Need a simple seafood pasta for a busy evening? This garlic butter prawn pasta combines raw peeled prawn cutlets with garlic, Parmesan and a creamy sauce for an easy family dinner. Using peeled prawn cutlets also helps reduce preparation, making the recipe convenient for busy weeknights.
Why You’ll Love This Prawn Pasta
- Quick to Cook: Prawn cutlets only need a short cooking time, making them well suited to busy weeknights.
- Less Preparation: Using peeled prawn cutlets means there is less seafood preparation before cooking.
- Rich and Creamy: Garlic, butter, cream and Parmesan come together in a smooth sauce.
- Easy Pasta Options: Fettuccine works well, but spaghetti or linguine can also be used.
- Easy to Add Vegetables: Baby spinach, cherry tomatoes, peas or mushrooms can be added depending on what you have available.
Quick Cooking Guide
- Prep time: 5 minutes
- Cook time: 15 minutes
- Servings: 4
Ingredients
- 350g fettuccine or other long pasta
- 500g raw peeled prawn cutlets, thawed
- 50g unsalted butter
- 4 garlic cloves, finely minced
- 125ml dry white wine, optional, or replace with stock
- 310ml thickened cream
- 125ml chicken, fish or vegetable stock
- 75g Parmesan, freshly grated
- 2 tbsp fresh parsley, chopped
- Black pepper, to taste
- Extra Parmesan, to serve
How to Make It
1. Prepare the Pasta
- Cook the pasta according to the packet instructions, stopping about 1 minute before the recommended cooking time.
- Reserve 1 cup of pasta water, then drain.
2. Cook the Prawn Cutlets
- Thaw the raw peeled prawn cutlets according to the product instructions and pat dry.
- Melt about one-third of the butter in a large frying pan over medium-high heat.
- Cook the prawns in two batches for about 1½ minutes on each side, or until nearly cooked through.
- Transfer to a bowl.
3. Make the Creamy Garlic Sauce
- Add the remaining butter to the same pan.
- Add the garlic and cook briefly until fragrant.
- Add the wine and simmer for about 2 minutes.
- Stir in the cream, stock and Parmesan.
- Simmer gently for about 1 to 2 minutes.
4. Combine and Serve
- Return the prawns to the pan with the pasta.
- Add about ¼ cup of reserved pasta water.
- Toss for 1 to 2 minutes, until the sauce coats the pasta.
- Add more pasta water if needed.
- Finish with parsley, black pepper and extra Parmesan.
Simple Tips for Better Prawn Pasta
- Thaw the prawn cutlets before cooking and pat them dry to avoid adding excess water to the sauce.
- Cook the prawns in batches to give them enough space in the pan.
- Add the reserved pasta water gradually until the sauce reaches the consistency you prefer.
- Serve the pasta soon after cooking, as the creamy sauce is best enjoyed fresh.
- Add a simple green salad or steamed vegetables on the side for a more complete meal.
This creamy garlic butter prawn pasta brings together prawns, garlic, Parmesan and a smooth sauce for a comforting family meal. It is simple to prepare and well suited to busy weeknights.
Explore our range of frozen prawns and find a convenient option for your next pasta meal.