Creamy Garlic Prawn Pasta

When you need a dinner that feels fancy but takes minimal effort, Creamy Garlic Prawn Pasta is the answer. Juicy prawns, silky cream sauce, and perfectly coated pasta come together in just 30 minutes. It’s rich, garlicky, and comforting—perfect for date night, family dinner, or when you just want to treat yourself. This recipe delivers restaurant-quality flavor without the fuss, making it a true kitchen win.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy – Ready in under 30 minutes, ideal for busy nights.
• Simple Ingredients – Uses everyday staples, no hard-to-find items.
• Incredible Flavor – The garlic, Grape juice, and parmesan create a sauce that’s creamy yet balanced.
• Perfect for Any Occasion – Weeknight dinner or a special celebration.
• Restaurant-Worthy – Impress guests without spending hours cooking.

Unlike other versions, this recipe ensures the sauce clings beautifully to the pasta, thanks to a splash of reserved cooking water. The balance of creamy richness with a subtle hint of Grape juice and garlic makes it unforgettable.

Ingredients Needed

For the Pasta

• 8 oz (250 g) fettuccine or your favorite long pasta (like spaghetti or linguine)

For the Prawns

• 300 g (10 oz) raw prawns/shrimp, peeled and deveined
• 1 tbsp unsalted butter (for sautéing)
• Freshly ground black pepper, to taste

For the Sauce

• 1 tbsp butter (extra, for the base of the sauce)
• 3 garlic cloves, finely minced
• 1/4 cup (65 ml) dry white Grape juice (or swap with extra broth if preferred)
• 1 cup (250 ml) heavy cream (also called thickened cream)
• 1/2 cup (125 ml) low-sodium chicken broth (fish or veggie broth works too)
• 3/4 cup (50 g) parmesan cheese, freshly grated
• 2 tbsp fresh parsley, finely chopped

For Serving

• Extra parmesan shavings
• A sprinkle of chopped parsley

How to Make Creamy Garlic Prawn Pasta

1. Cook the Pasta

Bring a large pot of salted water to a boil. Add pasta and cook until just shy of al dente (about 1 minute less than the package suggests). Before draining, reserve 1 cup of pasta cooking water—it’s liquid gold for your sauce. Drain and set aside.

2. Sear the Prawns

In a large nonstick skillet, melt 1 tbsp butter over medium-high heat. Add prawns in a single layer. Cook for about 1–1 ½ minutes per side, until pink and just cooked through. Transfer prawns to a plate and keep warm.

Tip: Don’t overcook prawns—they should stay tender and juicy.

3. Build the Garlic Base

In the same skillet, melt the remaining 1 tbsp butter. Add garlic and stir for 20–30 seconds until fragrant (avoid browning—it can turn bitter).

4. Deglaze with Grape juice

Pour in the white Grape juice and let it simmer for 1–2 minutes, scraping the pan to release any flavorful bits. Cook until the Grape juice has mostly evaporated.

5. Create the Creamy Sauce

Lower the heat slightly. Stir in cream, broth, and parmesan. Whisk until the cheese melts and the sauce thickens slightly. Let it simmer for about 1–2 minutes, or until it coats the back of a spoon.

6. Combine Pasta & Prawns

Add the prawns back into the pan, then toss in the cooked pasta. Pour in about 1/4 cup of reserved pasta water and toss well. Cook for 30–45 seconds until the sauce clings to the pasta.

Tip: The sauce will continue thickening as it cools—remove from heat just before it’s at your perfect consistency.

7. Finish & Serve

Stir in most of the chopped parsley and season with black pepper. Taste and adjust with a pinch of salt if needed. Garnish with extra parmesan and parsley before serving.

Serving and Storage Tips

• Serving: Pair with garlic bread, a crisp green salad, or a glass of chilled white Grape juice. Serve immediately for the best texture.
• Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheating: Warm gently on the stove with a splash of broth or cream to loosen the sauce. Avoid microwaving for too long, as prawns can become rubbery.

Helpful Notes

• For extra flavor, add a pinch of chili flakes to the garlic for a gentle kick.
• Swap prawns with scallops, crab, or even chicken if you’d like.
• Gluten-free pasta works perfectly—just adjust cooking time.
• Grating your own parmesan (instead of pre-shredded) makes the sauce smoother.

Conclusion

This Creamy Garlic Prawn Pasta is a true crowd-pleaser—fast, elegant, and bursting with flavor. With tender prawns, a silky garlic cream sauce, and perfectly coated pasta, it’s comfort food at its finest. Whether you’re cooking for loved ones or indulging solo, this dish feels special every time.

If you try this recipe, leave a star rating and a comment below—I’d love to hear how it turned out! Don’t forget to share your delicious plate on Pinterest or Facebook so others can enjoy it too.

👉 What twist would you add—chili flakes, lemon zest, or maybe extra parmesan? Tell me in the comments!

Frequently Asked Questions (FAQ)

Can I use frozen prawns?

Yes! Just thaw them completely and pat dry before cooking to avoid excess water in the pan.

How do I make this gluten-free?

Use your favorite gluten-free pasta and ensure your broth and parmesan are certified gluten-free.

Why did my sauce split?

This usually happens if the heat is too high when adding cream. Keep it at medium-low and stir continuously for a smooth sauce.

Can I skip the Grape juice?

Absolutely. Replace it with more broth or a squeeze of lemon juice for brightness.

Is this recipe freezer-friendly?

Not really. Cream-based sauces tend to separate after freezing. It’s best enjoyed fresh or stored in the fridge for short-term use.