Creamy Prawn Linguine Recipe

If you’re looking for a dinner that’s both elegant and easy, this Creamy Prawn Linguine Recipe is absolutely a winner in my book. I love how the rich, velvety sauce clings perfectly to the linguine, and the prawns add just the right touch of sweetness and texture. It’s one of those dishes that feels special but doesn’t demand hours in the kitchen, so it’s great for weeknights or impressing guests without the stress.

When I first tried this recipe, I was surprised at how simple ingredients like shallot, garlic, and fresh chili come together to create a flavor-packed sauce that feels indulgent but balanced. You’ll find that it hits all the right notes: creamy, slightly tangy from the wine, with that fresh, zesty kick from parsley and chili. If you want a comforting meal that’s also fresh and bright, this Creamy Prawn Linguine Recipe is definitely worth making.

Ingredients You’ll Need

These ingredients work beautifully together because each adds a little something special: the cream gives richness, the white wine adds brightness, and the fresh chili brings a gentle warmth. When shopping, look for fresh, high-quality prawns and freshly grated Parmesan for the best results.

• Raw peeled Prawns/Shrimp: Fresh is fantastic, but frozen works too—just thaw properly before cooking.
• Linguine: Or any long-cut pasta like spaghetti or fettuccine will do; I usually keep linguine on hand because it holds sauce so well.
• Heavy/Double Cream: Room temperature cream blends smoothly into the sauce, so take it out a bit early.
• Dry White Wine: Choose a crisp one like Sauvignon Blanc for nice acidity.
• Freshly grated Parmesan: Pre-grated often lacks flavor, so I always grate mine fresh.
• Shallot: Finely diced to melt seamlessly into the sauce.
• Fresh Red Chilli: Deseeded to keep the heat gentle; you can always add more if you like it spicy.
• Garlic: Adds that classic flavor punch—don’t skip it!
• Fresh Parsley: Chopped finely for freshness inside the sauce and extra to garnish.
• Butter: Unsalted helps control seasoning better in the sauce.
• Olive Oil: Just a drizzle to fry the prawns without overpowering.
• Salt & Pepper: Essential to bring all the flavors together perfectly.

Variations

I love playing around with this recipe depending on my mood or what’s in the fridge. You can easily swap or add ingredients to suit your taste—this recipe really welcomes personalization.

• Spice it up: When I want a bolder kick, I’ll include the chili seeds or toss in a pinch of dried chili flakes—it gives a nice warmth that lingers.
• Herb alternatives: Sometimes I swap parsley for fresh basil or coriander for a different herbal note that brightens the dish.
• Protein swaps: If prawns aren’t available, I’ve used scallops or even chicken strips—just adjust cooking time accordingly.
• Make it dairy-free: I’ve tried coconut cream instead of heavy cream with good results, though it changes the flavor profile a bit.

How to Make Creamy Prawn Linguine Recipe

Step 1: Cook the Pasta to Al Dente Perfection

Start by boiling your linguine in generously salted water. I like to undercook slightly because the pasta finishes cooking in the sauce. Don’t forget to reserve some pasta water before draining — it’s magic for loosening and binding the sauce later!

Step 2: Sear the Prawns for Beautiful Color and Flavor

Pat your prawns dry with paper towels to avoid sogginess—this tip really makes a difference! Then, season them lightly with salt and pepper. Heat olive oil in a large pan over medium-high heat and cook prawns for about a minute each side until just golden and opaque. Don’t overcook, or they’ll turn rubbery; remember, they keep cooking a bit even after you take them off the heat.

Step 3: Build the Sauce with Shallot, Chilli, Garlic, and Wine

Lower the heat to medium, then melt butter in the same pan to soak up all those prawn juices. Add the finely diced shallot and chili, sautéing gently until they soften and start to color—this step unlocks so much flavor. Toss in the garlic last and let it cook just about a minute. Pour in the white wine and gently simmer, scraping up those bits stuck to the pan with your wooden spoon. This deglazing step adds depth you’ll taste in every bite.

Step 4: Stir in Cream, Parmesan, and Fresh Parsley

Now pour in the cream and add grated Parmesan along with chopped parsley. Let the sauce simmer gently so it thickens to a luscious consistency. Season with salt and pepper to your liking. This is when that wonderful creaminess develops—thick but not heavy—and the cheese melts into the sauce giving it that irresistible savory edge.

Step 5: Toss Pasta and Prawns to Finish

Using tongs, transfer the drained pasta straight into your sauce pan and toss to coat every strand in creamy goodness. Then fold in the cooked prawns. If your sauce feels too thick, add spoonfuls of reserved pasta water a little at a time—it loosens the sauce without watering down flavor. If you add too much, just toss until it thickens back up. This finishing touch will give your Creamy Prawn Linguine its perfect velvety texture.

Step 6: Serve and Enjoy!

Serve immediately with extra parsley and Parmesan over the top if you like. I find just a little fresh herb and cheese elevates the dish beautifully and adds a refreshing contrast to that creamy sauce.

How to Serve Creamy Prawn Linguine Recipe

Garnishes

For garnishes, I always reach for extra freshly chopped parsley and a sprinkle of freshly grated Parmesan. Sometimes I add a few twists of cracked black pepper and a drizzle of good-quality olive oil to finish. These simple touches add freshness and texture, balancing that rich, creamy sauce beautifully.

Side Dishes

My go-to sides with this creamy prawn linguine are a crisp green salad dressed with lemon vinaigrette and some crusty garlic bread to soak up every last bit of sauce. Occasionally, I’ll serve sautéed green beans or roasted asparagus to add some crunch and color to the plate.

Creative Ways to Present

For dinner parties, I like to plate the linguine in neat nests, topping each with a few prawns arranged like little jewels. A lemon wedge on the side adds brightness and invites guests to customize their meal. You could even add edible flowers or microgreens for a fresh, elegant touch that wows visually.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 2 days. Because of the cream sauce, the pasta will thicken and firm up a bit, but don’t worry—that’s totally normal.

Freezing

I personally don’t recommend freezing creamy prawn linguine because the texture of the cream and cooked pasta can change after thawing, often becoming grainy or watery. If you must freeze, do so before mixing in the cream sauce and reheat with fresh cream added.

Reheating

When reheating, it’s best to warm the linguine gently on the stovetop with a splash of cream or pasta water to bring back that silky texture. Microwave reheating tends to dry it out or separate the sauce, so stovetop is my preferred method.

FAQs

Final Thoughts

This Creamy Prawn Linguine Recipe has become a favorite comfort food in my kitchen because it strikes that perfect balance between indulgence and freshness. It’s always a hit whether I’m cooking for the family or friends, and I hope you give it a try soon. Trust me, once you’ve tasted that silky sauce paired with succulent prawns, you’ll understand why it’s one of those meals you’ll want to make again and again.

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