Creamy Prawn Pasta

    (160)
    35 minutes

    This is a delicious creamy pasta sauce with prawns, spinach, white wine and lemon juice. Serve with a green salad and garlic bread.


    143 people made this

    Ingredients
    Serves: 4 

    • 250g spaghetti
    • 4 tablespoons butter, divided
    • 2 eschallots, minced
    • 1 cup diced mushrooms
    • 1 cup grape tomatoes, quartered
    • 2 cloves garlic, minced
    • salt and ground black pepper to taste
    • 500g uncooked medium prawns, peeled and deveined
    • 1/4 cup white wine
    • 2 tablespoons fresh lemon juice
    • 2 cups torn fresh spinach leaves
    • 1/2 cup light cream
    • 1/4 cup grated Parmesan cheese

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

    1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the spaghetti and return to a boil. Cook uncovered, stirring occasionally, until the pasta is cooked through but still firm to the bite, about 12 minutes. Drain; toss with 2 tablespoons of the butter.
    2. Melt the remaining 2 tablespoons butter in a large frypan over medium heat and cook and stir the eschallots and mushrooms until the mushrooms are tender, about 5 minutes.
    3. Stir in the grape tomatoes and garlic, season with salt and pepper and cook and stir until tomatoes are heated through, about 3 minutes. Add the prawns and cook until the prawns just begin to turn pink, stirring occasionally.
    4. Stir in the white wine and lemon juice, reduce the heat to medium-low and simmer until prawns are opaque, about 5 minutes. Stir in the spinach; once spinach has wilted, stir in the cream and Parmesan cheese. Simmer until all ingredients are heated through and the sauce is slightly thickened, about 5 minutes. Serve over the cooked spaghetti.
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    Reviews and Ratings
    Global Ratings:
    (160)

    Reviews in English (129)

    by
    31

    This is fantabulous! My husband was still raving about it this morning. My daughter took a small portion and immediately went back and got more. Only made a few modifications: 1. used fat free half and half and worked out great 2. sprinkled just a bit of red pepper on as was suggested by another for a little zing 3. used linguini noodles just because I think spaghetti noodles are boring 4. used cooked shrimp and added later in process as I had them on hand-would not advise doing this as they got a little tough, recommend following the recipe. It was also a very pretty dish! Thanks!  -  03 Jun 2009  (Review from Allrecipes USA and Canada)

    by
    20

    Most excellently orchestrated! Totally delish. Didn't change a thing except to add tomatoes at the end. So, when are you going to create another masterpiece?  -  28 May 2009  (Review from Allrecipes USA and Canada)

    by
    19

    This was so easy and yummy! I made enough for leftovers, thank goodness, because we absolutely loved this recipe. I added about a teaspoon of red pepper, just for spiciness, while cooking the mushrooms and shallots. I also substituted 2 tablespoons of butter for olive oil. This recipe is definitely a keeper.  -  25 May 2009  (Review from Allrecipes USA and Canada)

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