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Creamy Garlic Prawn Pasta

Creamy Garlic Prawn Pasta

Juicy prawns, silky cream sauce, and perfectly coated pasta come together in just 30 minutes. This Creamy Garlic Prawn Pasta is rich, garlicky, and comforting—ideal for weeknights, date nights, or when you want to treat yourself. Restaurant-quality flavor without the fuss!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, LUNCH, Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 8 oz fettuccine or other long pasta
For the Prawns
  • 300 g raw prawns/shrimp, peeled and deveined
  • 1 tbsp unsalted butter for sautéing prawns
  • freshly ground black pepper to taste
For the Sauce
  • 1 tbsp unsalted butter for garlic base
  • 3 cloves garlic, finely minced
  • 1/4 cup white grape juice or substitute with broth
  • 1 cup heavy cream (thickened cream)
  • 1/2 cup low-sodium chicken broth or vegetable/fish broth
  • 3/4 cup parmesan cheese, freshly grated
  • 2 tbsp fresh parsley, finely chopped
For Serving
  • extra parmesan shavings for garnish
  • fresh parsley finely chopped, for garnish

Method
 

  1. Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente. Reserve 1 cup pasta water, then drain and set aside.
  2. In a skillet, melt 1 tbsp butter over medium-high heat. Add prawns and sear 1–1 ½ minutes per side until pink. Remove and keep warm.
  3. In the same skillet, melt the remaining 1 tbsp butter. Add garlic and sauté for 20–30 seconds until fragrant.
  4. Pour in white grape juice and simmer 1–2 minutes, scraping up browned bits. Cook until mostly reduced.
  5. Lower heat. Add cream, broth, and parmesan. Stir until cheese melts and sauce thickens slightly (1–2 minutes).
  6. Return prawns and pasta to the pan. Add 1/4 cup reserved pasta water and toss well until coated.
  7. Stir in parsley and season with black pepper. Garnish with parmesan and parsley. Serve immediately.

Notes

Use gluten-free pasta if needed. Add chili flakes for heat or swap prawns with scallops or chicken. Avoid overcooking prawns for the best texture.