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!
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Fettucine Alfredo – also see One Pot Chicken Alfredo Pasta
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Baked Mac and Cheese – and try the Shrimp version!
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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.
Just another fabulous meal, thank you Nagi and Dozer.
If you follow the recipe to the letter it turns out just like the video. Our lives have changed since we found Nagi and Dozer. xxx
This is my favourite pasta dish ever! Straight forward and blinking delicious… make and enjoy!
This has become a favourite, been done 3 times in the past 6 weeks
Hi, this recipe was delicious and easy to make. I’ve made a few of your dishes and they are always amazing. Thanks for sharing
Hi, this recipe looks great and I am planning to make it. I was just wondering whether I can use mozzarella instead of parmesan? Thank you x
This is so good! Now its one of my fav pasta sauce. Next time I’m gonna try with other meat. Thankyou~
Amazing this is the 4th time I’ve cooked if we love it my partner was scared of trying prawns until I cooked this for him 🙂
Wahoo, you’ve converted him now Emma! N x
Amazing!!!!!
Thanks Holly!! N x
This was soooo good! Fast, easy and super flavourful. I omitted the wine and added spinach, turned out great. Thank you Nagi! My boyfriend was on cloud nine, haha 🙂
Wahoo – perfect Lia! N x
Wow, this recipe was so tasty. Full of flavour. My husband went back for 3rds.
That’s great to hear Tracey! N x
Delicious recipe. I’ve not seen my kids clear their plate so quick! I made a few changes: I added 2 shallots and 1/4 cup peas. Used more broth instead of wine and squeezed some lemon just before serving. Will be using this in my meal planning again!
Really easy recipe to do,is really tasty,and the plate looks professional. Thank you!
That’s great Mira, I’m so glad you enjoyed it! N x
Superb!! Omitted the wine, used home made chicken stock instead. Added a large pinch of chilli flake. Result? A very satisfying dish indeed. One which I will cook again.
However, I will use smaller prawns in the future.
In the early 70s I travelled to Genoa ,while there I was recommended to try a pasta dish which turned out to be very much like your own. However, I remember the garlic taste being rather excessive. Your recipe seems to hit the right balance.
Many thanks,
Ron. S.
OMG..The best I have ever had. I hate to cook but this was super easy. At last I have found recipes that really do turn out fantastic…please post more..you are the best!!!!!
That’s the BEST AK!!! I love hearing this!
After a hard week, I wanted something that I would enjoy cooking and eating, to relax into the weekend. This was so perfect! I had a lovely afternoon shopping for ingredients then I spent the evening preparing this and have just sat down with a glass of wine to enjoy it. I added tomatoes too, and I loved your tips of how to perfect the dish. This was super easy to follow and so yummy. I will definitely be making again!
Sounds like the perfect night Emma!
Amazing recipe! I added the quantity of wine though. This is like heaven on the plate! Thank you for sharing!👍🏼👍🏼👍🏼
Wahoo, I’m so happy you enjoyed it Ecy!
Delicious!! Loved this, my husband said it was restaurant quality! I adjusted the amount of wine I added (1/2 a cup instead of a 1/4) and added a small amount of chilli flakes right at the end with the parsley. Sooo yum! Also served it with lemon to squeeze in and this gave it a nice tang. Will add to my cooking repertoire for sure!
Yet another superb recipe from Ngai. Made it as per the instructions and quantities resisted the urge to fiddle when I was worried about the thickness of the sauce and yes it turned out fine. The only way this dish would taste better is if someone cooked it for me. Bellisimo.
I’m so glad you stuck with it Michelle!
Exactly what I was searching for! I had an old Italian recipe book that I loved, a d it’s missing. We had a recipe similar so I used yours to get the basics down. The only thing this was missing: 1) Spring onions 2) Prawns should be cooked in the sauce to give the sauce their flavor/essence.
THANK YOU! I love this because it is indulgent, but not as heavy as 90% of similar recipes.
This was really delicious and easy to cook