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Creamy Prawn Linguine

December 12, 2022 (Last Updated: April 17, 2024) by Chris Collins

This pasta is loaded with juicy prawns and wrapped in a dreamy creamy sauce!

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…

close up shot of creamy prawn linguine on small white plate with silver fork on the side

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).

4 step by step photos showing how to pan fry prawns

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).

6 step by step photos showing how to make prawn linguine

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?!

close up shot of prawn linguine in skillet garnished with fresh parsley

How to make Prawn Linguine (Full Recipe & Video)

close up shot of creamy prawn linguine on small white plate with silver fork on the side

Creamy Prawn Linguine

This pasta is loaded with juicy prawns and wrapped in a dreamy creamy sauce!
5 from 6 votes
Print Pin Rate
Servings (click & slide): 2
Course: Dinner / Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories per serving: 880kcal
Cost per serving: £4 / $5

Equipment:

  • Large Pan & Wooden Spoon
  • Large Pot & Tongs
  • Sharp Knife & Chopping Board
  • Paper Towel
  • Fine Cheese Grater

Ingredients (check list):

  • 5-7oz / 150-200g raw peeled Prawns/Shrimp (see notes)
  • 7oz / 200g Linguine, or other long-cut pasta
  • 2/3 cup / 160ml Heavy/Double Cream, at room temp
  • 1/4 cup / 60ml Dry White Wine
  • 1/4 cup / 20g freshly grated Parmesan
  • 1 large Shallot, very finely diced (approx 1/4 cup)
  • 1 large fresh Red Chilli, deseeded & very finely diced (see notes)
  • 1 clove of Garlic, finely diced
  • 1 tbsp finely diced Fresh Parsley, plus more to garnish if desired
  • 1 tbsp Butter, preferably unsalted
  • drizzle of Olive Oil
  • Salt & Pepper, as needed

Instructions:

  • Add pasta to salted boiling water and cook until al dente.
  • Pat prawns dry and season all over with a pinch of salt and pepper.
  • Add a drizzle of oil to a large pan over medium-high heat. Add the prawns and fry each side for a minute or so until light golden and just cooked through the centre. Remove and lower heat to medium.
  • Melt in butter then add shallot and chilli. Fry until soft and just starting to pick up colour, then add in garlic and fry for another minute. Pour in the wine and simmer for a few mins until mostly evaporated, deglazing the pan with your wooden spoon as necessary.
  • Pour in the cream then stir in parsley, parmesan and salt & pepper to taste. Simmer for a couple of mins until it begins to thicken, then use your tongs to transfer the cooked pasta straight from the pot into the sauce. Toss to combine, then toss in the prawns. Use the leftover pasta water to thin out the sauce as needed. If you add too water pasta water, just continue tossing until the sauce thickens and clings to the pasta.
  • Serve up with extra parsley/parmesan if desired!

Quick 1 min demo!

Notes:

a) What kind of prawns to 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). You can use frozen, just make sure you thaw them first.
b) How do I know when the prawns are cooked? - General rule of thumb: 'hangs straight' (raw), 'C shape' (cooked) and 'O shape' (overcooked). They won't need long at all, especially since they'll carry on cooking as you toss them through the hot pasta.
c) Chilli - I typically use regular store-bought red chillies you find in the fresh herb section at the shops. 1 will give you a very gentle kick of spice (just make sure they're definitely de-seeded). The flavour of fresh chilli is nice, but you could sub dried chilli flakes if you'd prefer (start off with 1/4 tsp and work up).
d) Calories - Whole recipe divided by 2 assuming 1/2 tbsp olive oil. 

Your Private Notes:

Nutrition:

Nutrition Facts
Creamy Prawn Linguine
Amount Per Serving
Calories 880 Calories from Fat 403
% Daily Value*
Fat 44.77g69%
Saturated Fat 24.793g124%
Trans Fat 0.347g
Polyunsaturated Fat 2.951g
Monounsaturated Fat 14.01g
Cholesterol 268mg89%
Sodium 409mg17%
Potassium 754mg22%
Carbohydrates 88.52g30%
Fiber 11.8g47%
Sugar 4.92g5%
Protein 30.2g60%
Vitamin A 2015IU40%
Vitamin C 37mg45%
Calcium 234mg23%
Iron 2.09mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart
Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

For more similar recipes check out these beauties:

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Recipe Rating




15 Comments

  • Reply
    Karen
    May 16, 2024 at 11:34 am

    5 stars
    My husband has made this a few times now and it is always delicious! He made it for friends last night and today they asked for the recipe 🙂

    • Reply
      Chris Collins
      May 16, 2024 at 5:23 pm

      So pleased to hear, Karen! Thanks so much for the review 🙂 C.

  • Reply
    Paul Garrett
    January 6, 2024 at 1:38 pm

    Delicious, easy recipe for a very tasty dish, would definitely recommend.

    • Reply
      Chris Collins
      January 6, 2024 at 8:21 pm

      Cheers Paul! C.

  • Reply
    Sarah
    August 10, 2023 at 12:05 am

    This looks so delicious…. Calorie count is scaring me though. Do you have any suggestions for adjustments I could make to reduce the calories without ruining the dish too much?

    • Reply
      Chris Collins
      August 10, 2023 at 10:08 am

      You could give light cream a go, although I haven’t tried it myself so can’t offer too much insight on how it’d turn out! C.

  • Reply
    Joy
    June 30, 2023 at 7:46 pm

    5 stars
    Just made this, it was delicious and so easy to put together. Took longer to prep than cook

    • Reply
      Chris Collins
      July 1, 2023 at 4:10 pm

      Thanks so much for the review, Joy! 🙂 C.

  • Reply
    David
    May 22, 2023 at 8:03 pm

    5 stars
    Oh my god. This was so delicious! Just made this!

    If you want to add more Pasta. I recommend doubling the wine/stock and increasing the cream a bit 🙂

    So so so good!

    Thank you 🙂

    • Reply
      Chris Collins
      May 23, 2023 at 10:30 am

      So great to hear this went down well, David! Thanks for the review 🙂 C.

  • Reply
    Mark Legg
    March 9, 2023 at 1:57 pm

    5 stars
    The flavour was delicious i used creme fresh instead of cream and added a green chilli and also kept the chilli seeds and instead of wine i used more creme fresh i cooked this for someone had never had prawns before they seemed to enjoy it

  • Reply
    Lynn
    February 6, 2023 at 8:20 pm

    5 stars
    Yum! Loads of compliments x

    • Reply
      Chris Collins
      February 7, 2023 at 10:36 am

      Thanks Lynn! C.

  • Reply
    Claire
    December 17, 2022 at 10:44 am

    5 stars
    Made this for me and my boyfriend and it was absolutely delicious.

    • Reply
      Chris Collins
      December 17, 2022 at 11:13 am

      So great to hear, Claire! Thanks for the review! C.

    5 KNOCKOUT

    DINNERS

    YOU'LL NEVER STOP MAKING!

    A FREE EMAIL SERIES, FROM ONE FOODIE TO ANOTHER