Pasta With Prawns and Spinach (5 Ingredients)

Ingredients

• 15 ml (1 tablespoon)olive oil
• 1 clovegarlic
• 12prawns
• 100 g (3.5 oz)spinach
• 120 ml (1/2 cup)light cream (20%)
• 170 g (6 oz)pasta

Instructions

1. 1

   Boil the pasta

   Bring a saucepan of water to the boil, add the pasta and cook it while you prepare the sauce.

2. 2

   Chop the garlic

   Finely chop the garlic clove.

3. 3

   Warm the garlic

   Pour the olive oil into a frying pan, add the chopped garlic and stir to coat it in the oil.

4. 4

   Cook the prawns

   After 10 seconds, add the prawns. Cook them for about 1 minute on each side, until their colour changes.

5. 5

   Add the spinach

   Add the spinach to the pan and mix it with the prawns.

6. 6

   Add the cream

   Pour the light cream into the pan and stir everything together, then turn off the heat.

7. 7

   Drain the pasta

   When the pasta is ready, drain it and add it to the pan with the spinach and prawns.

8. 8

   Combine and finish

   Mix everything well and cook over a low heat for 2 minutes.

What is pasta with prawns and spinach?

This is a quick, creamy pasta dish built around prawns, leafy spinach and garlic. It draws on familiar Italian-style pasta pairings, though the recipe is a simple home-cooking version rather than a region-specific classic.

The method keeps the sauce uncomplicated: the prawns cook in garlic-infused oil, spinach joins them in the pan, and cream brings the ingredients together. Adding the cooked pasta at the end helps coat it in the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 608 calories, 22g protein, 68g carbs, 28g fat.

The pasta supplies most of the carbohydrates, while olive oil and cream contribute much of the fat. Prawns provide protein, with smaller contributions from the pasta and spinach; serve the dish with extra vegetables or a salad for a more balanced plate.

The key ingredients

Prawns: use peeled prawns if you want to keep preparation quick. They need only a short time in the pan, until their colour changes.

Spinach: fresh spinach wilts down as it meets the warm ingredients. Stir it through so it is evenly distributed rather than left in a pile.

Light cream: the 20% cream gives the dish a creamy finish. Stir it in after the spinach, then turn off the heat as the recipe directs.

Getting the timing right

Pasta: start it in boiling water while you prepare the garlic and sauce. Check it for doneness as it cooks, since the recipe does not specify a cooking time.

Prawns: cook them for about 1 minute on each side, just until their colour changes. Keep an eye on them, as small prawns can cook quickly.

Finishing: drain the pasta when ready, then let it heat with the sauce for 2 minutes over a low heat. This gives the ingredients time to combine without prolonged cooking.

Building the garlic sauce

Add the finely chopped garlic to the olive oil and stir it through. The recipe calls for only 10 seconds before the prawns go in, so have them ready to add promptly.

Once the cream is stirred in, turn off the heat before adding the pasta. Keep the final cooking gentle and mix well so the cream, spinach and garlicky oil coat the pasta.

Choosing pasta and serving

Use a pasta shape that catches sauce well, such as penne, fusilli or tagliatelle; the ingredient list does not specify a shape. Cook it in plenty of boiling water and drain it before combining.

Serve the pasta straight away while the sauce is warm. A crisp green salad or steamed vegetables make an easy side alongside the prawns and spinach.

Texture and doneness cues

Prawns: look for a change in colour on both sides, as described in the method. Avoid extending their cooking unnecessarily, which can make them firm.

Spinach: it should wilt into the mixture when stirred with the warm prawns and sauce. The finished pasta should be coated, not left with the cream sitting separately in the pan.

Recipe notes & tips

• Have the prawns and chopped garlic ready before heating the oil, as the first sauce steps move quickly.
• Start the pasta water first so the sauce and pasta can be prepared at the same time.
• Cook the prawns only until their colour changes on both sides.
• Stir the spinach through the prawns so it wilts evenly.
• Drain the pasta when it is ready and add it to the pan promptly.
• Keep the final 2 minutes of cooking over a low heat.

Variations

• Add lemon: squeeze a little lemon over the finished pasta for a bright note.
• Use wholewheat pasta: swap it for the same amount and cook according to its packet instructions.
• Add chilli: stir a pinch of chilli flakes into the oil with the garlic.
• Include mushrooms: cook sliced mushrooms in the pan before adding the prawns.
• Use fresh herbs: scatter chopped parsley over the dish just before serving.

Common mistakes to avoid

• Overcooking the garlic: add the prawns after the stated 10 seconds so the garlic does not spend too long in the hot oil.
• Crowding the timing: prepare the prawns before starting the sauce so they can go in promptly.
• Overcooking the prawns: take them off the heat once their colour changes on both sides.
• Adding undrained pasta: drain it before transferring it to the sauce so the dish is not watery.
• Using high heat at the finish: keep the pasta and sauce on low for the final 2 minutes.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat gently in a pan until piping hot, adding a small splash of water if the sauce has thickened; avoid reheating more than once.

Frequently asked questions