Creamy Garlicky Prawn Pasta

Ingredients

• 1 packetpasta of your choice
• 4 cupslarge prawns or shrimps, peeled, cleaned and deveined
• 4 tbspheavy or thickened cream
• 6 clovesgarlic, minced
• 1/2 cupchicken stock
• 1 cupcherry tomatoes, halved
• 2 tbspextra-virgin olive oil
• 1/2 tspsalt
• 1/4 tspground black pepper
• 2 tbspparsley, chopped
• 2 tbspParmesan, freshly grated

Instructions

1. 1

   Cook the pasta

   Cook the pasta in salted water until al dente, following the packet instructions. Reserve 1 cup of pasta water before draining.

2. 2

   Marinate the prawns

   While the pasta cooks, mix the prawns with one-third of the minced garlic, 1 tbsp olive oil, and half of the salt and pepper. Leave to marinate for 5 minutes.

3. 3

   Fry the garlic

   Heat the remaining olive oil in a large pan over medium heat. Add the remaining garlic and cook until fragrant.

4. 4

   Cook the prawns

   Add the marinated prawns and turn the heat up to high. Cook for 1 minute, flip them, then cook the other side for 1 minute. Remove the prawns from the pan and set aside.

5. 5

   Cook the tomatoes

   Add the cherry tomatoes to the pan and stir for 1 minute.

6. 6

   Reduce the stock

   Pour the chicken stock into the pan and let it reduce by half.

7. 7

   Add the cream

   Stir in the cream, then immediately turn the heat down to low and bring the sauce to a simmer.

8. 8

   Return prawns

   Add the prawns and cooked pasta back to the pan. Season with the remaining salt and pepper to taste.

9. 9

   Adjust the sauce

   Mix thoroughly and add half of the reserved pasta water. Add the rest if needed, and cook until the sauce reaches your preferred consistency.

10. 10

    Finish and serve

    Scatter over the parsley and Parmesan, then add more black pepper to serve.

What is creamy garlicky prawn pasta?

This is a quick pasta dish built around prawns, garlic and a creamy pan sauce, with cherry tomatoes for a little freshness. It is Italian-inspired in its use of pasta, olive oil and Parmesan, though the recipe does not specify a particular regional origin.

The sauce comes together in the same pan used for the prawns, so it picks up their flavour. A little reserved pasta water helps bring the cream, stock and pasta together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 680 calories, 52g protein, 91g carbs, 16g fat.

Most of the carbohydrates come from the pasta, while the olive oil and cream contribute much of the fat. Prawns provide the main protein, with a smaller amount from the pasta and Parmesan. Add a green salad or vegetables alongside to make the plate more varied.

Choosing the ingredients

Prawns: Use peeled, cleaned and deveined prawns so they are ready to cook. Similar-sized prawns are easier to cook evenly.

Pasta: Choose a shape that catches sauce, such as penne or fusilli, or use a long pasta if that is what you have. Cook it just to al dente, as it will briefly return to the pan.

Getting the prawns right

Quick cooking: The prawns cook for 1 minute on each side over high heat. Take them out as soon as they are opaque and cooked through; leaving them in the pan while making the sauce can overcook them.

Garlic: The recipe divides the minced garlic between the prawn marinade and the pan. Let the pan garlic turn fragrant, but avoid letting it brown, which can make its flavour harsh.

Building the sauce

Stock: Let the stock reduce by half before adding the cream, so the sauce has time to concentrate. Keep an eye on the pan as it reduces.

Pasta water: Add the reserved water gradually, starting with half. Its starch helps the sauce coat the pasta; use more only if the mixture needs loosening.

Checking texture and doneness

Pasta: It should be tender but still have a slight bite when drained. The final brief toss in the sauce will finish warming it through.

Sauce: Aim for a creamy coating rather than a watery pool at the bottom of the pan. If it looks too thick, loosen it with more pasta water; if it is loose, let it cook briefly while stirring.

Timing and serving

Pasta first: Start cooking the pasta, then prepare the prawns while it boils. This keeps the components ready to combine without leaving the prawns sitting in the hot pan.

To serve: Finish with parsley, Parmesan and extra black pepper. A crisp green salad or simply steamed vegetables make a fresh contrast to the creamy sauce.

Recipe notes & tips

• Reserve the pasta water before draining so you have it ready when the sauce needs adjusting.
• Cut the tomatoes in half before cooking so they soften quickly in the pan.
• Use a large pan to give the prawns room to cook in a single layer.
• Grate the Parmesan just before serving for a fresh, even finish.
• Taste the sauce before adding all the remaining salt, as the stock and Parmesan can also be salty.

Variations

• Add spinach: Stir in a handful near the end and let it wilt in the warm sauce.
• Use lemon: Add a little lemon zest or juice at the end for a brighter finish.
• Choose another pasta: Swap in a different pasta shape, cooking it al dente as directed on its packet.
• Add chilli: Include a pinch of chilli flakes with the garlic for gentle heat.
• Use vegetable stock: Replace the chicken stock with vegetable stock for a different base.

Common mistakes to avoid

• Overcooking the prawns: Cook them for 1 minute per side, then remove them while you make the sauce.
• Browning the garlic: Keep it over medium heat and take care to stop once it smells fragrant.
• Adding all the pasta water at once: Start with half and add more only as needed to adjust the sauce.
• Overcooking the pasta: Drain it when it is al dente so it keeps some bite after being returned to the pan.
• Skipping the stock reduction: Let it reduce by half before stirring in the cream, as the method directs.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat gently in a pan, adding a splash of water to loosen the sauce; avoid prolonged heating so the prawns do not become tough.

Frequently asked questions