Creamy Prawn Pasta

Creamy Prawn Pasta


141 people made this

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


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

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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