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This Prawn Linguine is an incredibly easy and yet amazingly delicious dish that will make you feel like you’re eating out. With only 6 ingredients and ready in under 20 minutes, it is a great recipe to add to your weekly line-up.
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
Prawn pasta is a fabulous recipe to have handy because it is so easy, but feels so fancy. Pasta is one of those dishes that is great year-round. Many of the ingredients are ones you will already have on hand, so you just need to pick up some raw prawns and make sure you have some fresh cream and parsley to be ready to go!
This creamy prawn pasta is so simple, yet has the perfect combination of flavours. The creamy sauce with the garlic prawns and just a kick from the red pepper flakes? It’s perfection in a dish!
Another great thing about pasta with prawns is how easy it is to mix it up! Swap out the prawns for your favourite meat or even tofu and you have a whole new dish that you’ve already mastered! You can also add in vegetables or other seasonings to make this creamy prawn linguine just the way you like it.
This was inspired by my Mushroom Alfredo, and pairs well with this amazing Air Fryer Broccoli recipe. If you want another delicious way to enjoy prawns, try my Easy Prawn Curry recipe, Prawn Salad or Prawn Noodles.
Ingredients to make Prawn Linguine
- Linguine – noodles are a flatter version of spaghetti and give a better surface area to mop up all that creamy garlic sauce.
- Raw Prawns – de-veined which are readily available and absolutely delicious.
- Cream – I use soya cream, but any cream such as heavy cream or double cream will help make this shrimp linguine creamy.
- Garlic Cloves – gives just the right bit of flavour to this garlic prawn pasta.
- Red Pepper Flakes – Just a pinch is all that’s needed for the perfect bit of heat.
- Fresh Parsley – adds a nice pop of colour and fresh flavour.
See recipe card for full information on ingredients and quantities.
Substitutions
- Linguine – You can use any type of pasta noodle here. If you still want to keep the same feel, try to make a prawn tagliatelle, prawn fettuccine or prawn spaghetti dish instead.
- Prawns – You could replace prawns with chicken, sausage, salmon, steak, or even tofu! I do make a similar sauce over on my Vegan Mushroom Pasta.
- Cream – Whole milk, cream cheese, sour cream, or coconut milk can all give the same creamy texture to this dish.
- Red Pepper Flakes – You can use your own preferred seasonings here – oregano, basil, etc.
Variations
- Spicy – For a bit more spice, you can add some chilli flakes to the recipe or a generous amount of black pepper.
- Deluxe – If you’re going deluxe, serve up a King Prawn Linguine with some tomato, peppers, and onions added in. You could also serve with a squeeze of lemon juice, grated lemon zest and grated parmesan cheese.
- Kid friendly – The taste is definitely kid-friendly already. You may need to cut the red pepper flakes down if they don’t like things spicy. If your kids don’t like prawns, some chicken will do quite nicely.
See this 10 minute spicy pasta version of this recipe on my website!
How to make Prawn Linguine
Step 1: Firstly, boil the linguine in salted water per packet instructions.
Step 2: Whilst it boils, heat a pan with olive oil, crush the garlic, and add it to the pan. Fry together for 2 minutes until the garlic is sizzling.
Step 3: Add the cream, raw prawns, red pepper flakes, salt, and pepper. Simmer until the prawns are pink.
Step 4: Drain the linguine and add it to the sauce along with the chopped parsley and a pinch of salt and pepper. Toss together until the linguine is coated in the sauce.
Hint: Stir the pasta while boiling to keep it from clumping.
Leftovers
Leftover prawn linguine can be kept in an airtight container in the fridge for 3-4 days. Reheat in the microwave or in a pot. You may want to add some water, milk, or cream to loosen the sauce a bit.
Recipe FAQs
Absolutely! You can most definitely enjoy a great pasta without a white wine sauce. My creamy prawn linguine is delicious and incredibly simple to make. The sauce is made of cream, garlic, red pepper flakes, and parsley. Very simple and still oh, so delicious!
Prawn linguine can be a meal unto itself if you add some veg in! Stir in some spinach at the end of cooking or halve some cherry tomatoes to top it off. For a special treat, oven-roast the tomatoes and mix them into the sauce. If you want to keep the recipe simple, serve it alongside a nice hunk of bread or a green salad instead.
They are actually different species, despite tasting similar! Prawns are generally bigger than shrimp and are known to have a sweeter taste. Because they are bigger, prawns are also generally more expensive. They also have some different looks when it comes to anatomy, but once they’re on our plate, it is more difficult to tell.
Yes! Be sure they are defrosted beforehand and then follow your regular instructions. If your prawns are pre-cooked, add them closer to the end of the recipe. Also, remember that prawns should only be reheated once, so if you use pre-cooked prawns, don’t plan on saving any for leftovers.
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Prawn Linguine
Ingredients
- 200 g linguine, (or fettuccine, tagliatelle or spaghetti)
- 240 g raw prawns, de-veined
- 250 ml cream, I use soya (see substitutions for more options)
- 2 garlic cloves, crushed
- 1 pinch red pepper flakes
- 1 handful fresh parsley, chopped
Instructions
- Boil the linguine in salted water as per packet instructions.
- Heat a pan with a 1 tbsp oil, crush the garlic and add to the pan and fry together for 2 minutes until the garlic is sizzling.
- Add the cream, raw prawns, red pepper flakes, salt and pepper and simmer until the prawns are pink.
- Drain the linguine and add directly into the sauce along with the chopped parsley, pinch of salt and pepper and stir together until the linguine is coated in the sauce.
Used cooked prawns as I did not have any fresh ones. Added sweet peppers, cherry tomatoes and a few frozen peas. So quick and tasty.
Thank you Nick!
Was so easy to make and tasted incredible.
Will be making again & again.
Thanks so much Karen 🙂
This was really easy and super tasty!
Thank you Sue 🙂