This is one of those pasta recipes that looks and sounds a little fancy, but in reality, it’s so easy to make and goes down in around 20mins! Follow me…
Prawn Pasta
Prawns (aka ‘Shrimp’ if you’re reading from across the pond) really do lend themselves so neatly to a pasta dish.
What kind of prawns should I use?
I like using fresh king prawns, but you can use smaller ones if you wish. Most pre-packed prawns will come ready to cook (deveined etc).
Can I use frozen prawns?
You sure can, you’ll just need to thaw them beforehand. In terms of preparing the prawns, I first like to pat them dry. I find this helps when searing the prawns and encourages them to pick up colour more efficiently. I then like to season all over with a pinch of salt and pepper.
How do I know when the prawns are cooked?
Prawns cook very quickly and only need to be fried for a minute or so on each side. This is especially true as they’re going to be added back into the pasta and will carry on cooking. You’re looking to fry until they turn pink and pick up a golden colour. The general rule of thumb I keep by:
Raw Prawn – Hangs straight. Perfect Prawn – C shape. Overcooked Prawn – O shape.
Process shots: add prawns to chopping board (photo 1), pat dry and season (photo 2), add to pan with oil (photo 3), fry both sides then remove (photo 4).
Prawn Pasta Sauce
The sauce is an alfredo-style sauce, with a hint of chilli to break up the rich creaminess. I also love adding in some white wine, which will also help cut through the richness of the sauce. It’s important that you reduce the wine right down to burn off the alcohol, otherwise, the sauce will end up too sour.
What kind of pasta to use?
This dish is called prawn linguine, so I of course recommend using linguine. Having said that, any sort of long-cut pasta (spaghetti, fettuccine etc) will work just fine.
Starchy Pasta Water
For this recipe, I don’t recommend draining the pasta once it’s cooked. Instead, just use tongs to transfer the pasta straight from the pot to the pan, embracing any excess water that comes with it. The pasta water will help thin out and emulsify the sauce. You can then toss in more pasta water from the pot to thin out the sauce further as needed. Process shots: fry onion, garlic and chilli in butter (photo 1), and wine and reduce (photo 2), pour in cream (photo 3), stir in parmesan and parsley (photo 4), toss in pasta (photo 5), toss in cooked prawns (photo 6).
Serving Prawn Linguine
To finish, you really don’t need anything else other than some more parsley or parmesan (completely optional). After another delicious prawn recipe? Check out my Spicy Prawn Noodles and Garlic Butter Prawn Orzo! For the sister recipe to this dish check out my Tomato Prawn Pasta! Alrighty, let’s tuck into the full recipe for this prawn linguine shall we?!
How to make Prawn Linguine (Full Recipe & Video)
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