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.
Loved it!!! Made this last Monday for the family, and there were no leftovers. Thanks for sharing your amazing culinary skills!! Xx
Oooh I love this one too!! Glad you loved it Jen! N x
Please delete previoys comment. I accidentally gave 4 stars instead of 5.
Had this tonight with bacon and chilli flakes added too. Was lovely, thank you!
Just made this and I love it and will make it again Easy to make too
This is delicious and so easy to make. I used chicken broth instead wine because my husband can’t have wine.
Hi can we use half box of cooking cream and half box of whipping cream? TQ
My 16-year-old son and I made this tonight – it is AWESOME! Thank you for an outstanding recipe – and so many helpful details (such as recommended wine!)!
Hi Nagi, I made this last month for my hubby as his request. I dont eat prawn but I followed your recipe and it turned out PERFECT! thanks again…
Sheila
🙌🏻 🙌🏻 LOVE hearing that! Thanks for letting me know Sheila! N x
Hi Nagi
I thank my lucky days for discovering your website.
I made this scrumptious meal and it was absolutely ‘yummo’ and ‘delicio-mo’. New words I’ve formed but don’t fault me for that.
I made this with Gluten Free Pasta, Zylmil (Lactose Free Thickened Cream), plenty of Garlic (who doesn’t love Garlic!). Fresh green prawns (patted dry, thanks for the tip!) and the result was spectacular.
Thank you again Nagi, love your down to earth nature, your humbleness with your cooking and Dozer is just gorgeous (can I adopt him?)
I just have to perfect the art of not leaving my kitchen in a mess.
All the best Nagi
Melody
Wow, so simple and delicious as usual :). ALL your recipes never fail to disappoint.
This recipe has become a staple of our weekly meal planning! We use fresh prawns and fresh grated parmesan– so far Parmegianno-Regianno has the best flavor, but Parmeggiano-Stravecchio is pretty tasty, too. After making recipe the first time, we have added 1-2 extra cloves of garlic. That said, the garlic in the States is junk! Ever grateful to Nagi & Dozer for their recipe!
That’s so great to hear Joey! I’m so happy to hear that! N x ❤️
Made this as a mid-week meal. Absolutely amazing and creamy – no dry sauce here. I used more garlic just because I love it. Used 25% cream instead of what was recommended. Perfect dish to finish up that white wine.
I always love how your dishes have plenty of sauce in them … !
That’s great AGill! So pleased you enjoyed this, thanks for letting me know! N x
Such a delicious and versatile creamy sauce! Added blanched asparagus, baby peas and mushies, and I’m in heaven
Really enjoyed this dish! I was looking for something creamy (but not too heavy) for dinner and this hit the spot! Not too complicated to make as well which is super helpful when you’re short on time.
I substituted linguine with buckwheat pasta (random, I know!) but I was trying to opt for some ‘healthier’ alternatives. As buckwheat has quite a strong flavour, it actually worked nicely being mixed with a creamy dish.
I followed the instructions as mentioned, just added 65 mil of veggie stock instead of wine, which still worked nicely.
I also used frozen prawns but forgot your instruction to pat them dry… definitely got water in the butter mixture which is a shame as I love my shrimp a bit on the brown side – still tasted lovely though.
I just omitted the pasta water as buckwheat pasta water is really thick! (looks gross too – haha!).
Overall, I loved this – was exactly what I was looking for and will definitely be making again 🙂 Thank you!
Loved this. Have just discovered you and your fab recipes. I love your extensive note section for each recipe. I’m Australian living in Denmark and often can’t find the exact ingredients so your notes help a lot. Keep up the great work.
Jane.
G’day from home Jane! 🙂 So glad you enjoyed this and I’m glad you found me too! N xx
Made this recipe and it was great! Added bird eye chillis and chilli flakes, a shallot and squeezes of lemon- to suit my partners love for spice! It was a total hit and i cant wait to make it again thank you xxx
Fantastic recipe. A keeper for us.
I just wanted you to know that my family – picky two-year-old included – LOVED this. Felt so fancy but came together so quickly on a weeknight 🙂
That’s so terrific to hear Ann! Thank you for letting me know – N x 💓
Hi Nagi, This recipe looks so easy and delicious like everything you make. Please tell me what part or parts of this recipe that I need to increase to use 1 pound of pasta.
Want to make it for Friday Night, fish night in my family.
Glad to hear that Dozer likes it too, smart dog, My Cody eats everything as well.
Hope to hear from you soon, thanks much.
Hi Robert! If you hover your mouse over the Servings, then a slider bar will appear. Move the slider until the pasta becomes 1 lb, and all the other ingredients will change too! N x
Hi Nagi, Thanks for the Slider Bar Trick. Not sure if that was always part of your great recipes, but it did exactly what you said it would. I will look for it in your future recipes as well. I love cooking more pasta than most recipes call for, cause
I am always “raiding” the refrigerator later in the day, both for me and Cody.
Thanks again and best to you both
Robert X
So that trick with the slider is easily the coolest thing ever! Thanks for being so thoughtful to add such a cool feature!
Ps- making this tonight adding grape tomatoes and spinach!
Hope you love it Sarahanne! N xx
I did! It was incredible.
Well, was away for the weekend, so this one will have to wait until next. Well, maybe not. Hum, maybe a midweek splurge.
Dozer, they’re is a slight resemblance, but I woundn’t advise checking to see if your related.
Both snap at food, both swim on the surface of water, both eat anything within chomping distance…..
I made your alfredo and it was a hit so I can’t wait to try this one! I too was surprised how little butter is used in this. Where did you get the frozen raw prawns from? Thanks for sharing the recipe!!
Hi Amy! Where do you live? I’m in Sydney and I found frozen raw prawns at Woolies! I swear they didn’t used to sell raw frozen ones, only cooked, but I found it recently. This is pretty similar to the Alfredo, slightly more cream sauce, but similar!! I think you’ll LOVE IT! PS Don’t need much butter in this, just enough to sear the prawns and cook the garlic. I use less because there’s plenty of richness from the cream. 🙂 N x