This Creamy Garlic Prawn Pasta is for all those nights when nothing but a creamy pasta will do! It’s the pasta version of Creamy Garlic Prawns which features a creamy Alfredo sauce infused with garlic flavour tossed through with plump prawns (shrimp). Every pasta lovers’ dream come true!
Creamy Garlic Prawn Pasta
The weekend is here and we deserve a treat!!! Rather than heading out for dinner, I think you should make THIS luscious Creamy Garlic Prawn Pasta at home. 🙂
Yes it’s indulgent, but let me assure you, it’s a whole lot healthier than eating out. Because let’s face it – restaurant food is so good because it’s loaded with butter, oil and salt. I once went in search for a famous Mashed Potato recipe by Guillaume Brahimi, a renowned French Chef here in Australia, after having it at his restaurant. It’s made with 200g / 1 3/4 sticks butter for 600g / 1.2 lb of potato. THAT’S INSANE!!!!! I felt my arteries clogging up just reading the recipe!!!
So. This is rich but not crazy rich, you’ll certainly satisfy your creamy pasta craving but you won’t feel ill afterwards. 🙂 (Unless you have more than your fair share, which I cannot be held responsible for)
You don’t need gallons of cream for a great creamy pasta
This recipe serves 4 and is made with 1 1/4 cup of cream, which is just over 1/4 cups per serving. Which I think is actually a very reasonable amount for a cream pasta.
The sauce is thickened using a combination of freshly grated parmesan cheese and by emulsifying the sauce. If you’ve tried any of my other pasta recipes (like Bolognese, Shredded Beef Ragu, Tomato Prawn Pasta), you’d know that I (along with the entire nation of Italy) religiously do this mandatory step of tossing the pasta in the sauce on the stove with a splash of pasta cooking water. This makes the starch and fat in the sauce work its magic to thicken the sauce and makes it sticky so it clings to the pasta rather than sitting in a pool in the bottom of the skillet.
There’s no exception with creamy pastas. In fact, it’s most effective with creamy pastas because that’s how to thicken the sauce without using more and more cream.
Creamy pastas are so hard to shoot so you can see the creamy sauce coating the pasta. But do you see how there is no / little sauce pooled on the plate? That’s because it’s all on the pasta and prawns!
Best prawns for Creamy Prawn Pasta
I like making Creamy Garlic Prawn Pasta with small to medium prawns. (That’s shrimp, to those of you on the other side of the pond. 🙂 ) I find it easier to eat rather than jumbo sized prawns in pasta form, and you get more littered throughout. And because of this, I usually use (gasp, shock horror!) frozen peeled raw prawns.
I actually peeled fresh prawns when I made this the other day, pictured in the black skillet at the top of the post, and left the tail on. Which, for some reason, felt like I was making a point that the prawns are fresh ones I peeled myself, but in hindsight was completely impractical because it was such a pain to stop eating and pull the tail out of my mouth.
#FirstWorldProblems
Yes, peeling your own fresh prawns is better than using frozen. But because they are small, it is a pain so using frozen is completely acceptable – in my books. 🙂 Also, these days, you can get good quality frozen prawns even from grocery stores! (Look for Australian prawns, they are better quality).
After a non cream-based prawn pasta?
Try this Spicy Chilli Prawn Pasta with a tomato based sauce, or this Lemon Prawn Pasta, or my signature Restaurant-Worthy Prawn Linguine in Dinner (page 173) which features a stock made using the prawn shells.
If you’ve had a long week, I’m betting you are busting to get on that couch and flick on the TV to watch something that doesn’t require too much brain power. To complete that picture, all you need is a cozy bowl of homemade deliciousness and a glass of your favourite wine.
And in this vision I have, the cosy bowl of deliciousness is in the form of this Creamy Garlic Prawn Pasta. Get the water boiling, and you’ll be slurping this down in 20 minutes. (Wait a sec – that’s faster than take out!)
Happy weekend! – Nagi xx
PS One day, try the foil packet prawn and potato version of this recipe. Creamy garlic prawns + cheesy potatoes in a foil pack!
Watch how to make it
Note: The recipe has been updated to serve 4 rather than 3 – because who writes recipes for 3?! 🤭 Ingredients were scaled up accordingly then the only recipe step that changed to accomodate this was to cook the prawn in 2 batches rather than 1 because they won’t all fit in the pan in one go.
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Creamy Garlic Prawn Pasta
Ingredients
- 12 oz / 350g fettuccine , or other long strand pasta of choice
- 50 g / 3 tbsp unsalted butter , separated
- 500 g / 1 lb small or medium peeled prawns / shrimp , raw or 1kg / 2 lb whole unpeeled (Note 1)
- 4 garlic cloves , finely minced with a knife
- 1/2 cup Chardonnay or other dry white wine (Note 2 for sub)
- 1 1/4 cups heavy / thickened cream or regular cream, pouring cream etc, full fat (Note 3)
- 1/2 cup chicken broth (or fish or vegetable broth), preferably low sodium
- 3/4 cup (75 g) finely grated parmesan cheese (freshly grated) (Note 4)
- 2 tbsp finely chopped parsley , optional
- Black pepper
- Parmesan , for serving
Instructions
- Cook pasta – Bring to boil a large pot of water. Add a big pinch of salt and the pasta, then cook per packet MINUS 1 minute – it will finish cooking in the sauce later so we want it slightly under. (Note 5).
- Reserve water – Just before draining, scoop out 1 cup of pasta cooking water and set aside, we need this to thicken the sauce later. Drain pasta.
- Lightly cook prawns in 2 batches – Meanwhile, melt about 1/3 of the butter in a large non stick skillet over medium high heat. Add half the prawns, spread out, and cook for 1 1/2 minutes, then turn and toss using 2 spatulas for another 1 – 1 1/2 minutes until just barely cooked (the prawns will cook more in the sauce). Remove prawns into a bowl. Repeat – add half the remaining butter, cook the remaining prawns then remove.
- Sauté garlic – In the same skillet, add the remaining butter. Once melted, add the garlic and stir for 20 seconds until fragrant (don't let it burn, lower heat it needed).
- Deglaze – Add wine and stir. Simmer rapidly for 2 minutes, scraping the pan to dissolve any bits stuck to it into the liquid, until wine mostly evaporates (see video).
- Sauce – Add cream, broth and parmesan. Stir until the parmesan is melted, then leave to simmer for 1 1/2 minutes until it thickens slightly – it will still be quite watery though which is fine, it will thicken more in next step.
- Toss & thicken sauce – Add prawns, pasta plus about 1/4 cup of reserved pasta water. Toss pasta energetically (still on stove on medium high) and in 1 to 2 minutes, the sauce will thicken and start clinging to the pasta. It will seem like nothing is happening at first but trust the process, it will happen! If you take it too far and the sauce gets too thick, add a small splash of remaining reserved pasta cooking water to loosen and toss again (you can do this repeatedly as needed).
- Finish – Add most of the parsley and a grind of black pepper, taste and check if you need salt (I don't need more), then give it a quick toss.
- Serve immediately, garnished with remaining parsley and parmesan if desired.
Recipe Notes:
Nutrition Information:
Updated January 2026 to serve 4 rather than 3 (which is just an odd number, I am not sure what I was thinking!). Changes made were to cook the prawn in 2 batches rather than 1, and to sear the first side undisturbed, then toss with two spatulas to finish cooking through (turning one by one is a pain!).
More prawn (shrimp) pastas & risottos
And more ways to get your creamy pasta fix!
Fettucine Alfredo – also see One Pot Chicken Alfredo Pasta
Baked Mac and Cheese – and try the Shrimp version!
Browse all pasta recipes
Life of Dozer
He’s just the wrong colour.
After a hard week, I wanted something that I would enjoy cooking and eating, to relax into the weekend. This was so perfect! I had a lovely afternoon shopping for ingredients then I spent the evening preparing this and have just sat down with a glass of wine to enjoy it. I added tomatoes too, and I loved your tips of how to perfect the dish. This was super easy to follow and so yummy. I will definitely be making again!
Sounds like the perfect night Emma!
Amazing recipe! I added the quantity of wine though. This is like heaven on the plate! Thank you for sharing!👍🏼👍🏼👍🏼
Wahoo, I’m so happy you enjoyed it Ecy!
Delicious!! Loved this, my husband said it was restaurant quality! I adjusted the amount of wine I added (1/2 a cup instead of a 1/4) and added a small amount of chilli flakes right at the end with the parsley. Sooo yum! Also served it with lemon to squeeze in and this gave it a nice tang. Will add to my cooking repertoire for sure!
Yet another superb recipe from Ngai. Made it as per the instructions and quantities resisted the urge to fiddle when I was worried about the thickness of the sauce and yes it turned out fine. The only way this dish would taste better is if someone cooked it for me. Bellisimo.
I’m so glad you stuck with it Michelle!
Exactly what I was searching for! I had an old Italian recipe book that I loved, a d it’s missing. We had a recipe similar so I used yours to get the basics down. The only thing this was missing: 1) Spring onions 2) Prawns should be cooked in the sauce to give the sauce their flavor/essence.
THANK YOU! I love this because it is indulgent, but not as heavy as 90% of similar recipes.
This was really delicious and easy to cook
Hi Nagi,
If I opt out the wine and replace it with chicken broth, does that means I put the broth twice in the process or can I just put all of them in the beginning? Thank you
Hi Nagi,
I tried your Garlic Prawns recipe – WOW, it came out so delicious. Thank you!
My partner said they would charge 18euro for a portion of these in a restaurant (we live in Nice, France, and everything here is expensive though, LOL).
I followed your instructions completely, but made one little change…. I added 2 cm of fresh ginger to the garlic (we love ginger), and it was amazing.
I’m going to try your Spinach Ricotta Pasta Bake soon.
Thanks Nagi.
All the best,
Daniela
Ginger sounds great, I’m so glad you loved it Daniela!
I am not a good cook but your instructions were so easy to follow and the food was so quick to make. My boyfriend and i had a very delicious home cooked dinner – thank you
i tried this at home for my family and my kids loved it
I used a few left overs, garlic prawns, some sliced chorizo and baby spinach leaves & a couple sundried tomato to make up the volumn of prawns. It was magic! I love having less cream in this recipe it gives a beautiful rich sauce that isn’t too fatty. Yet another great recipe from Nagi – than you so much! In fact, most nights I check website to see what I’ll be cooking tomorrow.
Sounds divine Kerry!
Recipe is amazing and quick to make! Family really enjoyed it. I added a little fresh chilli as I have lots from the garden.
Fantastic Karen!
Made it along with garlic bread for dinner today! It was delicious!
Yum!!! Sounds fab Nikita ❤️
Made this on saturday as part of my italian festa dinner party. It was so easy and quick to make and so yummy. It disappeared as quick with great reviews. Thanks Nagi.
I’m so happy it was a hit!
Best pasta i ever made. Did add some onions and mushrooms. Didnt have any wine so added some red wine vinegar instead.
That’s so great to hear Arthur! ❤️
Delicious
Thanks Catherine!
I have made this for my family 3 times now and it’s become a part of our weekly rotation. My kids love it and it’s so easy to make during the weekday. It’s a win win and a keeper.
Wahoo! This makes my day 🙌
Absolutely AMAZING! Thank you so much!
I’m so glad you loved it Simona!!
Just great. Success from first try.
Wahoo! Great news!
Hi, can i use chicken stock instead of chicken broth? can’t wait to make this on Friday!!
This was amazing!!!!! Did add a few things like peri peri spice and a little lemon juice when cooking prawns separately but damn it was on point and amazing! Thank you so much for the recipe.