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!
Rich & Creamy Prawn Pasta Recipe
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!
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🥘 Creamy Prawn Pasta 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! To get started, grab a pot and colander for the pasta, a large skillet, some kitchen tongs, and your measuring utensils.
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 house salad with Italian dressing would be perfect. Enjoy!
💭 Angela's 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 Creamy Prawn Pasta
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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❓ FAQ
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
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)
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.12 oz fettuccine
- 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.1 lb shrimp, 1 tablespoon olive oil
- Melt the butter in the pan, then add the shallots and garlic and saute for 2 minutes or until fragrant.2 tablespoon butter, 2 shallots, 1 teaspoon garlic
- 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.2 cups heavy cream, ¼ teaspoon each, salt & pepper, ¼ teaspoon paprika
- 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.1 pinch dried dill, ¼ cup Parmesan cheese
Equipment You May Need
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.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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