If you’re craving a dish that’s light, flavorful, and guaranteed to impress, this prawn pasta will become a go-to in your kitchen. Juicy prawns are paired with garlic, fresh tomatoes, lemon, and a splash of homemade stock, creating a silky, restaurant-style sauce that clings beautifully to spaghetti. It’s simple enough for a weeknight but elegant enough to serve at dinner parties.

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Why You’ll Love This Recipe

Quick & Easy – ready in under 40 minutes with simple steps.
Fresh Flavors – prawns, lemon, garlic, and tomatoes come together for a bright, zesty sauce.
Restaurant Quality at Home – building your own stock from prawn shells elevates the flavor.
Versatile & Impressive – perfect for family dinners, date nights, or entertaining guests.
Light yet Satisfying – a balanced pasta dish that feels indulgent without being heavy.

Ingredients Needed

For the Prawns

1 lb (500 g) large raw prawns/shrimp, unpeeled
2 garlic cloves, minced
2 tbsp extra virgin olive oil

For the Stock

1 cup chicken, fish, or vegetable stock
1 ½ cups water
½ cup dry white wine (optional, replace with water if preferred)
½ onion, roughly chopped

For the Pasta

13 oz (400 g) spaghetti
¾ cup reserved pasta cooking water (important for the sauce)
3 tbsp extra virgin olive oil, plus more for drizzling
1 garlic clove, finely minced
1 ½ punnets cherry tomatoes, halved (or 3 large tomatoes, diced)
Zest and juice of 1 large lemon (or 1 ½ small lemons)
3 tbsp fresh parsley, finely chopped
2 tsp dried chili flakes (optional, for a spicy kick)
Salt, to taste
Freshly ground black pepper, to taste

To Serve

Extra lemon wedges
Fresh parsley, chopped

How to Make Prawn Pasta

1. Prepare the Prawns

Peel and devein the prawns, keeping the tails intact for presentation.
Save the heads and shells for the stock – they’re packed with flavor.
Slice larger prawns in half lengthwise for even cooking.
In a bowl, combine prawns with 2 minced garlic cloves and 2 tbsp olive oil. Toss to coat, cover, and let marinate while you make the stock.

2. Make the Stock

Place prawn shells, onion, water, wine (if using), and stock into a saucepan.
Bring to a boil, then reduce to a rapid simmer.
Use a potato masher to gently press the shells and extract maximum flavor.
Once reduced to about 1–1 ½ cups, strain into a bowl, discard solids, and return liquid to the pot. Keep warm.

3. Cook the Pasta

Bring a large pot of salted water to a boil.
Cook spaghetti until just shy of al dente (it will finish in the sauce).
Scoop out ¾ cup pasta water before draining.

4. Cook the Prawns

Heat 1 tbsp olive oil in a large skillet over high heat.
Sear prawns for about 1 minute per side until pink and opaque.
Remove to a plate, cover loosely with foil, and set aside.

5. Build the Sauce

In the same pan, add 2 tbsp olive oil and 1 minced garlic clove (plus any oil left from marinating the prawns).
Cook until fragrant (about 30 seconds).
Add cherry tomatoes and pasta water, tossing gently for 1 minute. The liquid should reduce into a glossy sauce coating the pasta.

6. Combine Everything

Add pasta, lemon zest, lemon juice, parsley, chili flakes (if using), and prawns.
Pour in the warm stock and toss quickly to coat.
Remove from heat immediately to prevent overcooking.
Season with salt and pepper to taste.

7. Serve

Drizzle with extra olive oil.
Garnish with lemon wedges and chopped parsley.
Serve hot and enjoy!

Serving and Storage Tips

Serving: Present in a large pasta bowl with prawns arranged on top for a restaurant-style look. Add a sprinkle of parsley and a lemon wedge on each plate.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
Reheating: Warm gently in a skillet with a splash of water or stock. Avoid microwaving prawns for too long as they can turn rubbery.

Helpful Notes

Pasta Water is Key: It thickens the sauce naturally, helping flavors cling to every strand.
Don’t Overcook Prawns: They cook quickly—remove as soon as they’re opaque.
Wine Alternative: Skip the wine if you prefer and use extra stock or water.
Tomato Swap: Use sun-dried tomatoes for a richer, sweeter flavor variation.
Herb Boost: Add fresh basil along with parsley for extra freshness.

Prawn Pasta

This light yet flavorful prawn pasta combines juicy prawns, garlic, fresh tomatoes, and zesty lemon in a silky, restaurant-style sauce. Quick enough for weeknights but elegant enough for entertaining, it’s a dish that balances freshness and indulgence perfectly.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 520

Ingredients Method Notes

Ingredients

For the Prawns

500 g large raw prawns/shrimp, unpeeled
2 cloves garlic, minced
2 tbsp extra virgin olive oil

For the Stock

1 cup chicken, fish, or vegetable stock
375 ml water
0.5 cup dry white wine (optional, replace with water) for alcohol-free version use stock or water
0.5 medium onion, roughly chopped

For the Pasta

400 g spaghetti
0.75 cup reserved pasta cooking water important for sauce
3 tbsp extra virgin olive oil, plus more for drizzling
1 clove garlic, finely minced
1.5 punnets cherry tomatoes, halved (or 3 large tomatoes, diced)
1 large lemon, zest and juice or 1 ½ small lemons
3 tbsp fresh parsley, finely chopped
2 tsp dried chili flakes (optional) for a spicy kick
to taste salt
to taste freshly ground black pepper

To Serve

extra lemon wedges for garnish
extra fresh parsley, chopped for garnish

Method

Peel and devein prawns, keeping tails for presentation. Save shells and heads for stock. Toss prawns with garlic and olive oil, marinate while making stock.
In a saucepan, combine prawn shells, onion, stock, water, and wine (or extra stock). Bring to a boil, then simmer. Press shells gently to release flavor. Reduce to 1–1.5 cups, strain, discard solids, and keep warm.
Cook spaghetti in salted boiling water until just shy of al dente. Reserve ¾ cup pasta water before draining.
Heat 1 tbsp olive oil in a skillet. Sear prawns 1 minute per side until opaque. Remove and cover loosely.
In same skillet, add olive oil and garlic. Cook 30 seconds until fragrant. Add cherry tomatoes and pasta water, simmer 1 minute until sauce thickens.
Add pasta, lemon zest, lemon juice, parsley, chili flakes (if using), prawns, and warm stock. Toss quickly until coated. Remove from heat immediately.
Season with salt and pepper. Drizzle with olive oil, garnish with lemon wedges and parsley. Serve hot.

Notes

Use thawed frozen prawns if fresh aren’t available. Skip wine for an alcohol-free version—use more stock instead. Pasta water is essential for emulsifying the sauce. Do not freeze this dish, as prawns lose their texture.

Conclusion

This prawn pasta is a perfect balance of elegance and simplicity. Fresh prawns, zesty lemon, and a silky sauce create a dish that feels indulgent but is easy enough for weeknights. By making your own prawn stock, you unlock restaurant-level flavor at home.

If you try this recipe, don’t forget to leave a comment and star rating below—your feedback helps others and inspires new creations! And if you loved it, share it on Pinterest or Facebook to spread the deliciousness.

👉 What twist would you add—extra chili for heat, or sun-dried tomatoes for sweetness? Let us know in the comments!

Frequently Asked Questions (FAQ)

Can I use frozen prawns?

Yes! Thaw them completely, pat dry, and follow the same steps. Fresh prawns are ideal, but frozen works well.

How do I make this gluten-free?

Swap regular spaghetti with gluten-free pasta. Everything else in the recipe is naturally gluten-free.

Can I make it without wine?

Absolutely. Replace the wine with stock or water—you’ll still get plenty of flavor from the prawns and garlic.

Is this recipe freezer-friendly?

Not recommended. Prawns tend to get rubbery after freezing. Store in the fridge and enjoy within 2 days instead.

Why did my sauce turn watery?

Make sure you reduce the pasta water and toss the pasta long enough for the sauce to emulsify and coat the strands.