Special prawn pasta

Special prawn pasta

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(82 ratings)

Prep: 5 mins Cook: 20 mins


Easily halved or doubled

Juicy tiger prawns turn this simple supper dish into something really special

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal548
  • fat13g
  • saturates7g
  • carbs75g
  • sugars4g
  • fibre3g
  • protein30g
  • salt0.94g
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  • 200g linguine or spaghetti
  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g raw peeled prawn, preferably tiger prawns



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 1 garlic clove, crushed
  • 100ml white wine
  • squeeze lemon juice
  • small handful flatleaf parsley, roughly chopped


  1. Cook the pasta in a large pan of boiling, salted water according to pack instructions. Meanwhile, heat a small knob of the butter in a frying pan. When it starts to sizzle, add the prawns and fry for 1 min until they start to change colour. Add the garlic and sizzle for 1 min more, splash in the wine, then bring to the boil. Swirl in the rest of the butter, season with salt and pepper and a squeeze of lemon juice, then stir in the chopped parsley.

  2. When the pasta is just cooked, drain and toss through the prawns. Divide the pasta between 2 bowls, pour over any excess sauce and serve straightaway.

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Comments, questions and tips

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9th Mar, 2012
definitely needs the chillli and coriander or else its a bit bland
9th Mar, 2012
Quick and easy recipe i definitly give this one a thumbs up !Extra garlic and chilli made the taste . The whole family loved it ! I will be definitly making this one agian:-))
9th Feb, 2012
This is so easy, and so yummy. I've made it twice now, when jumbo king prawns have been on offer at the supermarket. I was generous with the white wine... Great, easy recipe.
30th Aug, 2011
My husband and I adore this recipe, I usually add a bit of extra garlic and sometimes a spoonful of creme fraiche. Sprinkle on some parmesan and a good grind of black pepper - yum.
5th Aug, 2011
difficult to do on large scale for dinner party. Tasted bland and dry.
28th Feb, 2011
I used dill as I didn't have parsley to hand, and added some double cream.
26th Feb, 2011
Really lovely dish and SO simple. I have an open plan kitchen/diner so don't really like preparing a main in front of guests, but this one was so easy that I ended up looking like a genius who just 'cooked up a little something'. I followed the suggestion of another poster on here and used rocket as well as parsley. Also used chilli flakes. Apart from those variations, I followed the recipe to the letter and it was a huge hit. Thanks a million. Superb.
3rd Jan, 2011
Tasted delicious for a simple recipe and method.
2nd Oct, 2010
Loved this recipe...added some baked salmon and a large spoon of creme fraiche
21st Sep, 2010
Very simple dish and delicious. I have been cooking a simliar dish (Porto Fino) for years that has wilted spinach and toasted pine nuts. Sweat the spinach leaves (bunch) for a few mins in a little butter and add to the prawns after the wine has boiled off. Whilst you are cooking the spinach toast the pine nuts in a pre-heated oven (180C/gas mark 4) and take them out at the same time you have finished cooking the spinach. Sprinkle the pine nuts over the dish before serving. A recipe that was passed onto me a very good and well experienced chef in New York city...his most popular dish on the menu!


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