Creamy prawn pasta

(12 ratings)

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Creamy Prawn Pasta
Creamy Prawn Pasta
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

There are times when you want something a little bit special – perhaps for an anniversary or birthday meal but don’t want to spend ages in the kitchen making it. Prawns are always a good choice and very often you can find prawns on special offer in the supermarket. Asparagus gives a delicious flavour to this dish and goes so well with prawns but you could add other vegetables of your choice if you prefer. Instead of Linguine you could use Spaghetti or Tagliatelle in this recipe – it is so versatile. The sauce is made from crème fraiche so is very quick and easy.


  • 400g Linguine
  • 100g baby asparagus, cut into pieces
  • 200g large, cooked, peeled prawns
  • 4 tbsp crème fraiche
  • Juice of ½ lemon
  • Salt and freshly ground black pepper

You could use broccoli florets in the recipe instead of asparagus. For added flavour, sprinkle with Parmesan cheese before serving. Instead of thinning the sauce with the cooking liquid, add white wine instead.


  1. Cook the pasta in a large pan of boiling salted water for 10 -12 minutes until tender but still “al dente” or according to the instructions on the pack. Take out a few tablespoons of the cooking liquid to thin the sauce later on if necessary. Add the asparagus 3 minutes before the end of the pasta cooking time.
  2. When the pasta and asparagus is cooked, drain and return it to the saucepan.

  3. Reduce the heat to low and add the prawns, crème fraiche, lemon juice and seasoning and stir together well. If the sauce is too thick add the reserved cooking liquid to thin it down a little.
  4. Heat everything together gently, the serve immediately with a green salad and a glass of white wine.

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