Get a delicious dinner on the table in no time with this 15 Minute Creamy Prawn Pasta. Meal time doesn't need to be complicated and cooking with seafood is the best way to speed things up so you have more time for you.
Looking for a vegan alternative to seafood? You'll love my Vegan Calamari Tofu Rings recipe. Looking for the perfect salad to serve with this recipe? My Heirloom Tomato Salad is the perfect dish to serve along side creamy pasta!
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Why you need to make this 15 Minute Creamy Prawn Pasta
1. Its so quick to make
I dunno about you but after a long day of working I cannot be bothered spending 2 hours in the kitchen cleaning and cooking. You can cook, eat and clean this 15 minute creamy prawn pasta up in 45 - 60 minutes!
2. Unique flavours and super tasty
With chilli flakes, Italian herbs and fennel seeds (my personal fave). This 15 Minute Creamy Prawn Pasta is popping with fresh flavours that all flow together gorgeously with some cream and vegetable stock.
Ingredients for 15 Minute Creamy Prawn Pasta
- Prawns: The star of the show, a great source of protein, tasty and easy to cook.
- Pasta: The base of the dish.
- Chilli: For a little bit of spice (optional but recommended).
- Tomato: For a burst of flavour and freshness.
- Fennel seeds: My favourite ingredient for a hint of unique flavour.
- Italian herbs: For that Italian tastiness.
- Lemon: To freshen things up.
- Garlic: Because garlic makes everything better.
- Parmesan: Because parmesan also makes everything better.
- Cream: To make it creamy (duhhh)
- Vegetable stock: to make sure it tastes good
See recipe card for quantities.
Instructions
Combine prawns, chilli flakes, garlic, fennel seeds, Italian herbs, lemon, salt and pepper then fry
Fry tomatoes until blistered then add stock and cream
Add the pasta and parmesan and toss
Top with fresh basil and enjoy!
Hint: When I was making this I thought ohhhh shiz I've got too much liquid after adding the cream and vegetable stock. But once you add the parmesan and pasta and let it all simmer away for a few minutes it thickens up into the perfect consistency.
Substitutions
- Gluten free: Use gluten free pasta to make this dish gluten free.
- Vegan option: Replace prawns with vegan prawns, vegan meatballs, mushrooms or tofu to make this recipe plant based.
- Spiciness: use paprika in lieu of chilli flakes if you want a more mild dish. Or just use half the amount of chilli flakes. This dish isn't super spicy anyway but I know we all have different tolerances to spice so adjust as you go.
Storage
Store in the fridge for up to 2 - 3 days.
Related
Looking for other recipes like this? Try these:
15 Minute Creamy Prawn Pasta
Ingredients
- 150 g pasta dry
- 200 g banana prawns peeled, raw
- 1 teaspoon chilli flakes
- 1 teaspoon italian herbs
- ½ teaspoon fennel seeds
- 1 garlic clove minced
- ½ lemon juiced
- 120 g cherry tomato
- ¼ cup vegetable stock or chicken stock
- ⅓ cup thickened cream
- ⅓ cup parmesan freshly shaved
- 1 tablespoon olive oil
- sea salt
- pepper
to garnish
- chilli flakes
- basil
- lemon juice
Instructions
- Cook pasta to packet instructions until Al dente, drain and leave aside.
- In a bowl, combine prawns with the garlic, chilli flakes, Italian herbs, fennel seeds, lemon juice and a good pinch of salt and pepper.
- Bring a large pan to high heat with the olive oil. Add the prawns and fry on each side for 3 - 4 minutes, or until just cooked with a little browning. Transfer to a bowl.
- Back in the pan, add a little drizzle of olive oil and the tomatoes. Sauté the tomatoes for 2 - 3 minutes until they just start to blister then add in the stock, cream and half of the parmesan. Mix well, bring to a simmer and let simmer for 5 minutes.
- Toss in the cooked pasta and prawns with the other half of the parmesan. Toss to combine and cook until everything is well combined and the sauce has thickened.
- Transfer to a bowl, serve with an extra sprinkle of chilli flakes, squeeze of fresh lemon and fresh basil. Enjoy!
Nutrition
Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Josifini Hawkins
So delicious - really enjoyed making this!
Karina
Have made this twice now - delicious 👌
Sarah
Thanks so much for trying my recipe Karina, SO glad you like it! xx
Sam
The flavours are amazing. Don't skimp on the fennel seeds & I add lemon rind. So yummy!