARMESAN: Must use freshly grated! Store bought won't melt smoothly. If you measure by cup rather than weight, be sure to tap the cup as you grate because the volume is greater i.e. it's fluffy, so if you don't tap, 40g parmesan is probably well in excess of 1 cup!
5. Reduce the cooking time because we finish cooking the pasta in the sauce (key step for this recipe).
6. Nutrition per serving, assuming 4 servings.

Nutrition Information:

Serving: 286gCalories: 514cal (26%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

LIFE OF DOZER

He’s just the wrong colour.

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Related Posts

Skillet with spaghetti and mushrooms

Mushroom Pasta

Hand holding juicy Swiss Mushroom Burgers

Swiss Mushroom Burgers (quick & easy)

Close up of Garlic Butter Roasted Mushrooms

Garlic Butter Roasted Mushrooms

More Quick Dinner Recipes

Reader Interactions

Leave a Comment

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




124 Comments

  2. Amie says

    Delicious. Cooked this as a mains dish following some Moreton Bay Bugs for entree. Worked perfectly, didn’t change a thing. Great, simple, tasty recipe that was a hit with my friends. Thank you.

    Reply

  3. Kimberly Usery says

    Whenever using a dry, white wine during cooking, I usually reach for dry vermouth. Never fails and shelf stable!

    Reply

  4. Debra says

    I just made this delicious recipe. It was easy to make and my family enjoyed it. Next time I’m going to personalise it by adding mushrooms, sun dried tomatoes and maybe onions. Once again absolutely delicious.

    Reply

  7. Suzanne Brenton says

    5 stars
    Another big hit for dinner! As directed, it doesn’t need salt added and even though I was hesitant, using the defrosted prawn liquid added lots of flavour to the sauce. I added some grated lemon peel when cooking the prawns and added fresh lemon juice when plating they meal. A keeper for sure and thanK you!

    Reply

  10. Cara says

    Made this today but served over rice instead of pasta (hubby isnt a fan of pasta) Was delicious. thanks for another great and easy recipe

    Reply

  11. Sue Dalitz says

    Making this tonight with my fresh spinach pasta. I’m feeling confident and will let you know. BUT whose idea was it in the past few years to leave the bloody tails on prawns???? WHY????

    Reply

  14. James William says

    This looks lovely! I’m fairly new to cooking and I am wanting to make this for just 2 people, would you advise to half all ingredients and measurements? All help is greatly appreciated!

    Reply

    • Nagi says

      Hi James, if you click on the servings and use the scale to select 2 servings, all the measurements will scale down for you 🙂 N x

      Reply

  15. dana says

    5 stars
    I don’t usually leave comments but this recipe was brilliant!! Cooked for the family and they all loved it, by far one of the best pasta dishes i’ve ever cooked and i’ve made a lot. I used tagliatelle and didn’t add any of the pasta water at the end as i prefer a stronger taste and creamier texture. Definitely going to be making this again, maybe with chicken next time. 10/10 recommend.

    Reply

  16. Sanjana Vinod says

    Hi, just wondering if chicken broth is available at stores and if i can eliminate broth and just use stock ?

    Reply
As Featured On