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Spaghetti in a silky garlic cream sauce with sweet, juicy prawns.
When you fancy something rich and quick, creamy garlic prawn spaghetti is the answer. Sweet prawns go into a generous garlic and Parmesan cream sauce that clings to every strand. It eats like a real treat yet comes together in under half an hour.
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Prep 10 min
Cook 15 min
Total 25 min
Easy
Scale:
- 400g Spaghetti
- 350g, peeled Raw prawns
- 4 cloves, crushed Garlic
- 200ml Double Cream
- 50g, grated Parmesan
- 30g Butter
- 1/2, juice Lemon
- handful, chopped Fresh parsley
- to taste Salt and pepper
Tags:
prawns pasta seafood creamy italian quickPreparation
- Cook the spaghetti in salted boiling water until al dente, saving a cup of pasta water before draining.
- Melt the butter in a large pan and cook the garlic gently for 1 minute. Add the prawns and cook for 2 minutes until just pink.
- Pour in the cream and bring it to a gentle simmer, then stir in the Parmesan and lemon juice until smooth. Season.
- Add the drained spaghetti and toss to coat, loosening with a splash of pasta water until silky.
- Stir through the parsley and serve with extra Parmesan.
Tips from the ZestyPlate Kitchen
- Pull the sauce off the boil before the Parmesan goes in, so it melts smoothly instead of splitting.
- A little pasta water loosens the sauce to just the right coating consistency.
- Go easy on the prawns; add them only long enough to turn pink.
Frequently Asked Questions
Use creme fraiche or half-fat cream, or replace some of the cream with pasta water and a bit more Parmesan.
Yes. Wilted spinach, peas or cherry tomatoes all sit happily in this.
Spaghetti or linguine carry the creamy sauce well, though any long pasta is fine.
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