Print

King Prawn Linguine

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Units Scale
  • 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

Instructions

  1. Cook the linguine pasta according to package instructions. Drain and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Add the heavy cream and bring to a simmer. Let the sauce thicken slightly, then stir in the parmesan cheese, salt, and pepper.
  6. Add the cooked linguine and prawns to the sauce, tossing gently to coat everything in the creamy sauce.
  7. Garnish with fresh parsley and serve with lemon wedges on the side for an extra burst of freshness.

Notes

  • Use freshly grated parmesan for the best flavor and melting quality.
  • For a lighter version, substitute half-and-half for heavy cream.
  • Add a pinch of red pepper flakes for a subtle kick of heat.

Nutrition

Find it online: https://yumfoodusa.com/king-prawn-linguine/