This Prawn Linguine is incredibly easy yet wonderfully delicious — it tastes like dining out. With just 6 ingredients and ready in under 20 minutes, it’s a perfect addition to your weekly recipe rotation.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Prawn Linguine
- Substitutions
- Variations
- How to make Prawn Linguine
- Leftovers
- Recipe FAQs
- More Prawn Recipes
- Rate it…
- Prawn Linguine Recipe
Why this recipe works
Prawn linguine is a go-to because it’s quick to prepare yet feels special. Pasta is versatile year-round, and most of the ingredients are pantry staples — you just need fresh or thawed raw prawns, cream and parsley to bring it together.
The balance of creamy sauce, garlic and prawns with a hint of red pepper flakes creates a satisfying combination of flavours. It’s simple but packed with taste.
This dish is also easy to customise. Swap prawns for chicken, salmon, steak or tofu for a different protein, or add vegetables and herbs to suit your preferences. Small adjustments transform the meal without extra effort.
Ingredients to make Prawn Linguine
- Linguine – a flatter pasta that soaks up the creamy garlic sauce well.
- Raw Prawns – de-veined prawns work best and cook quickly.
- Cream – I use soya cream, but heavy cream, double cream or other creamy alternatives will work.
- Garlic Cloves – crushed garlic gives the sauce its aromatic base.
- Red Pepper Flakes – just a pinch adds a pleasant kick.
- Fresh Parsley – chopped parsley brightens the dish and adds colour.
See recipe card for full ingredient quantities.
Substitutions
- Pasta: Use fettuccine, tagliatelle or spaghetti if you don’t have linguine.
- Prawns: Swap for chicken, sausage, salmon, steak or tofu depending on preference.
- Cream: Whole milk, cream cheese, sour cream or coconut milk can create a similar texture.
- Seasoning: Replace red pepper flakes with dried oregano, basil or fresh chilli to vary the heat and flavour.
Variations
- Spicy: Increase chilli flakes or add fresh chopped chillies for more heat.
- Deluxe: Add chopped tomatoes, peppers and onions, finish with lemon zest and grated parmesan.
- Kid friendly: Reduce or omit red pepper flakes. Swap prawns for chicken if preferred.
How to make Prawn Linguine
Step 1: Boil the linguine in salted water according to the packet instructions.
Step 2: While the pasta cooks, heat a pan with 1 tbsp oil, crush the garlic and fry for about 2 minutes until fragrant.
Step 3: Add the cream, raw prawns, red pepper flakes, salt and pepper. Simmer until the prawns turn pink and are cooked through.
Step 4: Drain the linguine and add it straight into the sauce with the chopped parsley and a pinch of salt and pepper. Toss until the pasta is fully coated.
Hint: Stir the pasta while boiling to prevent it from clumping.
Leftovers
Store leftover prawn linguine in an airtight container in the fridge for 3–4 days. Reheat gently in a pot or microwave, adding a splash of water, milk or cream if the sauce needs loosening.
Recipe FAQs
Yes — this creamy version doesn’t require wine. The sauce of cream, garlic, red pepper flakes and parsley is simple and delicious.
Serve it as a complete meal by stirring in vegetables like spinach or cherry tomatoes. Alternatively, pair it with crusty bread or a green salad.
They are different species; prawns are generally larger and often slightly sweeter. In recipes they are used similarly, though size and price can differ.
Yes — defrost them first. If using pre-cooked prawns, add them near the end to avoid overcooking. Prawns should only be reheated once.
More Prawn Recipes
- Thai Red Prawn Curry
- Prawn Curry
- Garlic Prawns
- Prawn Noodles
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Prawn Linguine
Ingredients
- 200 g linguine, (or fettuccine, tagliatelle or spaghetti)
- 240 g raw prawns, de-veined
- 250 ml cream, I use soya (see substitutions)
- 2 garlic cloves, crushed
- 1 pinch red pepper flakes
- 1 handful fresh parsley, chopped
Instructions
-
Boil the linguine in salted water as per packet instructions.
-
Heat a pan with 1 tbsp oil, crush the garlic and add to the pan. Fry for about 2 minutes until the garlic is sizzling.
-
Add the cream, raw prawns, red pepper flakes, salt and pepper. Simmer until the prawns are pink and cooked through.
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Drain the linguine and add it straight into the sauce with chopped parsley. Season to taste and toss until coated.
Notes
Substitutions & Variations: Options are listed above in the post.
To Store: Keep in an airtight container in the fridge for 3–4 days. Reheat gently and add a splash of liquid if needed.
To Freeze: Freeze in an airtight container for 3–5 months. Defrost in the fridge, then reheat and loosen the sauce with a little liquid if required.
Tip 1: Add vegetables for more colour and variety.
Tip 2: Increase chilli or add fresh chilli if you prefer more heat.
Tip 3: Substitute other proteins like steak, chicken or tofu if desired.
Nutrition
