Prawn and Asparagus Pasta

    35 minutes

    Prawns sauteed with asparagus and white wine make an elegant and delicious topping for pasta. Lemon and chilli flakes add bite.

    60 people made this

    Serves: 2 

    • 1 1/2 cups (120g) penne pasta
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1/4 cup onion (about half a small onion), chopped
    • 1/2 cup (125ml) white wine
    • 1/4 teaspoon chilli flakes
    • 1 tablespoon butter
    • 10 asparagus spears, cut into 3cm lengths
    • 18 peeled and deveined large prawns
    • 1 tablespoon lemon juice
    • 1 pinch salt and pepper to taste
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 1/4 cup (30g) grated parmesan cheese

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Bring a large pot of lightly salted water to a boil. Add penne and cook until al dente, 8 to 10 minutes; drain.
    2. Meanwhile, heat the olive oil in a large frypan over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the white wine, and simmer for 2 minutes. Stir in the chilli flakes, butter and asparagus; cook until the asparagus is just tender, about 3 minutes.
    3. Add the prawns and lemon juice, continue cooking until the prawns have turned pink and are no longer translucent in the center. Season to taste with salt and pepper.
    4. Toss the cooked penne pasta with the prawns and asparagus mixture. Sprinkle with parsley and parmesan cheese to garnish.

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    Reviews in English (56)


    I made this tonight. I think it would be a great hot weather meal. My only issue was that there was not enough sauce to cook the asparagus and for the noodles. I think next time I would partially cook the asparagus and then add. I ended up adding about a 1/4 C of butter for the sauce. It also needed a bit of salt and pepper, but the recipe stated to taste. I would do this again, but with some slight modifications. Actually I make a similar one that is from Barefoot Contessa and I think I wilol add the asparagus to that. Thanks for sharing.  -  12 Apr 2008  (Review from Allrecipes USA and Canada)


    This was the recipe I was looking for! It was very tasty! I read the comments & think I have found ways to solve the problems addressed in them. Because of the mention of the excess liquid, I had a jar of Penzy's powdered lemon zest that I used in lieu of the juice. I bet fresh would be even better. I added 1/4 cup of a can of petite diced tomatoes & to counterbalance the acid, I put in 1 pinch (literally) of white sugar. It did not give any sweetness, just balanced the acid content. To also help with the liquid issue, I cooked the pasta (I used spaghetti) 2 minutes short of done, and then tossed it into the pan of sauce & cooked it for the remaining 2 minutes there. Thanks for the great recipe!  -  08 Feb 2011  (Review from Allrecipes USA and Canada)


    I added a can of diced tomatoes, partially drained, sliced mushrooms and a red bell pepper cut in 1 inch pieces matching the asparagus. This is a definite repeater in our house.  -  13 Jan 2011  (Review from Allrecipes USA and Canada)