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If you’re looking for a quick, flavorful meal that feels elegant yet is incredibly easy to prepare, this prawn pasta with garlic and white wine is the perfect choice.
With succulent prawns, a zesty hint of lemon, and a rich, buttery sauce, this dish is a simple yet impressive way to bring restaurant-quality pasta to your home kitchen.
Perfect for a weeknight treat or a special dinner, it’s guaranteed to become a go-to favorite!
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Ingredients
- 200g linguine or spaghetti
- 25g butter
- 200g raw peeled prawns (tiger prawns work great!)
- 1 garlic clove, crushed
- 100ml white wine1 squeeze of lemon juice
- A small handful of flat-leaf parsley, roughly chopped
- Salt and pepper, to taste
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Instructions
Step 1: Cook the Pasta
- Boil a large pot of salted water.
- Add the linguine or spaghetti, and cook according to the package instructions.
- This usually takes around 8-10 minutes.
Step 2: Cook the Prawns
- While the pasta is cooking, melt a small knob of butter (about 10g) in a frying pan over medium heat.
- Once the butter starts sizzling, add the prawns.
- Cook for about 1 minute, until they start to turn pink.Stir in the crushed garlic, and cook for another minute to let the flavors blend.
Step 3: Make the Sauce
- Pour in the white wine and bring it to a gentle boil.
- Let the sauce simmer for a minute.
- Add the remaining butter and stir until it melts into the sauce.
- Season with a pinch of salt, pepper, and a squeeze of lemon juice for a fresh, zesty kick.
- Finally, toss in the chopped parsley.
Step 4: Combine and Serve
- Once the pasta is cooked, drain it and add it directly to the frying pan with the prawns and sauce.
- Gently toss everything together so the pasta absorbs the flavors.
- Divide the pasta between two bowls, making sure to pour any extra sauce over the top.
- Serve immediately and enjoy!
FAQs
What can I use instead of white wine?
If you prefer not to use wine, you can substitute it with chicken or vegetable broth for a similar depth of flavor.
How do I know when the prawns are cooked?
Prawns cook quickly and are ready when they turn pink and opaque. This usually takes 2-3 minutes. Be careful not to overcook them, as they can become rubbery.
Quick & Tasty Italian Prawn Pasta
Ingredients
- 200 grams linguine or spaghetti
- 25 grams butter
- 200 grams raw peeled prawns (tiger prawns work great!)
- 1 garlic clove crushed
- 100 ml white wine
- 1 squeeze of lemon juice
- A small handful of flat-leaf parsley roughly chopped
- Salt and pepper to taste
Instructions
Cook the Pasta
- Boil a large pot of salted water.Add the linguine or spaghetti, and cook according to the package instructions. This usually takes around 8-10 minutes.
Cook the Prawns
- While the pasta is cooking, melt a small knob of butter (about 10g) in a frying pan over medium heat.Once the butter starts sizzling, add the prawns. Cook for about 1 minute, until they start to turn pink.Stir in the crushed garlic, and cook for another minute to let the flavors blend.
Make the Sauce
- Pour in the white wine and bring it to a gentle boil.Let the sauce simmer for a minute.Add the remaining butter and stir until it melts into the sauce.Season with a pinch of salt, pepper, and a squeeze of lemon juice for a fresh, zesty kick.Finally, toss in the chopped parsley.
Combine and Serve
- Once the pasta is cooked, drain it and add it directly to the frying pan with the prawns and sauce.Gently toss everything together so the pasta absorbs the flavors.Divide the pasta between two bowls, making sure to pour any extra sauce over the top.Serve immediately and enjoy!
hey Sandra, was wonderin if red wine could work instead of white? wanna try with what i got here.
Red wine can add a diff flavor, might be interesting to try it though.
Prawns on a pasta, huh? whats next, lobster on a pizza?
Love this quick recipe, Sandra! Perfect for busy weeknights.
if I sing to my prawns while they cook, will they taste better? just a thought lol
Only if you sing in Italian, gives them that authentic flavor!
Will using broth instead of wine really give the same depth of flavor? skeptical.
Didn’t know you could use broth as a wine sub. Cool tip, Sandra!
Thanks for the shrimp cooking tips! always scared of overdoing them. Great recipe Sandra!
Keep a close eye on the color change, it’s the best indicator. Happy cooking!