Creamy, peppery and rich, this prawn linguine makes an impressive low-key “dinner with friends” dish but can double up as an easy prawn pasta midweek meal. That’s pretty darn good, eh?
I’ve been back to work for nearly a month now, and honestly, I’m struggling to fit together my two loves, running a pub and cooking delicious food. I’ve been trying to do the final test and photographs for recipes before I start work at midday, it’s a bit like my days in a professional kitchen. You’d wake up, not even have had breakfast and be cooking things that any “normal” person wouldn’t dream of cooking at 9.30 am. But here we are, making a creamy garlic prawn pasta recipe for brunch.
I wouldn’t recommend this as a brunch dish, to be honest. But cooking and shooting a recipe before midday doesn’t half leave you feeling accomplished the day ahead. The editing of the pictures and working out exactly what to tell you about the recipe is the bit that has fallen by the wayside. I’ve got recipes in the bank ready and waiting for you though, so don’t worry that we’re running dry.
Get on with it, where’s the recipe, I know I know. Shall we go through this gorgeous prawn linguine recipe?
Prawn pasta recipe ingredients
For this recipe you will need:
- 6 cloves of garlic – no scrimping here please, eat one is very important
- 2 shallots
- 50 grams of salted butter
- large pinch of chilli flakes, plus more to garnish if you’re a fan of spice. We’re making proper garlic and chilli prawns here!
- 12 cherry or baby plum tomatoes
- 150ml double cream
- 100ml olive oil – preferably extra virgin olive oil, if you don’t have either, you can use some of the pasta water to thin your sauce
- 1 ripe avocado – see my top tips below
- 30 grams grated pecorino
- A large handful of rocket – that’s about 40 grams
- One lemon – you want the juice and zest to make this prawn pasta sauce sing
- 280 grams of linguine or spaghetti – cooked al dente
- 280 grams of king prawns – I used already cooked, but you can buy them raw and cook first until they turn pink
- A super generous crack of black pepper
I’ve included a few bits here that are great if you have them, but your prawn pasta will still be damn tasty without them. You could get by without the cherry tomatoes. You could substitute in another vegetable broccoli roasted and chopped up would be fab. Red peppers would also go down a storm.
No avocado? No bother – you can omit it altogether. I think it’s a fabulous addition and makes for a creamy prawn pasta, but if you don’t have an avo kicking about, kick it to the kerb, all with be OK.
I used ready cooked king prawns for this final version of my creamy prawn linguine. If you have raw prawns, cook them in a splash of oil or butter until the prawns turn pink. Remove the prawns from the pan until the recipe calls for them to be added again at the end.
This isn’t the healthiest or cheapest of recipes, based on prices at Tesco in August 2020. It’ll set you back around £2.04 per portion. I’m sure you would be able to source cheaper prawns elsewhere, and if you omit the avocado, then suddenly the price comes right down. All that cream and extra virgin olive oil will push those calories too – coming in at just shy of 900 calories per portion. But sometimes, you’ve got to treat yourself, and this dish is undoubtedly a treat.
I’m right into pasta for dinner – who isn’t, so quick, versatile and simple. This easy prawn pasta enters a fine collection of pasta recipes already in the accidental chef pasta archives. It’s a pretty tasty mixed bag in there so far. You’ve got a wallet-friendly tinned artichoke pasta, a washing up friendly goats cheese and mushroom one pan job and then the awesomeness that is spicy sausage rigatoni. Gosh, I do love pasta. Anyway – my point is, no two pasta dishes are the same.
Top tips for prawns and pasta
DON’T SKIMP ON THE GARLIC: You know how people say when they read a recipe they add extra garlic? I’m one of those people. If you’ve been around here before you’ll probably have noticed I rarely call for one clove, I’m a six clove kinda guy. This recipe could just have easily have been called garlic prawn linguine, to be honest.
SWEAT DON’T FRY: Gently melt the butter in the pan and add your finely chopped garlic and shallots, cook over medium-low heat for 4 – 5 minutes. This will flavour the butter and ensure the flavours are evenly dispersed through the dish. Frying over high heat risks adding bitterness and burnt bits to the final taste.
SMASH IT REAL GOOD: Make sure you mash up your avocado properly before adding it to the pan. You want the final sauce to be super smooth and creamy.
COOK YOUR PASTA AL DENTE: Cook your pasta in boiling water as per the packet instructions. I find this dish works best with some extra bite in the pasta, so my recommendation would be to stop a minute or two short of what the packet is telling you.
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- 6 cloves of garlic
- 2 shallots
- 50 g salted butter
- large pinch chilli flakes plus extra to garnish
- 12 cherry or baby plum tomatoes
- 150 ml double cream
- 100 ml olive oil
- 1 ripe avocado mashed
- 30 g grated pecorino
- A handful Rocket approx 40g
- Juice + zest of half a lemon
- 280 g Linguine or spaghetti
- 280 g cooked king prawns
- a generous crack of black pepper
- Bring a pot of salted water to the boil, add your pasta and cook as per packet instructions.
- Gently melt butter in a high-sided frying pan over medium-low heat, add finely chopped garlic and shallot. Cook for 4 – 5 minutes, stirring occasionally.
- Turn heat up to medium and add halved cherry tomatoes along with a large pinch of chilli flakes* – cook for 5 minutes.
- Scoop the flesh out of the avocado and mash well using a fork.
- Add cream, olive oil and mashed avocado to the pan, bring to a gentle simmer – about 5 minutes.
- Stir in rocket, pecorino, juice + zest of lemon and king prawns – cooking for another 3 – 4 minutes.
- Drain pasta and add to the sauce – stir well to combine. Add a generous crack of black pepper and adjust salt to taste.
- Serve with an extra sprinkling of chilli flakes and another helping of black pepper