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This creamy prawn linguine is the perfect comforting dinner that takes less than 30 minutes to prepare and cook. Tender prawns are cooked in a cream and white wine sauce and flavoured with garlic and lemon to make a delicious and indulgent meal you’ll turn to time and time again.
What kind of prawns should I use?
Small prawns, big prawns, frozen prawns, king prawns… What should I pick? The two most common types of prawns you will find in UK supermarkets are king prawns or cold water (North Atlantic) prawns. King prawns, as the name suggests, tend to be bigger, while cold water prawns are the smaller type you will find.
I like to use raw king prawns for this pasta. They are a lot ‘meatier’ and more flavoursome and don’t get as lost in the spirals of linguine as the smaller varieties.
However, you can most certainly use whatever type of prawn you prefer for this recipe. If you are using pre-cooked prawns, however, add them after pouring in the cream so they don’t turn tough. Note that cold water prawns are more often than not sold pre-cooked.
What’s all the hype about pasta water?
You may see a lot of recipes that tell you to use the water from the pasta to make the sauce. The reason for this is that when the pasta is cooking it releases starch (which is why the water turns cloudy). When you add this to the sauce it helps to emulsify it. On a basic level, this means it helps the ingredients to stick together which will transform your sauce into a silky and luxurious liquid. Plus, if you’ve added a generous amount of salt to the water when cooking the pasta it will also add more flavour to the final dish.
To easily retain the water you can use tongs, a slotted spoon or one of these skimmers to remove the pasta from the water, rather than tipping everything into a colander in the sink.
Can I substitute the wine?
If you are worried about alcohol in your cooking then, rest assured, the alcohol will burn out of the wine as it simmers.
However, if you don’t buy or use alcohol at all then you can substitute the white wine for some vegetable or fish stock. Or you could leave it out completely and add a dash more cream and pasta water.
Additions and substitutions
This recipe is perfect as it is (in my humble opinion). However, if you are looking for some ways to mix things up why not try:
- Adding some freshly grated parmesan – ever since an Italian friend of mine gasped at me across the table in a restaurant after I spooned some parmesan over a fish pasta, I worry that the mere thought of combining seafood and cheese will offend everyone. However, if (like me) you feel that cheese goes with everything then go ahead.
- Sprinkle in some red chilli flakes to add a little kick to the dish.
- Add some variety by replacing half the prawns with smoked salmon – add it to the pan when you add the cream.
- Substitute the parsley with dill for a herby, slightly aniseedy taste.
For a full list of ingredients with weights and measurements, jump to the printable recipe card.
- Olive oil
- King prawns, deshelled and deveined
- Garlic, finely chopped
- Plain/all-purpose flour
- White wine
- Single or whipping cream
- Lemon juice
- Spinach, roughly chopped
- Parsley, roughly chopped
How to make it
For more detailed steps with recipe tips jump to the printable recipe card.
- Set the linguine to boil for 2 minutes less than the packet cooking directions.
- Fry the prawns for around 2 minutes on each side until the flesh is opaque.
- Add the garlic to the pan and cook for a further minute. Scatter over the flour and stir together for another 30-60 seconds.
- Add the white wine, cream and lemon juice to the pan. Season to taste. Bring to a simmer and then add the spinach. Cook until thickened.
- Stir the linguine into the pan with a splash of the pasta water. Cook for a further 2 minutes before stirring through the parsley.
Looking for more great pasta recipes? Try:
- Healthy tuna pasta bake
- Easy cheesy pasta
- Salmon and leek pasta
- Chicken and chorizo pasta
- King prawn pasta with chilli and garlic
Products that work well for this recipe:
Magnetic Spice Rack – Set of 12
2 in 1 Garlic Press
Beeswax Food Wraps
This creamy prawn linguine is a comforting dinner that takes less than 30 minutes to make. Cooked in a cream & white wine sauce.
The default recipe serves 2. Use the buttons to scale up as needed.
- 150g linguine (see note 1)
- 1 tbsp olive oil
- 300g deshelled & deveined king prawns (see note 2)
- 2 cloves garlic, finely chopped
- 1 tsp plain/all-purpose flour
- 60ml white wine (see note 3)
- 125ml single or whipping cream
- 1 tbsp lemon juice
- 1 small handful of spinach, roughly chopped
- few sprigs of parsley, roughly chopped
- Bring a large pan of heavily salted water to a boil and add the linguine. Set a timer for 2 minutes less than the cooking time. When draining reserve a cup of the pasta water.
- While the linguine is cooking heat the oil in a large frying pan or skillet. Add the prawns and cook for around 2 minutes on each side until the flesh has turned opaque.
- Add the garlic and cook for a further minute before scattering over the flour and cook for another minute.
- Stir in the white wine and then add the cream and lemon juice and season to taste. Bring to a simmer and then add the spinach. Cook until thickened.
- Stir in the linguine and a splash of the reserved pasta water. Stir together and cook for a further 2 minutes before stirring through the parsley and serving.
- Linguine can be substituted with any kind of pasta you prefer.
- You can also use regular (freshwater) prawns.
- If you don’t cook with wine then you can substitute with stock or leave this out altogether.
- For best results serve the pasta as soon as it is cooked. However, leftovers can be kept in the fridge for up to 3 days and reheated on the hob/stove or in the microwave. Note that the prawns will become tougher the more they are cooked/heated.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Hob / Stove
- Cuisine: Pasta
- Serving Size: 1
- Calories: 365
- Fat: 20g
- Carbohydrates: 25g
- Protein: 27g
Keywords: pasta, seafood, prawns, creamy, linguine, indulgent, comforting, easy, quick