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
Units
Scale
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).
