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!
Fettucine Alfredo – also see One Pot Chicken Alfredo Pasta
Baked Mac and Cheese – and try the Shrimp version!
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.
Made this on saturday as part of my italian festa dinner party. It was so easy and quick to make and so yummy. It disappeared as quick with great reviews. Thanks Nagi.
I’m so happy it was a hit!
Best pasta i ever made. Did add some onions and mushrooms. Didnt have any wine so added some red wine vinegar instead.
That’s so great to hear Arthur! ❤️
Delicious
Thanks Catherine!
I have made this for my family 3 times now and it’s become a part of our weekly rotation. My kids love it and it’s so easy to make during the weekday. It’s a win win and a keeper.
Wahoo! This makes my day 🙌
Absolutely AMAZING! Thank you so much!
I’m so glad you loved it Simona!!
Just great. Success from first try.
Wahoo! Great news!
Hi, can i use chicken stock instead of chicken broth? can’t wait to make this on Friday!!
This was amazing!!!!! Did add a few things like peri peri spice and a little lemon juice when cooking prawns separately but damn it was on point and amazing! Thank you so much for the recipe.
Loved it!!! Made this last Monday for the family, and there were no leftovers. Thanks for sharing your amazing culinary skills!! Xx
Oooh I love this one too!! Glad you loved it Jen! N x
Please delete previoys comment. I accidentally gave 4 stars instead of 5.
Had this tonight with bacon and chilli flakes added too. Was lovely, thank you!
Just made this and I love it and will make it again Easy to make too
This is delicious and so easy to make. I used chicken broth instead wine because my husband can’t have wine.
Hi can we use half box of cooking cream and half box of whipping cream? TQ
My 16-year-old son and I made this tonight – it is AWESOME! Thank you for an outstanding recipe – and so many helpful details (such as recommended wine!)!
Hi Nagi, I made this last month for my hubby as his request. I dont eat prawn but I followed your recipe and it turned out PERFECT! thanks again…
Sheila
🙌🏻 🙌🏻 LOVE hearing that! Thanks for letting me know Sheila! N x
Hi Nagi
I thank my lucky days for discovering your website.
I made this scrumptious meal and it was absolutely ‘yummo’ and ‘delicio-mo’. New words I’ve formed but don’t fault me for that.
I made this with Gluten Free Pasta, Zylmil (Lactose Free Thickened Cream), plenty of Garlic (who doesn’t love Garlic!). Fresh green prawns (patted dry, thanks for the tip!) and the result was spectacular.
Thank you again Nagi, love your down to earth nature, your humbleness with your cooking and Dozer is just gorgeous (can I adopt him?)
I just have to perfect the art of not leaving my kitchen in a mess.
All the best Nagi
Melody
Wow, so simple and delicious as usual :). ALL your recipes never fail to disappoint.
This recipe has become a staple of our weekly meal planning! We use fresh prawns and fresh grated parmesan– so far Parmegianno-Regianno has the best flavor, but Parmeggiano-Stravecchio is pretty tasty, too. After making recipe the first time, we have added 1-2 extra cloves of garlic. That said, the garlic in the States is junk! Ever grateful to Nagi & Dozer for their recipe!
That’s so great to hear Joey! I’m so happy to hear that! N x ❤️
Made this as a mid-week meal. Absolutely amazing and creamy – no dry sauce here. I used more garlic just because I love it. Used 25% cream instead of what was recommended. Perfect dish to finish up that white wine.
I always love how your dishes have plenty of sauce in them … !
That’s great AGill! So pleased you enjoyed this, thanks for letting me know! N x
Such a delicious and versatile creamy sauce! Added blanched asparagus, baby peas and mushies, and I’m in heaven