Linguine with Creamy Prawn & Garlic Sauce

Prawns, garlic and cream are a heavenly combination.  This pasta is one of my favourites but maybe not something to indulge in every day. It’s rich and delicious and just the thing for a cold night when you don’t have much time to get dinner on the table but want something super tasty.

Ingredients – Serves 2-3

250g Linguine
1/4 cup olive oil
6-7 prawns per person, shelled and deveined
6 cloves of garlic, pressed in a garlic press
1 long red chilli, deseeded and finely chopped (keep the seeds if you want it more spicy)
1/4 cup white wine
300ml single cream
A handful of freshly grated Parmesan
1 bunch of chives finely chopped
Salt

Method

Heat the olive oil in a skillet or frypan and add the garlic, chilli and a pinch of salt. Sauté over medium low heat until the garlic is fragrant and softened but be careful not to get any colour on it.  Increase the heat and add the prawns. Sauté for a minute or two, turning the prawns occasionally, until they have changed colour. Add the wine and simmer for a couple of minutes to reduce slightly.  Add the cream and some more salt and continue to cook until the cream has thickened.  This should take about 8-10 minutes.

  

Whilst the sauce is thickening bring a large pan of well salted water to the boil and cook the linguine until al dente and drain reserving a half cup of the pasta cooking water. Once the sauce has thickened take it off the heat and add the Parmesan and chives.  Add the drained pasta to the sauce and toss to coat the pasta.  If it looks like the pasta has absorbed all the sauce add a little of the pasta cooking water to the skillet and toss again.

15 thoughts on “Linguine with Creamy Prawn & Garlic Sauce

  1. I want to try this recipe. Can you “translate” how much olive oil and white wine is used in this recipe? I don’t understand the measurements above. 🙂

  2. Thank you so much for this recipe. It is the only good restaurant quality creamy prawn recipe I have ever found! Now I can make creamy garlic prawn pasta at home. Thank you!

    • Hi Trish, Any type of white wine that you would normally drink – definitely not cooking wine which can be quite horrid. I use either Pinot Grigio or chardonnay as that is what we normally have on hand but sad blanc oe semillion would be fine too.

    • Hi Farahana, If you didn’t want to use any alcohol (which will by the way evaporate) you could substitute with chicken or vegetable stock that has a tiny tiny splash of lemon juice in it.

  3. I had a creamy garlic prawn pasta at a restaurant recently and loved it so much I wanted to try replicate it at home. The picture looked very similar so thought I’d give this one a go, Can’t believe the first recipes I tried was spot on. This is heaven and actually better than restaurant with the hint of chilli. Thank you so much for this pasta recipe!!!

    • Jennifer, so glad you enjoyed this recipe and funnily enough I came up with this recipe after trying a similar pasta dish in a restaurant and was desperate to recreate it at home.

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