White Wine and Garlic Prawn Linguine

White Wine and Garlic Prawn Linguine


615 people made this

Pasta should always be simple and this is a great example. White wine, butter and garlic are used to cook fresh prawns, and then are served over pasta.


Serves: 8 

  • 500g linguine
  • 30g butter
  • 3 tablespoons (60ml) white wine
  • 2 teaspoons grated Parmesan cheese
  • 3 cloves garlic, minced
  • small handful chopped fresh parsley
  • salt and freshly ground black pepper to taste
  • 1 kg fresh prawns, peeled and deveined

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a frying pan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.
  3. Increase heat to medium high and add prawns to pan; cook for about 3 to 4 minutes or until prawns begins to turn pink. Do not overcook.
  4. Divide pasta into portions and spoon sauce and prawns on top; garnish with Parmesan cheese and fresh parsley, if desired.

Recently Viewed

Reviews (10)


Something else. Very bland unless you add 4 TBS butter, 4 TBS wine, 4 cloves garlic, 1-2 TBS lemon juice and do NOT put the cheese in as you are making the sauce (I added about 4 TBS cheese). Toss it with the pasta after or you will have a congealed messy blob. I prefer basil to parsley but both are good. - 08 Oct 2008


Altered ingredient amounts. I am giving this sauce four stars because it gave me the basics that I needed to create a truly gourmet sauce. Like previous reviewers I had to add much more quantity than called for. I used extra butter, 175ml dry white wine, a drizzle of extra virgin olive oil, 4 cloves of garlic. I also add 1 tsp. each of dried basil and oregano. I also use mushrooms too. If you like it spicy try using a sprinkle of crushed chilli flakes. This makes a decadent sauce that my brother says he dreams about. - 08 Oct 2008


- 10 Sep 2010

Write a review

Click on stars to rate