Creamy Prawn Pasta
I’ve never actually cooked pasta with a sauce like it, but this creamy prawn pasta recipe is going to be a firm favourite in my household from now on. I love using frozen King prawns – they’re so succulent, salty and moreish.
When I stock up at Aldi, they’re a bargain too. I go for the raw prawns, as it’s easier not to overcook them.
Choosing an orange pepper was deliberate as it’s sweeter, but it won’t make a huge difference if you use yellow, red or even green in this creamy garlic prawn pasta. With added chilli for a bit of heat.
If you get all the ingredients for this creamy prawn linguine (or penne, fusilli or any other pasta) ready first, you can then make the sauce in the time the pasta takes to cook – as is also the case with my creamy bacon pasta recipe.
This creamy garlic prawn pasta recipe serves 2
Creamy prawn pasta ingredients
- Olive oil, for frying
- Orange pepper, 1, in thin strips
- Frozen King prawns (raw), about 180g
- Garlic, 2 cloves, crushed or chopped
- Soft cheese, 50g
- Red pesto, 50g
- Chilli flakes, a pinch
- Italian hard cheese, 20g, to serve
- Freshly ground salt & pepper, to serve
- Pasta, to serve
Equipment
How to make creamy prawn linguine (or pasta)
- First, put the pasta on to cook as per pack instructions.
- Heat some olive oil in a saucepan or large frying pan and add the pepper and frozen prawns. Fry, stirring, for a few minutes until the prawns and pepper start to look cooked.
- Add the garlic and stir, then after a minute add the soft cheese, pesto and chilli. Stir well to combine, cook for a few minutes then turn the heat to low until the pasta is ready.
- Tip the cooked pasta into the pan containing the sauce and mix well before serving.
Serve with freshly ground salt and pepper and a sprinkling of the hard cheese.
Related recipes:
- Prawn bhuna curry
- One-pot pasta
- Prawn and mushroom risotto
- Pork ragu
- Prawn & pineapple noodles
- Creamy mushroom pasta
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