Creamy prawn pasta
A rich and indulgent creamy prawn pasta made with succulent prawns, garlic, and a hint of chilli, all coated in a velvety Parmesan cream sauce. Balanced with fresh basil and a touch of tomato, this dish delivers restaurant-quality flavour in every bite.
Ingredients
Step-by-step preparation
Cook the pasta Bring salted water to a boil and cook your pasta until al dente. Reserve ½ cup of pasta water, then drain.
Sauté the base In a pan over medium heat, melt the butter. Add onions/shallots and cook until soft (2–3 mins). Stir in garlic and chilli, cooking until fragrant.
Cook the prawns Add prawns, season with all-purpose seasoning and a pinch of salt. Cook for 2–3 minutes until pink and just done. Remove and set aside.
Build the sauce In the same pan, add tomato paste and cook for 1–2 minutes. Pour in fish stock and let it reduce slightly.
Make it creamy Add double cream and stir well. Let it simmer gently for 3–5 minutes until slightly thickened.
Bring it together Add cooked pasta, prawns, and a splash of reserved pasta water if needed. Stir in Parmesan and basil.
Final seasoning Taste and adjust salt if needed. Simmer for another 1–2 minutes until everything is well coated.
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