Name: King Prawn Linguine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 lb king prawns, peeled and deveined; 12 oz linguine pasta; 2 tablespoons olive oil; 4 cloves garlic, minced; 1/2 cup dry white wine; 1 cup heavy cream; 1/2 cup grated parmesan cheese; 1/4 cup fresh parsley, chopped; Salt and black pepper to taste; Lemon wedges for serving

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King Prawn Linguine is an elegant and indulgent pasta dish that combines the sweet, succulent taste of king prawns with a velvety garlic parmesan cream sauce. Perfect for a romantic dinner or a refined weeknight meal, this recipe is simple to prepare yet delivers restaurant-quality flavor and richness in every bite.

Why You’ll Love This Recipe

This King Prawn Linguine is a crowd-pleaser that pairs the briny tenderness of prawns with the luxurious creaminess of a garlic parmesan sauce. The dish comes together quickly, making it perfect for both special occasions and everyday indulgence. Finished with a sprinkle of fresh parsley and a squeeze of lemon, this pasta offers a perfect balance of richness and brightness. It’s an easy way to bring a touch of fine dining to your home kitchen.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 lb king prawns, peeled and deveined
12 oz linguine pasta
2 tablespoons olive oil
4 cloves garlic, minced
1/2 cup dry white wine
1 cup heavy cream
1/2 cup grated parmesan cheese
1/4 cup fresh parsley, chopped
Salt and black pepper to taste
Lemon wedges for serving

Directions

Cook the linguine according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat olive oil in a large pan over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
Add the king prawns and cook for about 3–4 minutes, or until they turn pink and are fully cooked. Remove the prawns from the pan and set aside.
In the same pan, pour in the white wine, scraping any bits from the bottom of the pan. Let the wine reduce for 2–3 minutes.
Stir in the heavy cream and bring to a gentle simmer. Allow the sauce to thicken slightly, then add the parmesan cheese, salt, and black pepper. Stir until the cheese melts and the sauce is smooth.
Return the cooked linguine and prawns to the pan. Toss gently to coat everything in the sauce.
Garnish with fresh parsley and serve immediately with lemon wedges on the side.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 520 kcal per serving

Variations

Spicy Option: Add a pinch of red pepper flakes for a gentle heat that complements the richness of the sauce.
Tomato Cream Sauce: Add a tablespoon of tomato paste to the cream for a rosé-style twist.
Herb Variations: Try fresh basil or tarragon in place of parsley for a different herbal note.
Dairy-Free: Use coconut cream and a dairy-free parmesan alternative for a lactose-free version.
Extra Vegetables: Incorporate sautéed spinach, cherry tomatoes, or peas for added nutrition and color.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the pasta in a pan over low heat with a splash of milk or cream to loosen the sauce. Avoid microwaving, as it may overcook the prawns and separate the sauce.

FAQs

Can I use frozen prawns?

Yes, just make sure they are fully thawed and patted dry before cooking to avoid excess moisture in the pan.

What wine is best for this dish?

A dry white wine like Sauvignon Blanc or Pinot Grigio works well to deglaze the pan and enhance the flavor of the sauce.

Can I substitute the cream with milk?

You can, but the sauce will be thinner. For a creamier consistency, use half-and-half or add a touch of butter with the milk.

Is parmesan necessary?

Parmesan adds depth and saltiness to the sauce. If you don’t have it, you can substitute with pecorino or a similar hard cheese.

How do I keep the prawns from overcooking?

Cook them just until they turn pink and opaque—about 3–4 minutes. Remove them from the pan promptly and add them back at the end.

Can I make this dish ahead of time?

It’s best enjoyed fresh, but you can prepare the sauce and cook the pasta in advance. Reheat gently and add prawns just before serving.

What can I serve with King Prawn Linguine?

It pairs well with garlic bread, a crisp green salad, or roasted vegetables.

Can I use a different type of pasta?

Yes, spaghetti, fettuccine, or tagliatelle also work well with this creamy sauce.

Is this dish kid-friendly?

Yes, the flavors are mild and creamy, though you may wish to omit the wine or spice if serving to younger children.

How do I thicken the sauce if it’s too runny?

Simmer the sauce for a few more minutes or add a small amount of grated cheese to help it emulsify.

Conclusion

King Prawn Linguine is a luxurious, restaurant-worthy dish that can be made effortlessly in your own kitchen. With its creamy garlic parmesan sauce, tender prawns, and al dente pasta, it’s a comforting and elegant meal that’s perfect for any occasion. Whether you’re treating yourself or entertaining guests, this pasta is sure to impress with its rich flavors and refined presentation.

King Prawn Linguine

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A creamy, rich linguine pasta dish with succulent king prawns, tossed in a velvety garlic parmesan sauce, and garnished with fresh parsley for a luxurious meal.

Author: Mari
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Sautéing
Cuisine: Italian
Diet: Halal

Instructions

Cook the linguine pasta according to package instructions. Drain and set aside.
While the pasta is cooking, heat olive oil in a large pan over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
Add the prawns to the pan and cook for about 3-4 minutes, or until they turn pink and are cooked through. Remove the prawns from the pan and set aside.
In the same pan, add the white wine, scraping up any brown bits from the bottom of the pan. Let the wine cook down for 2-3 minutes.
Add the heavy cream and bring to a simmer. Let the sauce thicken slightly, then stir in the parmesan cheese, salt, and pepper.
Add the cooked linguine and prawns to the sauce, tossing gently to coat everything in the creamy sauce.
Garnish with fresh parsley and serve with lemon wedges on the side for an extra burst of freshness.