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Creamy garlic prawn pasta recipe in 20 mins

Name: Creamy garlic prawn pasta recipe in 20 mins
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 12 oz linguine or fettuccine; 1 lb raw prawns, peeled and deveined; 4 cloves garlic, minced; 1 cup heavy cream; 1/2 cup grated parmesan; 2 tbsp butter; 1 tbsp olive oil; 1/2 tsp red pepper flakes (optional); Salt and pepper to taste; Fresh parsley for garnish

The first time I tried making creamy garlic prawn pasta, I was convinced it’d be a disaster. I’d just moved into my first apartment, and my kitchen skills were… let’s say, questionable. I burned the garlic (twice), undercooked the prawns, and somehow turned the cream into a weird, lumpy mess. But when I finally got it right? Oh man, it was like magic. Now it’s my go-to when I need something fast, fancy-ish, and foolproof—well, mostly foolproof. I’ve still had my share of fails, but that’s part of the fun, right?

Recipe Card

Recipe Title	Creamy garlic prawn pasta recipe in 20 mins
Servings	4
Prep Time	5 mins
Cooking Time	15 mins
Calories	~450 per serving

Ingredients

12 oz linguine or fettuccine (or whatever pasta you’ve got)
1 lb raw prawns, peeled and deveined (trust me, don’t skip deveining)
4 cloves garlic, minced (or more—I won’t judge)
1 cup heavy cream (half-and-half works in a pinch, but it’s not the same)
1/2 cup grated parmesan (the real stuff, not the powder)
2 tbsp butter (salted or unsalted, just adjust salt later)
1 tbsp olive oil
1/2 tsp red pepper flakes (optional, but adds a nice kick)
Salt and pepper to taste
Fresh parsley for garnish (if you’re feeling fancy)

Okay, let’s talk prawns. The first time I made this, I used frozen cooked prawns because I was lazy. Big mistake. They turned rubbery and sad. Raw prawns are the way to go—just don’t forget to devein them unless you want weird gritty bites. And the garlic? I once used pre-minced jarred garlic to save time, and it tasted like sadness. Fresh is best here.

Directions

Cook pasta according to package instructions, but salt the water like the sea. Reserve 1/2 cup pasta water before draining.
While pasta cooks, heat butter and olive oil in a large pan over medium heat. Add garlic and red pepper flakes, cook for 30 seconds until fragrant (don’t let it burn!).
Add prawns, season with salt and pepper, and cook 2–3 minutes per side until pink and opaque. Remove prawns and set aside.
Lower heat to medium-low, pour in heavy cream, and stir in parmesan until melted. If it’s too thick, add reserved pasta water a little at a time.
Return prawns to the pan, add drained pasta, and toss everything together. Garnish with parsley if you’re feeling extra.

Here’s where I messed up big time once: I dumped ALL the pasta water into the sauce because I thought “more liquid = better.” Nope. It turned into a watery, sad soup. Now I add it a tablespoon at a time until the consistency is just right. And don’t walk away from the garlic—I’ve ruined entire batches by letting it turn brown and bitter while I checked my phone.

This dish is my lazy-weeknight hero. It feels fancy enough for date night but easy enough for a “I don’t wanna cook” Tuesday. The leftovers? Even better the next day, though the pasta soaks up the sauce, so add a splash of cream when reheating. And if you’re like me and sometimes forget to buy parsley, no one will notice. Probably.

I’ve tried making it “healthier” with milk instead of cream, and… yeah, don’t do that. It separates and looks like a science experiment gone wrong. But adding spinach or cherry tomatoes? Totally works. Just toss them in with the prawns.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
450	45g	22g	25g

I was kinda shocked the first time I calculated the calories—it feels lighter than it is. But hey, it’s worth it. If you’re watching carbs, zucchini noodles work okay, but they release water, so go easy on the sauce. And for my lactose-intolerant friends, coconut cream can sub for heavy cream in a pinch, but it’ll taste a little tropical.

Ingredient Swaps

Ingredient	Substitution
Heavy cream	Half-and-half (less rich) or coconut cream (dairy-free)
Prawns	Chicken (cook longer) or mushrooms (vegan)
Parmesan	Pecorino or asiago (similar vibe)
Red pepper flakes	Paprika (milder) or cayenne (spicier)

I once tried using pre-cooked shrimp because I was in a hurry, and they turned into little rubber bands. Lesson learned: raw is best. Mushrooms are a great veggie swap, but cook them first or they’ll water down the sauce. And if you use coconut cream, add a squeeze of lemon to cut the sweetness—it makes a weird-but-good fusion vibe.

Tips

Underseason the prawns at first—you can always add more salt later, but you can’t take it back.
Don’t crowd the pan when cooking prawns, or they’ll steam instead of sear. (I learned this after a sad, soggy batch.)
Reserve more pasta water than you think you’ll need. It’s like insurance for your sauce.
If your sauce breaks (looks oily), whisk in a splash of cold water—it’s saved my dinner more than once.

My biggest “duh” moment? Not tasting as I went. I once served this to friends without checking the seasoning, and it was so bland we had to drown it in salt at the table. Now I taste at every step, even if it means burning my tongue a little. And that “don’t crowd the pan” tip? Yeah, I ignored it once and ended up with prawns that tasted like… nothing. Sad.

FAQ

Can I use frozen prawns?
Yep! Just thaw them in cold water first, and pat them dry—otherwise, they’ll release water and make your sauce runny. I learned this the hard way when my “quick dinner” turned into prawn soup.

Why does my sauce look grainy?
Probably the cheese. Always grate your own parmesan—the pre-shredded stuff has anti-caking agents that can make sauces weird. Also, keep the heat low when adding cheese, or it’ll clump. (RIP, my first three attempts.)

Can I make this ahead?
Kinda. The sauce separates when refrigerated, but reheating it with a splash of cream or pasta water fixes it. The prawns get a little tougher, though, so if you’re meal prepping, maybe cook them fresh.

That’s everything I know about making creamy garlic prawn pasta in 20 mins! Hope you give it a try, and if you mess it up, you’re in good company—I still do it sometimes. Just order pizza and try again tomorrow. Cooking’s all about the fails, right?