There’s something about a big bowl of pasta with prawns that instantly feels like a little escape from a regular weeknight. Creamy prawn linguine is one of those dishes I reach for when I want something special but don’t want to spend the entire evening in the kitchen. It’s quick, it’s elegant, and the flavors are so comforting.
The creamy garlic sauce clings to every strand of pasta, and the lemon cuts through just enough to keep it bright and light. The prawns bring that soft, sweet bite, making the whole dish feel balanced and satisfying.
Why This Dish Is So Good
Pasta with seafood always feels a little fancy, but this one doesn’t require complicated steps. I can make it on a quiet evening at home or for a dinner date and it always turns out just right. It’s rich but not heavy — a balance I love.
The best part is how fast it comes together. In less than half an hour, I can go from craving something cozy to twirling creamy pasta on a fork. It’s the kind of recipe that makes everyday cooking feel a little more like an occasion.
Ingredients That Make It Shine
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Linguine: Fresh linguine gives a silky texture, but dried pasta works perfectly too.
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Butter: Brings richness to the sauce. I always stick with real butter here — it makes a difference.
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Prawns: I use medium to large prawns because I like that meaty bite. Fresh or frozen (thawed) both work.
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Garlic: A must. It’s the backbone of the sauce.
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White Wine: Any dry white wine adds a subtle tang and depth.
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Italian Herbs & Chili Flakes: For gentle warmth and flavor.
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Double Cream & Crème Fraîche: These make the sauce luscious without being overly heavy.
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Parmesan: Brings everything together with a nutty finish.
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Lemon Juice & Parsley: Brightens the whole dish at the end.
I’ve tried making this with spaghetti and tagliatelle too, and it still works beautifully. But linguine really holds the sauce the best.
Step-by-Step Method
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Cook the pasta: Boil the linguine two minutes less than the package says. This way, it finishes cooking in the sauce.
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Sauté the prawns: Melt butter in a wide pan, add the prawns, and cook until lightly golden. This takes about 5 minutes.
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Add garlic and wine: Once the prawns have color, stir in the garlic for a minute, then add wine, herbs, and chili flakes. Let it simmer down so the wine reduces and deepens the flavor.
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Make the sauce: Stir in the cream, crème fraîche, and parmesan. Let it bubble gently until smooth and creamy.
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Finish the pasta: Add the linguine straight into the pan, toss everything together, and let it cook for a couple of minutes so the sauce coats every strand.
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Brighten and serve: Add lemon juice, chopped parsley, and season with salt and pepper. Serve immediately.
I usually keep some of the pasta water aside — a splash can help loosen the sauce if it thickens too quickly.
Tips From My Kitchen
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If you love heat, a touch more chili flakes makes this dish even more exciting.
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Don’t overcook the prawns — they only need a few minutes. Overcooked prawns turn rubbery fast.
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The lemon is key. It balances the creaminess and gives the dish a fresh finish.
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Freshly grated parmesan melts better than pre-grated. It gives the sauce that silky texture.
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Serve it straight away. This is one of those pastas that tastes its best the moment it hits the plate.
Make Ahead and Storage
This pasta is best eaten fresh. If you do have leftovers, store them in an airtight container in the fridge for up to two days. When reheating, add a splash of cream or pasta water to bring the sauce back to life. But truthfully, nothing beats that just-cooked creaminess.
FAQs
Can I use frozen prawns?
Yes, just make sure they’re thawed and patted dry before cooking so they sear nicely instead of steaming.
Can I skip the wine?
You can use a splash of chicken or vegetable stock instead. The wine just adds a little extra depth.
What pasta works best besides linguine?
Tagliatelle or spaghetti are great alternatives. Just make sure it’s long pasta that can catch the sauce.
Can I make this less creamy?
Use a bit less cream and balance it with more lemon juice and pasta water for a lighter sauce.
Creamy Prawn Linguine
This creamy prawn linguine is the kind of pasta dish that feels elegant without any fuss.
Ingredients
- 350 g (12 oz) linguine
- 30 g (1 oz) butter
- 250 g (9 oz) prawns or shrimp, peeled and deveined
- 4–5 garlic cloves, minced
- 100 ml (½ cup) dry white wine
- ½ teaspoon Italian herbs
- ¼ teaspoon red chili flakes
- 200 ml (1 cup) double cream
- 2 tablespoons crème fraîche
- 25 g (1 oz) grated Parmesan cheese
- Juice of ½ lemon
- Freshly chopped parsley, to garnish
Instructions
- Cook the linguine in salted boiling water, removing it about two minutes before the time suggested on the package so it’s still slightly firm.
- While the pasta cooks, melt the butter in a large skillet over medium heat. Add the prawns and cook for about 5 minutes, just until they turn pink and lightly golden. Add the minced garlic and sauté briefly until fragrant.
- Pour in the white wine along with the Italian herbs and chili flakes. Let the sauce gently simmer for around 5 minutes, allowing the wine to reduce and the flavors to deepen.
- Stir in the double cream, crème fraîche, and Parmesan. Cook until the sauce turns smooth and velvety. Add the cooked pasta straight into the pan, tossing well so the noodles soak up the sauce.
- Finish with a squeeze of fresh lemon juice and a sprinkle of parsley. Taste and adjust seasoning if needed. Serve hot for the ultimate creamy prawn pasta experience.
Nutrition Information
Yield
3Serving Size
1Amount Per Serving Calories 801Total Fat 42gSaturated Fat 25gTrans Fat 1gUnsaturated Fat 13gCholesterol 296mgSodium 1113mgCarbohydrates 68gFiber 4gSugar 14gProtein 34g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Creamy prawn linguine is the kind of pasta I turn to when I want something comforting but still a little elegant. The combination of garlic, lemon, cream, and prawns never disappoints — it’s a dish that feels both effortless and special.
Whether it’s a weeknight dinner or a stay-at-home date night, this is one of those recipes that always earns a clean plate. Every twirl of linguine feels like a small reminder of why simple ingredients, cooked with care, can make something wonderful.
