This Prawn Linguine is an incredibly easy and delightfully flavorful dish that will make you feel like you’re dining out. With just 6 ingredients and ready in under 20 minutes, it’s a perfect option for weeknight meals or a quick, impressive dinner.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Prawn Linguine
- Substitutions
- Variations
- How to make Prawn Linguine
- Leftovers
- Recipe FAQs
- More Prawn Recipes
- Rate it…
- Prawn Linguine Recipe
Why this recipe works
Prawn pasta is a versatile, quick recipe that feels elegant while being simple to prepare. Most of the ingredients are pantry staples, so you often only need fresh prawns, cream, and parsley to get started. The creamy sauce, garlic, and a hint of red pepper flakes combine to create a well-balanced, comforting flavor profile.
This creamy prawn linguine is easy to adapt: swap prawns for chicken, salmon, steak, or tofu, and add vegetables or different herbs to suit your taste. It’s a dependable base recipe that you can customize for many occasions.
Ingredients to make Prawn Linguine
- Linguine – Flatter than spaghetti, it picks up the creamy sauce well.
- Raw prawns – De-veined prawns cook quickly and taste great.
- Cream – I use soya cream, but heavy cream, double cream or other alternatives work too.
- Garlic cloves – Crushed garlic gives the sauce its savory base.
- Red pepper flakes – A pinch adds a pleasant kick.
- Fresh parsley – Chopped parsley brightens the dish and adds color.
See the recipe card for exact quantities.
Substitutions
- Pasta: Use fettuccine, tagliatelle, spaghetti, or any pasta you prefer.
- Prawns: Replace with chicken, sausage, salmon, steak, or tofu for a different protein.
- Cream: Whole milk, cream cheese, sour cream, or coconut milk can be used to create a creamy sauce.
- Seasonings: Swap red pepper flakes for dried oregano, basil, or your favorite spice blend.
Variations
- Spicy: Add extra chilli flakes or freshly chopped chilli for more heat.
- Deluxe: Add tomatoes, peppers, and onions, and finish with lemon zest and grated parmesan.
- Kid-friendly: Reduce or omit red pepper flakes and substitute prawns with chicken if preferred.
How to make Prawn Linguine
Step 1: Boil the linguine in salted water according to packet instructions.
Step 2: While the pasta cooks, heat a pan with olive oil, add crushed garlic, and fry for about 2 minutes until fragrant.
Step 3: Add the cream, raw prawns, red pepper flakes, salt and pepper. Simmer until the prawns turn pink and are just cooked through.
Step 4: Drain the pasta and add it to the sauce. Stir in the chopped parsley and adjust seasoning with salt and pepper. Toss until the linguine is well coated.
Hint: Stir the pasta while boiling to prevent it from sticking.
Leftovers
Store leftover prawn linguine in an airtight container in the fridge for 3–4 days. Reheat gently on the stove or in the microwave, adding a splash of water, milk, or cream to loosen the sauce as needed.
Recipe FAQs
Yes. This creamy prawn linguine relies on cream, garlic, red pepper flakes, and parsley for flavor, so it’s delicious without white wine.
Serve it with a simple green salad, crusty bread, or stir in vegetables like spinach or halved cherry tomatoes for a more complete meal.
Prawns and shrimp are different species but similar in taste. Prawns are often larger and slightly sweeter, though both work well in recipes.
Yes. Thaw frozen prawns before cooking. If using pre-cooked prawns, add them near the end of cooking to avoid overcooking.
More Prawn Recipes
- Thai Red Prawn Curry
- Prawn Curry
- Garlic Prawns
- Prawn Noodles
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Rate it…
If you try this Prawn Linguine, please leave a star rating and a comment to share how it turned out. Feedback is always appreciated.
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 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 1 tbsp oil, crush the garlic and fry for 2 minutes until fragrant.
-
Add the cream, raw prawns, red pepper flakes, salt and pepper. Simmer until prawns are pink and cooked through.
-
Drain the linguine and add to the sauce with chopped parsley. Toss until the pasta is evenly coated.
Notes
Substitutions & Variations: See the substitutions and variations listed above.
To Store: Keep in an airtight container in the fridge for 3–4 days. Reheat gently and add a splash of liquid if needed.
To Freeze: Freeze in an airtight container for 3–5 months. Defrost in the fridge before reheating and add liquid if required.
Tip 1: Add vegetables for color and extra flavor.
Tip 2: Add fresh chilli or more flakes if you prefer heat.
Tip 3: Substitute other proteins like chicken, steak or tofu depending on dietary preference.
Nutrition
