Delicious Prawn Linguine with Garlic, Lemon and White Wine Creamy Sauce

When I’m craving a creamy yet easy-to-make prawn linguini –– this easy and delicious recipe for prawn linguini always comes to mind. This prawn pasta recipe will satiate your craving and have your friends and family raving about your delicious dish. Now let’s dive into how to make this delightful pasta with prawns recipe.

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Delicious Prawn Linguine with Garlic, Lemon and White Wine Creamy Sauce

As an Italian food lover, one of my absolute favorite recipes is linguine tossed with plump prawns bathed in an irresistible garlic, lemon, and white wine sauce. This seafood pasta classic bursts with bright Mediterranean flavors in every bite. Though it tastes like an elegant restaurant meal, it comes together in just 20 minutes.

I will walk you through everything you need to know to make the best prawn linguine recipe at home. You’ll learn how to select the best ingredients, prep them properly, cook the pasta and prawns perfectly, and pull it all together into a show-stopping, company-worthy dish.

Selecting the Best Ingredients for your prawn pasta recipes

Great ingredients are key to all Italian cooking. When making this linguine, be choosey at the market to end up with an exceptional dish.

Recipe Tips

What type of Prawns for linguine with prawns recipe

Opt for fresh or frozen jumbo king prawns. Stay away from pre-cooked ones, which tend to be rubbery.
Size matters! Go for big, plump prawns packed with sweet flesh. King prawns are ideal.
You can buy them shell-on or peeled. Shell-on prawns make a more flavorful sauce, but peeled ones save prep time.
If using frozen prawns, defrost them properly before cooking.

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Type of Pasta for Prawn Pasta Recipes

For the best texture, use artisanal Italian dried pasta, like Gragnano or De Cecco brands. The coarser bronze-cut shapes grab onto the sauce.
Linguine is classic, but spaghetti, bucatini also pair nicely with this prawn linguine recipe.
Undercook the pasta slightly, as it will finish cooking in the sauce.

Produce for Prawn and pasta recipe

Flat-leaf Italian thyme brings a fresh, verdant note.
Garlic : I like to use this garlic in a jar as it brings the appropriate amount of garlic flavor vs using fresh garlic.
Myer lemon brightens and balances the sweet prawns

Optional: In the summer, I like to add tomatoes for this linguine prawn recipe to add some brightness and sweetness for the summer.

Cherry tomatoes offer a concentrated sunny flavor. Piccadilly, Campari and Sun Gold varieties are excellent choices.
Italian San Marzano tomatoes, fresh or canned, also work beautifully.

Wine for linguine with prawns recipe

An affordable Italian white like Pinot Grigio adds a touch of acidity and fruitiness without overwhelming the star ingredients.

Prepping the Prawns Pasta Recipe

Prepping the prawns properly ensures they cook up plump and tender in your prawn pasta recipe

First, peel the shells off shell-on prawns, leaving the tails intact
Then, using a small sharp knife, slice down the back of each prawn to expose the digestive vein.
Use the knife tip to lift out and discard the thin grayish vein.
Rinse the prawns under cool water and pat very dry with paper towels.
Leave smaller prawns whole

With the prep work done, you’re ready to cook

Cooking the Dish Making this pasta is simple, speedy and low-fuss using just one skillet.

Step 1 – Cook the pasta

This is the secret to making your prawn linguine pasta have a deep and aromatic garlic flavor.

Heat butter and olive oil in a large skillet over medium heat.
Add a generous amount of chopped garlic and let it sizzle for 30 seconds until fragrant but not browned.
add water and chicken broth to the pot
Bring the broth and water to a rolling boil in a large pot. Once boiling rapidly, add the linguine, stirring gently to prevent sticking. Cook the pasta uncovered at an active boil, stirring occasionally, until al dente with a slight bite left in the center, about 8-13 minutes. Then reduce the heat to low, cover the pot, and let the linguine simmer gently, absorbing most of the liquid.

Note: Do not drain the pasta – leaving some broth in the pot will help the sauce coat each strand.

Step 2 – Sear the king Prawns while the pasta is cooking

Increase the heat to medium-high and add the prepped prawns to the pan in an even layer.
Cook undisturbed for 1 minute to caramelize the prawns.
(if adding tomatoes) Stir in halved cherry tomatoes. Cook for 4 to 5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Then stir and cook 1 to 2 minutes more until the prawns are 90% cooked through.
Quickly sear chopped prawns first as they will finish cooking in step 4.
Pour in a splash of white wine, which will rapidly steam away, further concentrating flavors.
Add the whipping cream and parmesan and let it reduce further cooking for 5 minutes
Turn off the heat and cover the pan to keep warm.
Sprinkle with a pinch of red pepper flakes if you want a hint of heat.

Step 3 – Bring It All Together for prawn linguine pasta

Turn the heat under the skillet to medium.
Add the drained pasta and toss to coat with the sauce and shrimp pasta, adding splashes of reserved water to loosen as needed.
Squeeze in some lemon juice and season with salt and cracked black pepper to taste.
Cook for 1 minute more, tossing constantly, so the pasta can absorb the gorgeous flavors of the sauce.
Garnish liberally with thyme color and freshness.
add lemon zest for brightness and cut lemon wedges and set aside.
Serve right away in warmed shallow bowls with crusty garlic bread and a green salad. Perfection!

Cleaning Up

This pasta comes together so quickly that there are not too many dishes to wash. However, it’s best to soak the skillet right away as any stuck-on bits will be easier to remove once soaked.
Letting your dishes air dry rather than wiping them down can help minimize water spots.

Storing Leftovers of linguine prawn pasta

Since prawns are highly perishable, this garlicky linguine really is best enjoyed immediately after cooking. However, leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently before serving. Do not freeze this dish.

FAQs Get answers to common questions about making this sensational pasta with prawns recipe

Can I use canned tomatoes instead of fresh? Yes, canned whole or crushed San Marzano tomatoes are an excellent substitute. Drain them before use.
Do I really need to take the digestive vein out of the prawns? Yes, for the best flavor and texture, it’s best remove the gritty vein from each prawn. It only takes a minute or two.
What white wine is ideal for this recipe? An affordable Italian Pinot Grigio or Sauvignon Blanc work beautifully. Avoid heavily oaked wines.
The sauce came out too thick. How can I thin it? Stir in a splash or two of the starchy pasta water you reserved until the sauce reaches the desired consistency.
Can I make this dish spicy? Yes! Add a pinch of red pepper flakes when cooking the tomatoes, then taste and add more as desired.
What side dishes go well with prawn linguine? Crisp garlic bread, a fresh green salad or steamed broccoli make perfect accompaniments.

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