Pasta with prawns in creamy garlic sauce

Pasta with prawns in creamy garlic sauce

Course Main Course
Cuisine Fusion, Italian
Keyword fast, seafood pasta
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Connie Veneracion


  • 200 grams uncooked pasta spaghetti, fettuccine or linguine
  • 250 grams fresh prawns about 12 pieces
  • 1 cup cream
  • 1/2 cup shredded parmesan cheese
  • 1/4 cup butter
  • 1/2 head garlic
  • 1 handful fresh parsley
  • salt to taste
  • pepper to taste


  • Cook the pasta according to package directions. Drain, douse with cold water, drain again and set aside.
  • While the pasta cooks, prepare the prawns. Remove the heads, peel off the shell and tail. Make an incision along the back and remove the black vein that runs across the length of the prawn (see illustration). If you wish, you can cut each prawn in half lengthwise.
  • Crush the garlic, remove the skins then finely chop.
  • Roughly chop the parsley.
  • Heat the butter in a large sauce pan. 
  • Add the garlic and cook until lightly browned. 
  • Pour in the cream, lower the heat and bring to simmering (not boiling) point. Add the prawns and simmer for about 3 minutes. 
  • Add the parsley and grated cheese. Stir until the cheese melts. Season with salt and pepper.
  • Add the cooked pasta to the sauce and toss to coat the noodles well. Transfer to a serving platter and serve at once.