Prawn Pasta
Experience delicious Italian flavours with our prawn pasta recipe. It combines whole-grain pasta and the delicate taste of prawns with a rich, creamy sauce and crisp sugar peas. Finish with freshly ground pepper and a drizzle of lemon juice for an extra burst of freshness. Perfect for a special dinner or a satisfying, hassle-free midweek meal.
Ingredients
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Sugar peas, in small pieces
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250 g |
|---|---|
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Whole-grain pasta
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300 g |
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Wheat flour
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1½ tbsp |
| 200 ml | |
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Single cream
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250 ml |
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Concentrated lobster or fish stock
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2 tbsp |
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Small, crushed garlic cloves
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2 |
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Prawns without shells
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300 g |
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Freshly squeezed lemon juice
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1 tsp |
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Freshly ground pepper, to taste
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Instructions
FAQ: Questions about prawn pasta
Explore our questions and answers for this recipe, giving you everything you need to know before embarking on this cooking adventure.
How do I cook prawns perfectly in pasta?
Prawns quickly overcook, so add them at the end of cooking the sauce to ensure a perfect tender texture. When the sauce simmers, put in the prawns, and stir until they turn pink and opaque. This shows they are fully cooked and prevents them from becoming tough.
Can I make the prawn pasta ahead of time?
To enjoy the best flavour and texture, it is best to make this pasta dish just before eating. Freshly cooked prawns just taste better, so if you need to prepare the dish earlier, cook the pasta and make the sauce without prawns, then store these elements in the fridge separately. When ready to eat, warm the sauce on the stove and add the prawns last. This keeps them tender and your pasta delicious, ready to serve when needed.
Tips: Making the best prawn pasta
With a few tips, you can easily make the best prawn pasta. Read below and prepare yourself for a light yet flavourful pasta dish that is sure to impress.
Storing leftovers
If you have leftovers, keep them in a sealed container in the fridge for up to 2 days. We do not recommend freezing the dish. Pasta does not freeze well, nor do cream-based sauces. To reheat your leftovers from the fridge, heat them on the stovetop or in the microwave. On the stovetop, place the pasta with sauce in a saucepan. Add a splash of milk or cream to help loosen the sauce. Heat over low to medium heat, stirring occasionally, until warmed through. In the microwave, transfer the leftovers to a microwave-safe dish. Add a splash of milk or cream. Cover the dish with a microwave-safe lid or plate. Heat on medium power in 1-minute intervals, stirring in between, until heated through.
Choosing fresh or frozen peas
You can use both fresh and frozen sugar peas in this recipe. Both types provide a crisp texture and sweet flavour that complements the mild prawn and pungent garlic in the dish. Adjust the blanching time slightly depending on which type you use. For fresh sugar peas, blanch them in boiling water for 1–2 minutes until they turn bright green and are slightly tender. For frozen ones, add the peas directly to boiling water and blanch for 2–3 minutes until they are heated through and tender.
Choosing the best pasta
Use your favourite pasta shape in this recipe. Linguine, fettuccine, and tagliatelle are excellent with creamy sauces. The flat, ribbon-like pasta shapes ensure that the sauce clings to each strand. If you prefer shorter pasta shapes, penne or rigatoni are great alternatives. They easily catch the sauce inside. With their twisted shapes, fusilli or rotini also do an excellent job of trapping the sauce, ensuring each bite is well-coated.
Cook pasta to al dente
No matter which pasta shape you choose, ensure it is cooked al dente according to packet instructions. This will give you the perfect texture, offering a slight chew that complements the tender prawns and creamy sauce. Also, do not forget to reserve a cup of pasta water before draining – it can be useful to adjust the consistency of the sauce if you need to.
Try our easy prawn pasta recipe
Juicy prawns and pasta come together in a smooth sauce. It is rich with the flavours of the sea from lobster or fish stock and is bursting with other irresistible flavours. Garlic gives it a pungent kick, the sugar peas add a sweet crunch, and a bit of lemon juice brings a fresh zing. Give it a kick with black pepper that goes well with the garlic flavour, and enjoy it whenever you are in the mood for something easy and Italian.
Rich and creamy with a zing of lemon juice
Enjoy the bright taste of lemon that pairs perfectly with the creamy pasta sauce. A rich stock forms the base, adding depth and complexity, while cream makes it silky smooth. A splash of lemon juice keeps the sauce light, balancing the creaminess and enhancing the overall flavour of the dish.
Subtle sweetness from sugar peas
A good pasta dish needs a bit of crunch, and sugar peas are just that in this recipe. Our fresh prawn and pea pasta combines sugar peas’ delicate sweetness and crunchiness with tender, juicy prawns. With freshly ground black pepper and a tangy splash of lemon juice, this dish offers a refreshing flavour in every bite.
Serve with fresh and light side dishes
Ideal for lunch and dinner, this recipe for prawn pasta is deliciously paired with different sides. A fresh green salad with a light dressing offers a crisp contrast to the creamy pasta sauce. Steamed vegetables like asparagus or green beans add colour to your plate, and for soaking up the flavourful sauce, a slice of crusty bread is perfect. Lastly, a classic caprese salad with ripe tomatoes, fresh mozzarella, and basil leaves drizzled with balsamic glaze enhances the Italian flavours and looks beautiful on your table, too.
Try some of our other pasta recipes like this Sicilian pasta alla norma or spicy pasta arrabbiata. We also have other types of Italian recipes like these crispy cheese arancini balls and classic pizza Margherita.
Add your own touch
It is easy to add a personal touch to your creamy prawn pasta! Introduce herbs like basil or parsley for extra taste and a splash of colour. Basil adds a sweet, peppery touch, while parsley brings a fresh, herby note. Or, instead of simply fresh herbs, mix in a tablespoon of mixed herbs or basil pesto.
To complement the lemon juice in the sauce, garnish with lemon zest to give the pasta a zesty, refreshing twist against the creamy sauce. Chilli is a different, flavourful twist, adding a spicy kick with finely chopped chilli or a pinch of chilli flakes. For more of that delicious spice, you can also make a nduja and prawn pasta. Nduja is an Italian spreadable sausage that adds a rich, smoky heat. When used in a pasta dish, it melts into the sauce, infusing it with its robust flavour and adding a beautiful reddish hue.
For a true Italian flavour, sprinkle grated some Parmesan cheese on top before serving for a richer taste.
