Creamy Garlic Prawn Pasta

Bursting with fresh flavours and satisfying textures, this dish is perfect for a light spring lunch or dinner, while embracing the season. 

Serves: 2

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients

• 200 g pasta, such as fettuccine or linguine 
• 250 g raw prawns, peeled and deveined 
• 2 tbsp olive oil 
• 3 cloves garlic, finely chopped 
• 1 tbsp butter 
• ½ cup thickened cream 
• ¼ cup finely grated Parmesan cheese 
• ½ tsp salt 
• ¼ tsp black pepper 
• ½ tsp paprika 
• 1 tbsp fresh lemon juice 
• 2 tbsp fresh parsley, chopped 
• ¼ cup reserved pasta water 

Method

1. Cook the pasta: Cook the pasta according to the packet instructions until al dente. Reserve ¼ cup of the pasta water, then drain. 
2. Cook the prawns: Heat the olive oil in a large frying pan over medium-high heat. Add the prawns, paprika, salt and pepper. Cook for about 2–3 minutes on each side, until pink and cooked through. Remove from the pan and set aside. 
3. Make the garlic sauce: Reduce the heat to medium and add the butter and garlic to the same pan. Cook for about 30 seconds until fragrant. 
4. Add the cream: Pour in the cream and stir. Add the Parmesan and gently simmer for 2–3 minutes until the sauce begins to thicken. 
5. Combine: Add the cooked pasta and a splash of reserved pasta water. Toss until the pasta is coated in the creamy sauce. 
6. Add the prawns: Return the prawns to the pan and gently toss everything together. Stir through the lemon juice and fresh parsley. 
7. Serve: Divide between two bowls and finish with extra Parmesan, parsley and a squeeze of lemon if desired. 

Optional

Eat with fresh garden salad on side.

Enjoy! 🍝