Creamy prawn pasta is a delicious and indulgent recipe that combines tender pasta, succulent prawns, and a rich, creamy sauce! This easy recipe makes a great last-minute meal because it only takes about 30 minutes altogether. It's classic comfort food you'll want to make over and over again!
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Luscious Shellfish and Noodle Fusion
Creamy prawn pasta is a delicious and easy-to-make dish that is perfect for seafood lovers. It combines juicy prawns with a creamy sauce made with garlic, shallots, and heavy cream, which is then tossed with fettuccini noodles to create a rich and satisfying pasta dinner!
The entire recipe takes less than 30 minutes from start to finish, so it's a quick and easy recipe for any day of the week. If you have a family of seafood lovers, they are sure to enjoy it as much as mine does!
🥘 Ingredients
This recipe works well with fresh or frozen shrimp (just be sure to thaw it out first). I used fettuccine noodles here, but you could always swap it out for whatever pasta you have on hand!
- Pasta - 12 ounces of fettuccine, linguine, spaghetti, or angel hair pasta (or your preferred pasta).
- Shrimp - 1 pound of peeled and deveined shrimp.
- Cooking Oil - 1 tablespoon of extra virgin olive oil (EVOO).
- Butter - 2 tablespoons of butter (or use a butter substitute).
- Shallots - 2 shallots, thinly sliced (or use a shallot substitute).
- Garlic - 1 teaspoon of minced garlic (about 1 clove).
- Heavy Cream - 2 cups of heavy cream (or use a heavy cream substitute).
- Seasoning - ¼ tsp each, salt, pepper, and paprika (or use a paprika substitute).
- Parmesan - ¼ cup of grated Parmesan cheese. Freshly grated is best!
- Garnish - 1 pinch of dried dill (or 1 tablespoon of fresh dill or parsley) for garnish.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Creamy Prawn Pasta
My family loves this recipe because it's rich and creamy with plenty of succulent shrimp, and I love it because it's so quick and easy! Grab a pot and colander for the pasta, a large skillet, some kitchen tongs, and your measuring utensils to get started.
This recipe makes 6 hearty servings, though we almost never have leftovers!
- Cook the pasta. Cook 12 ounces of pasta as directed on the box. 1-2 minutes shy of al dente, reserving 1 cup of the pasta water, then drain and rinse it under cool water.
- Cook the shrimp. Heat a large frying pan with 1 tablespoon of olive oil over medium heat and add 1 pound of peeled and deveined shrimp. Cook for 3-4 minutes or until the shrimp is pink all the way through, then remove the shrimp to a clean plate and set aside.
- Saute shallots and garlic. Melt 2 tablespoons of butter in the pan, then add 2 sliced shallots and 1 teaspoon of minced garlic and saute for 2 minutes or until fragrant.
- Boil the cream sauce. Pour 2 cups of heavy cream into the pan, then season with ¼ teaspoon each of salt, pepper, and paprika. Turn the heat up to high, and bring it to a boil.
- Add the pasta. Once boiling, add the pasta to the pan and let it cook, stirring every 2-3 minutes until most of the liquid has been absorbed. Add the reserved pasta water as needed to thin out your sauce if it is too thick.
- Garnish and serve. Toss in the cooked shrimp and remove from heat. Sprinkle ¼ cup of freshly grated Parmesan cheese over the top and garnish with a pinch of dried dill, if desired.
I usually serve this creamy prawn pasta with a side of garlic bread and call it a day. If you want to serve an appetizer, something light like a Caprese salad or green salad with Italian dressing would be perfect. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- You can use fresh shrimp or frozen, thawed shrimp for this recipe. Small to medium prawns are perfectly bite-sized, so I prefer them in my pasta, but large or jumbo will work just fine too.
- Store-bought shredded Parmesan cheese will not melt nearly as well as freshly grated. This is one of those recipes where grating your own cheese really pays off!
- Remember to reduce the cooking time of your pasta because it will finish cooking in the sauce. Stopping 1-2 minutes shy of what the box instructs for al dente will give you perfectly cooked pasta at the end.
🥡 Storing & Reheating
Let the leftovers cool completely, then transfer them to an airtight storage container and refrigerate for up to 3-4 days.
Reheating
For large quantities, add the pasta to a baking dish and cover it with foil. Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through. Individual portions can be reheated in the microwave.
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❓ Recipe FAQs
Many types of pasta will work well with this recipe. I used fettuccine, but spaghetti or linguini would work great too! These noodles hold up well to the creamy sauce and complement the prawns nicely.
Yes! I make versions of this creamy seafood pasta with salmon and lobster. Scallops, crab, or mussels would be absolutely delicious too!
Cream-based sauces don't freeze the best because the heavy cream tends to separate when it thaws. I recommend you enjoy your leftovers out of the fridge for the next 3-4 days instead!
🦐 More Shrimp Recipes
- Shrimp Burrito Bowl - This shrimp burrito bowl has a fiesta of flavor in every bite!
- Shrimp Fajitas - Sizzling shrimp with vegetables and plenty of Mexican flavors to enjoy!
- Buffalo Shrimp - A super easy seafood appetizer with lots of zesty buffalo flavor!
- Fried Shrimp - Sink your teeth into these perfectly crispy and golden fried shrimp!
- Crab Stuffed Shrimp - Elevate your seafood game with these decadent and delicious crab-stuffed shrimp!
- Southern Shrimp and Grits - This comforting and hearty dish of creamy grits and succulent shrimp is seasoned to perfection!
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📖 Recipe Card
Creamy Prawn Pasta
Ingredients
- 12 oz fettuccine (or your preferred pasta)
- 1 lb shrimp (peeled and deveined)
- 1 tablespoon olive oil (extra virgin)
- 2 tablespoon butter
- 2 shallots (thinly sliced)
- 1 teaspoon garlic (minced)
- 2 cups heavy cream
- ¼ teaspoon each, salt & pepper
- ¼ teaspoon paprika
- ¼ cup Parmesan cheese (grated)
- 1 pinch dried dill (or 1 tablespoon fresh dill or parsley for garnish)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Cook your pasta as directed on the box. 1-2 minutes shy of al dente, reserving 1 cup of the pasta water, then drain and rinse it under cool water.
- Heat a large frying pan with one tablespoon of olive oil over medium heat and add the shrimp. Cook for 3-4 minutes or until the shrimp is pink all the way through then remove the shrimp to a clean plate and set aside.
- Melt the butter in the pan, then add the shallots and garlic and saute for 2 minutes or until fragrant.
- Pour the heavy cream into the pan then season with salt, pepper, and paprika. Turn the heat up to high, and bring it to a boil.
- Once boiling, add the pasta to the pan and let it cook, stirring every 2-3 minutes until most of the liquid has been absorbed. Add the reserved pasta water as needed to thin out your sauce if it is too thick.
- Toss in the cooked shrimp and remove from heat. Sprinkle freshly grated Parmesan cheese over the top and garnish with a pinch of dried dill, if desired.
Notes
- You can use fresh shrimp or frozen, thawed shrimp for this recipe. Small to medium prawns are perfectly bite-sized, so I prefer them in my pasta, but large or jumbo will work just fine too.
- Store-bought shredded Parmesan cheese will not melt nearly as well as freshly grated. This is one of those recipes where grating your own cheese really pays off!
- Remember to reduce the cooking time of your pasta because it will finish cooking in the sauce. Stopping 1-2 minutes shy of what the box instructs for al dente will give you perfectly cooked pasta at the end.
- To store: Let the leftovers cool completely, then transfer them to an airtight storage container and refrigerate for up to 3-4 days.
- To reheat: For large quantities, add the pasta to a baking dish and cover it with foil. Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through. Individual portions can be reheated in the microwave.
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