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    Cooking Gorgeous » All Recipes » Main Dishes

    Creamy Shrimp Pasta

    Published: Apr 24, 2021 · Modified: Jul 21, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe Jump to Video Print Recipe

    This fuss-free yet flavorsome Creamy Shrimp (or Prawn) Pasta dish is the perfect combination of juicy shrimp with garlic, chili, and butter. It is very easy to prepare which makes it perfect for a quick weekday meal or even a romantic dinner for two.

    creamy prawn pasta recipe
    Creamy, Spicy & Garlicky Prawn Pasta

    To turn this ultimate pasta dish into a feast, serve it with cheesy garlic bread and a nice bowl of Rocket Salad with Parmesan.

    Jump to:
    • What Prawns to Use
    • Ingredients and Substitutes
    • Step-by-Step Instructions
    • Top Tip From the Chef
    • Recipe FAQs
    • Related Recipes
    • Creamy Shrimp Pasta

    If you love quick and easy pasta dishes for a weeknight meal, you might want to have a look at my Smoked Gouda Mac and Cheese (Baked), Pasta with Green Sauce, and Chorizo and Prawn Pasta recipes.

    What Prawns to Use

    Same as BBQ Garlic Butter Prawns and Cajun Chicken and Shrimp Pasta, prawns are the main ingredient and it is best to try and buy fresh ones.

    I personally prefer fresh tiger prawns or king prawns for the chunkier texture.

    fresh shrimp in shell

    Also, they add a luxurious feeling to the dish and they are amazingly juicy. I buy them in bulks, peel, devein, and freeze for future use.

    There is a short video attached to the recipe card to show how to peel and devein raw prawns.

    peeled and deveined shrimps in a bowl

    You can keep shrimp frozen for up to 3 months and defrost fairly quickly which makes them perfect for emergencies.

    Alternatively, you can buy good quality frozen shrimp in supermarkets to make things easier. You can also use smaller-sized prawns if you prefer.

    Ingredients and Substitutes

    Ingredients needed for making creamy prawn pasta
    • Shrimp - Fresh raw tiger prawns are the best option, they're big and juicy and taste amazing. Buy fresh shrimp with shells and heads, if you can. However, peeled and deveined prawns make life easier so it's up to you what prawns to use. For a convenient alternative, use regular raw prawns, they're smaller but cheaper, and they still taste great.
    • Brandy or white wine - A good quality brandy goes well with meat or seafood dishes. Alternatively,  a dry white would do the job too. You can substitute it with chicken or vegetable stock if you don't want to use alcohol.
    • Garlic - This recipe is not really heavy on the garlic, but you can adjust the amount to your taste. You can turn it into a paste with a Mortar and Pestle or grate using a Microplane zester before adding it to the sauce.
    • Double cream - This recipe will work ok with any full-fat cream, but the sauce thickens better with heavy or double cream. If you use single or whipping cream, the sauce will be thinner.
    • Parmesan -  Use freshly grated ones and stay away from grated parmesan as they won't melt smoothly.
    • Mascarpone Cheese - I love this creamy cheese as it adds a velvety and rich texture. You can substitute it with creme fraiche or cream cheese.
    • Shallots - They have a finer and sweeter flavor than onions but you can use onions if you don't have them in hand.
    • Pasta - I prefer long-shaped pasta such as tagliatelle, fresine, linguini, or spaghetti for this creamy and cheesy sauce.

    Step-by-Step Instructions

    It is very easy to make this delicious pasta, and it takes very little time to cook. To achieve the best results, you need to follow a few simple steps:

    Start cooking the pasta sauce after you put the pasta water to boil. You will have both the sauce and the pasta ready at the same time.

    For the pasta sauce, use a large wok or a large non-stick skillet. Place the pan on medium to low heat and melt the butter.

    Add the prawns and sauté for a minute, just until they turn pink. If you cook them any longer than that, they will shrink and get a rubbery texture.

    sauteing the prawns in a pan with butter

    Remove them to a plate and set them aside. Add olive oil to the same pan and sauté the shallots along with the garlic.

    Turn the heat up before adding the mushrooms.

    Sautéing the shallots and mushrooms in a pan

    When the mushrooms are softened, add the brandy or white wine.

    add the brandy and cook until it evaporates

    Let the alcohol evaporate before adding the tomatoes, chili (optional), and black pepper. Cook for 5 minutes or until the tomatoes are soft and mushy.

    tomatoes are added to the mushrooms

    Stir in the mascarpone cheese until dissolved. Pour the double cream in along with 100 ml of pasta water.

    Let it simmer for 5-6 minutes until the creamy mixture is thick enough to cover the back of a spoon.

    Mascarpone and double cream added to the pan

    Add the cooked prawns and the parmesan, check the seasoning, and adjust it to your taste.

    the prawns are added to the pan

    Stir in the herbs and mix until nicely combined, drain the cooked pasta, and add it to your sauce.

    the herbs are added to the sauce

    Remove from the heat and serve immediately.

    Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

    Top Tip From the Chef

    Adding some pasta water to the sauce helps thicken the sauce and makes it easier to stick to the pasta. The starch in the pasta water binds the sauce together and gives a creamier texture.

    Recipe FAQs

    Can you reheat prawn pasta?

    Yes, you can reheat it in a microwave or on the hob, making sure it's piping hot. Don't reheat it a second time!

    What herbs go with prawn pasta?

    My favorite herbs to pair with prawns or any other seafood dishes are parsley, dill, tarragon, chervil, or chives.

    What to serve with Creamy Shrimp Pasta?

    We all know that pasta dishes go perfectly with garlic bread. If you want to think out of the box and try something different, why not try my Cheese Gozleme (Turkish Pancakes) and a bowl of Lebanese Fattoush Salad?

    Related Recipes

    For other delicious shrimp dishes why not try:

    • BBQ Garlic Butter Prawns
    • Chorizo and Prawn Pasta
    • Cheesy Baked Shrimp (Karides Guvec)
    • Cajun Chicken and Shrimp Pasta

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making this creamy, garlicky, and spicy Shrimp (Prawn) Pasta as much as you enjoy eating it! 🙂 

    Bon appétit! / Afiyet olsun!

    creamy prawn pasta recipe

    Creamy Shrimp Pasta

    Ayla Clulee
    This fuss-free yet flavorsome Creamy Shrimp (or Prawn) Pasta dish is the perfect combination of juicy shrimp with garlic, chili, and butter. 
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Main Course
    Cuisine Italian, Mediterranean
    Servings 4 People
    Calories 993 kcal

    Equipment

    • 1 kitchen scale
    • 1 wok with lid
    • 1 Saucepan
    • 1 measuring spoons
    • 1 Rubber spatula
    • 1 small knife

    Ingredients
     
     

    • 400 g fettuccine or linguine pasta
    • 1 tablespoon salt (to add to water to cook the pasta)
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 1 medium banana shallot (finely chopped)
    • 2 cloves garlic (minced)
    • 200 g button or chestnut mushrooms (sliced)
    • 100 ml brandy or dry white wine
    • 300 g cherry tomatoes (cut in halves)
    • 1 red chilli (optional) (finely chopped)
    • ½ teaspoon freshly ground black pepper
    • 40 g mascarpone cheese
    • 300 ml double cream
    • 450 g tiger prawns (peeled, deveined and cut in half lengthwise)
    • 100 g parmesan (grated)
    • 1 tablespoon parsley (finely chopped)
    • 1 tablespoon dill (finely chopped)
    • salt to taste

    Instructions
     

    • Put a large pan on high heat with enough water to cook pasta and add 1 tablespoon salt.
    • Cook the pasta following the instructions on the packaging.
    • Start making the sauce while the pasta is cooking.
    • Put a wok or a large non-stick skillet on medium to low heat and melt the butter.
    • Add the prawns and sauté for a minute, just until they turn pink. If you cook any longer than that, they will shrink and get a rubbery texture. Remove them to a plate and set them aside.
    • Add olive oil to the pan and sauté the shallots along with the garlic.
    • When the shallots are softened, add the mushrooms and sauté for few minutes.
    • Add the brandy or dry white wine and reduce until it’s totally evaporated.
    • Add cherry tomatoes, chili, and freshly ground black pepper, and cook for 5 minutes until the tomatoes are softened.
    • Stir in the mascarpone cheese until nicely combined then add the double cream.
    • Add some pasta water (approximately 100 ml)and let it simmer for 5-6 minutes until the creamy mixture is thick enough to cover the back of a spoon.
    • Add the cooked prawns and the parmesan, check the seasoning, and add some salt if needed.
    • Add the herbs and stir until nicely combined, drain the cooked pasta, and add it to your sauce.
    • Remove from the heat and serve immediately.

    Video

    Notes

    • Adding some pasta water to the sauce helps thicken the sauce and makes it easier to stick to the pasta. The starch in the pasta water binds the sauce together and gives a creamier texture.
    • You can keep shrimp frozen for up to 3 months and defrost fairly quickly which makes them perfect for emergencies.
    • Start cooking the pasta sauce after you put the pasta water to boil. You will have both the sauce and the pasta ready at the same time.
    • If you cook shrimp any longer than a couple of minutes, they will shrink and get a rubbery texture.
    • There is a short video attached to the recipe card to show how to peel and devein raw prawns.
    • You can reheat the leftovers in a microwave or on the hob, making sure it's piping hot. Don't reheat a second time!

    Nutrition

    Calories: 993kcalCarbohydrates: 83gProtein: 44gFat: 48gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 356mgSodium: 2854mgPotassium: 848mgFiber: 5gSugar: 6gVitamin A: 2275IUVitamin C: 37mgCalcium: 478mgIron: 3mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post use affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Ayla

      August 03, 2021 at 3:17 pm

      5 stars
      Excellent recipe Thank you so much

      Reply
    2. Lena

      March 27, 2022 at 4:35 am

      5 stars
      I love the flavour combination, the sauce is out of this world!

      Reply
    3. Joanne

      April 26, 2022 at 5:09 pm

      5 stars
      Absolutely fabulous. Easy to follow. Simple menu and the taste was incredible. Thank you!

      Reply
    4. Olivia

      May 03, 2022 at 4:54 pm

      5 stars
      Had this for dinner tonight…yummy

      Reply

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    Hi! Thank you for visiting Cooking Gorgeous. My name is Ayla, and I’m a professional chef based in the UK. The kitchen is my happy place and cooking is my therapy. To me, food is more than ingredients and nutrition; it is a language of love, a way of expressing compassion.

    More about me →

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