If you’re craving something that feels fancy but comes together in a flash, this Creamy Prawn Linguine Recipe is exactly what you need in your life. I love how the sauce is silky and rich without being too heavy, making it the perfect weekday dinner that feels a little indulgent. Plus, if you enjoy seafood, the sweet prawns and subtle heat from the chili create a beautiful balance that’s hard to beat.
One of the things that always surprises my friends is how simple this Creamy Prawn Linguine Recipe is to pull off, even on a busy evening. The ingredients are straightforward, but together they create this luxurious, restaurant-worthy pasta that anyone can make at home. Once you try it, you’ll find yourself coming back to it when you want something impressive but fuss-free!
Why You’ll Love This Recipe
- Quick to Make: You’ll have dinner ready in about 20 minutes, perfect for busy nights.
- Fresh Ingredients: Using fresh prawns and chillies brings vibrant, clean flavors.
- Creamy Yet Light: The cream sauce is luscious without feeling heavy or overpowering.
- Great for Entertaining: This dish feels special enough for guests but easy enough to not stress over.
Ingredients You’ll Need
Each ingredient in this Creamy Prawn Linguine Recipe plays a key role in developing flavor and texture, from the silky cream to the zingy chili and fresh parsley. When shopping, look for good-quality prawns and fresh herbs to get the best results.
- Prawns/Shrimp: I prefer fresh king prawns for their size and flavor, but smaller prawns work just as well.
- Linguine: Any long pasta you love will do, but linguine is perfect for catching that creamy sauce.
- Heavy/Double Cream: Using full-fat cream gives the sauce that indulgent texture.
- Dry White Wine: Adds brightness and depth; a well-loved go-to for cooking.
- Parmesan: Freshly grated makes all the difference, melting smoothly into the sauce.
- Shallot: Finely diced, it brings a subtle sweetness that complements the prawns beautifully.
- Red Chilli: Deseeded and minced; I like to control the heat here, start mild and adjust to taste.
- Garlic: Adds essential aroma—don’t skip it!
- Fresh Parsley: Chopped finely, it brightens the dish and adds freshness.
- Butter: Unsalted is best for controlling sodium and adding creaminess.
- Olive Oil: For frying the prawns gently and giving a lovely base flavor.
- Salt & Pepper: Essential for seasoning at every step to balance flavors.
Variations
I love how forgiving this Creamy Prawn Linguine Recipe is because it’s easy to tinker with depending on what you have in the fridge or your spice tolerance. Feel free to make it your own by playing with the heat or adding some veggies!
- Make it less spicy: I sometimes swap out the fresh red chili for just a pinch of smoked paprika—still flavorful without the heat.
- Add vegetables: Toss in some sautéed spinach or cherry tomatoes near the end for a fresh twist and colour.
- Dairy-free option: I’ve tried swapping cream for full-fat coconut milk and it gives a lovely twist, just make sure to use prawns that go well with that flavor.
- Swap the prawns: If you’re not a fan of shellfish, chicken strips or mushrooms make a great alternative.
How to Make Creamy Prawn Linguine Recipe
Step 1: Cook Your Pasta Just Right
First things first—drop your linguine into a large pot of salted boiling water. Cooking it al dente is key here because it’ll finish absorbing the sauce once tossed, so keep an eye on the time. While your pasta cooks, you can prep the prawns and sauce to save time. I find using tongs to transfer pasta directly from the pot into the sauce is a real game changer for coating every strand!
Step 2: Sear the Prawns to Perfection
Pat your prawns dry and season them nicely with salt and pepper—this helps them brown instead of steaming. Heat a drizzle of olive oil in a pan over medium-high and pop the prawns in for about a minute per side until they turn light golden and curl into a pretty “C” shape. Don’t overcook, or they’ll get rubbery—remember, they’ll keep cooking as they mix with the sauce later. Set them aside, lower the heat to medium, and get ready for your sauce.
Step 3: Build the Flavors in the Sauce
Melt butter in the same pan and add finely diced shallots and chili. Let them soften and pick up just a touch of color to deepen that flavor. Stir in the garlic and cook for another minute to release its fragrance without burning. Pour in the white wine and simmer for a few minutes, using your wooden spoon to scrape up all those tasty little bits stuck to the pan—the secret to rich depth here!
Step 4: Creamy Finish and Tossing Together
Once the wine has mostly evaporated, stir in the cream along with chopped parsley and freshly grated Parmesan. Let it simmer gently until thickened just enough to coat your pasta beautifully. Now, add the drained linguine straight into the sauce with your tongs and toss well, then fold the prawns back in. If the sauce seems too thick, add a splash of reserved pasta water at a time—it’s magic for loosening without watering down. Keep tossing until the sauce hugs every strand perfectly.
Step 5: Serve and Enjoy!
Plate up your creamy prawn linguine with a sprinkle of extra parsley and Parmesan if you like—I do, because it just finishes the dish with that fresh, cheesy punch. You’ll get a dish that’s creamy, fresh, and has just the right amount of heat to keep your tastebuds dancing without burning the roof of your mouth.
Pro Tips for Making Creamy Prawn Linguine Recipe
- Don’t Skip Drying the Prawns: Patting them dry ensures a beautiful golden sear rather than soggy shrimp.
- Use Reserved Pasta Water: This salty starch water is magic to loosen the sauce without thinning flavors.
- Add Prawns Last: To avoid overcooking, toss them in right before serving so they stay tender.
- Adjust Chili to Taste: Start with less and build up—it’s easier to add heat than take it away.
How to Serve Creamy Prawn Linguine Recipe
Garnishes
I always finish this dish with a handful of fresh parsley for that vibrant green pop and extra grated Parmesan for cheesiness. Sometimes, a tiny drizzle of good-quality extra virgin olive oil adds a silky gloss and a touch more richness that I just can’t resist.
Side Dishes
My go-to sides with this creamy prawn linguine are crisp green salads or some garlicky roasted asparagus. They add a fresh, crunchy bite that contrasts nicely with the creamy pasta. Crusty bread on the side is perfect for mopping up any leftover sauce!
Creative Ways to Present
For a special dinner, I like to pile the linguine high in the center of warm plates and carefully arrange the prawns on top for a pretty presentation. Adding a lemon wedge on the side lets everyone add a zesty brightness if they wish—which really elevates the whole experience!
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge and find they last well for up to 2 days. The pasta soaks up the sauce, so it’s less creamy the next day, but still delicious with a little reheating trick.
Freezing
Because of the cream and seafood, I don’t recommend freezing this dish as the texture may become grainy or rubbery after thawing. It’s best made fresh or eaten within a couple days.
Reheating
When reheating, I add a splash of milk or cream and gently warm it in a pan over low heat, stirring often, to bring back the sauce’s silky texture without drying out the prawns. The microwave works in a pinch, but I find the stovetop method is worth the extra minute for better taste.
FAQs
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Can I use frozen prawns for this Creamy Prawn Linguine Recipe?
Yes! Frozen prawns work well as long as you fully thaw and pat them dry before cooking. This prevents excess water from diluting the sauce and helps them sear nicely.
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What can I substitute if I don’t have white wine?
If you don’t have white wine, a splash of chicken stock or even a squeeze of lemon juice can add a similar brightness. Just avoid anything too strong that could overpower the delicate cream sauce.
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How can I tell when my prawns are perfectly cooked?
Look for prawns curling into a loose “C” shape with a pink, opaque color. Overcooked prawns curl tightly into an “O” shape and become rubbery, so remove them from the heat just as they turn pink.
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Can I make this Creamy Prawn Linguine Recipe dairy-free?
Definitely! Swap out the cream and butter for coconut milk and a little olive oil or dairy-free spread to create a creamy texture with a different but delicious flavor profile.
Final Thoughts
This Creamy Prawn Linguine Recipe has become one of my absolute favorites to whip up when I want something that tastes like it took a lot longer but didn’t take forever. There’s something about that scrumptious sauce paired with tender prawns and spicy kick that never fails to impress. Seriously, give it a go—I promise you’ll love how it feels like a little escape to the coast right from your own kitchen!
PrintCreamy Prawn Linguine Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Description
Creamy Prawn Linguine is a luscious and quick-to-make seafood pasta dish combining tender prawns with a rich, velvety cream sauce infused with garlic, shallots, and a hint of spicy red chilli. Tossed with al dente linguine and finished with Parmesan and fresh parsley, this recipe delivers a perfect balance of flavors and textures for a satisfying meal.
Ingredients
Prawns and Pasta
- 5–7oz / 150-200g raw peeled Prawns/Shrimp (fresh or thawed if frozen)
- 7oz / 200g Linguine or other long-cut pasta
Sauce
- 2/3 cup / 160ml Heavy/Double Cream, at room temperature
- 1/4 cup / 60ml Dry White Wine
- 1/4 cup / 20g freshly grated Parmesan
- 1 large Shallot, very finely diced (approx 1/4 cup)
- 1 large fresh Red Chilli, deseeded and very finely diced
- 1 clove Garlic, finely diced
- 1 tbsp finely diced Fresh Parsley, plus more to garnish
- 1 tbsp Butter, preferably unsalted
- Drizzle of Olive Oil
- Salt and Pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Drain and set aside, reserving some pasta water for later.
- Prepare and Cook Prawns: Pat the prawns dry with paper towels and season them with a pinch of salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the prawns and fry each side for about one minute until they turn light golden and are just cooked through. Remove prawns from the pan and reduce heat to medium.
- Sauté Aromatics: Melt the butter in the same pan. Add the finely diced shallot and deseeded red chilli, frying until they soften and begin to brown lightly. Add the garlic and sauté for another minute, releasing its aroma.
- Deglaze and Simmer: Pour in the dry white wine and let it simmer for a few minutes, stirring and scraping the pan to deglaze and incorporate the browned bits, until most of the wine has evaporated.
- Create the Cream Sauce: Stir in the heavy cream, followed by the chopped parsley and grated Parmesan. Season with salt and pepper to taste. Allow the sauce to simmer gently for a couple of minutes until it thickens slightly.
- Toss Pasta and Prawns with Sauce: Using tongs, transfer the cooked linguine directly into the pan with the cream sauce. Toss well to coat the pasta. Add the cooked prawns and toss again to combine all ingredients evenly. If the sauce is too thick, add reserved pasta water gradually to reach desired consistency, tossing continuously until the sauce clings well.
- Serve: Plate the creamy prawn linguine and garnish with additional parsley and Parmesan if desired. Serve immediately while warm.
Notes
- Prawn Selection: Fresh king prawns work best, but you may use smaller prawns or thawed frozen ones. Ensure they are deveined and ready to cook.
- Cooking Prawns: Raw prawns hang straight, turn into a ‘C’ shape when perfectly cooked, and ‘O’ shape if overcooked. They cook quickly and continue cooking when mixed with hot pasta.
- Chilli Choice: Fresh red chillies add mild heat and flavor; deseed them for less spice. Alternatively, dried chili flakes can be used, starting with 1/4 tsp and adjusting to taste.
- Calories Estimate: Values approximate using half the olive oil amount specified (about 1/2 tbsp).