This garlic butter prawn pasta is the answer to the inevitable question, what’s for dinner tonight? It’s ready to eat in less than 20 minutes, it’s packed full of flavour, and with the help of Westgold Butter, it’s incredibly creamy and delicious.

Garlic butter prawn pasta

It can be hard after a bit of a long day to adequately nourish yourself and also give yourself a little treat. Something a bit elevated, but avoiding using those ever-so tempting delivery apps. That’s where this garlic butter prawn pasta is ideal. It’s ready before you can even boil that pasta and second guess cooking dinner and resorting to an app!

For a comforting and indulgent variation, try the creamy garlic prawn pasta. This dish features a creamy sauce infused with garlic and plump prawns, making it a healthier alternative to restaurant meals and easy to prepare at home in under 20 minutes. Alternatively, the classic garlic shrimp pasta combines garlic, butter, and shrimp, offering various cooking techniques and ingredient swaps to cater to diverse dietary options.

What is Garlic Butter Prawn Pasta?

Garlic Butter Prawn Pasta is a mouth-watering and flavorful dish that combines the richness of garlic butter with the succulence of prawns, all tossed with perfectly cooked pasta. This recipe is a variation of the classic garlic butter shrimp pasta, with a creamy twist that will leave you wanting more. Whether you’re a seafood lover or just looking for a quick and delicious meal, this garlic butter prawn pasta is sure to impress.

Ingredients and Preparation

To make this garlic butter prawn pasta, you’ll need the following ingredients:

Shrimp / prawns: When cooking with seafood, I always like to buy fresh! However, I understand this can be a pricey and not as accesssible option so frozen shrimp will also work well in this recipe.

Olive oil: Extra virgin olive oil is always best as it offers a beautiful fruity and light flavour throughout the dish.

Westgold salted butter: You should all know by now how much I love high quality ingredients which is why I always turn to Westgold butter. Unsalted or salted butter will work in this recipe.

Shallot: They have a more mild flavour to onions and I always like to use them in my seafood recipes to not overpower the light flavour that comes from prawns and shrimp.

Garlic cloves: It wouldn’t be a recipe of mine without some garlic!

White wine: Any variety of white wine will work in this recipe! I have opted for a light resiling.

Lemon juice: This cuts through the richness of the garlic butter and offers a beautiful zesty flavour throughout.

Parsley: For a little freshness throughout the dish. While not an essential ingredient, it really does lift this dish.

Spaghetti: You can use any pasta you like but spaghetti is a great pairing when it comes to seafood pastas!

Gathering these ingredients is the first step to creating a delicious garlic butter prawn pasta. Using fresh parsley and lemon will elevate the flavors, making the dish even more delightful.

Prawn or Shrimp?

I come from Australia, where, contrary to popular belief – shrimp are called prawns. We would never “chuck a shrimp on a barbie”! It’s a bit of an urban myth about Australia. We do, however, love prawns.

Something to note is that prawns and shrimps are actually different! In Australia, we get prawns, but in America, shrimps can be easier to find. While very similar in appearance, shrimp and prawns are two distinct species. Prawns tend to be larger than shrimp, and often taste sweeter.

Although they are different, the difference in a dish like this would be minor. So, if you’re umming and ahhing about making this recipe but don’t know where (or if you can even get them) procure prawns, then shrimps are a great substitution. For this recipe, cooked prawns are sautéed in butter until they turn pink and then combined with the pasta, garlic, olive oil, and parsley to create a flavorful meal.

Cooking Garlic Butter Prawn Pasta

Cooking this meal is simple, and done in 10 minutes. Put your pasta water on to boil at the same time you’re heating up the pan and you’ll be able to bring all the ingredients together at the exact same time.

White wine

This dish does require some white wine to bring it a bit more depth. Wine is a great addition to simple seafood dishes. But which wine? This can be a bit of a dilemma for those who aren’t used to using wine in cooking. For seafood, a dry white is the best accompaniment. I would be on the hunt for a Chenin Blanc, Sauvignon Blanc or even a Reisling.

Some say you need to cook your food with wine that you would drink. But, if you’re on a budget and don’t want a glass, I think bottom of the shelf is fine. The flavour of the wine will cook out and you’ll be left with that acidity which is what we were looking for all along!

Serving the dish

Because of two elements of this dish, serving it immediately is imperative. The seafood can overcook and become rubbery, for one. The other is that the butter sauce is best enjoyed when it’s straight from the heat.

Butter sauce with fresh parsley

The butter sauce has been designed to coat long pasta noodles. Emulsifying in the pan, the butter is what will make this dish creamy. It’s also the fat in the sauce. There’s no good pasta without a bit of fat. Without it, you’d have (at best) a watery sauce! And, as far as I know, no one has ever said, “this pasta is not quite wet enough!”

To enhance the flavor profile, lemon juice and lemon zest are essential ingredients. They add freshness and acidity to the butter sauce, making the dish vibrant and aromatic.

And, of course, top it off with fresh parsley. The zesty herb complements the rich and creamy butter sauce.

Tips for Making the Best Garlic Butter Prawn Pasta

Use high-quality ingredients, including fresh prawns and real parmesan cheese, for the best flavor.
Don’t overcook the prawns – they should be pink and cooked through, but still tender.
Reserve some pasta cooking water to add to the sauce if it becomes too thick.
Add some red pepper flakes to the sauce for an extra kick of heat.
Serve with garlic bread or fresh focaccia on the side for a delicious and filling meal.

These tips will help you make the best garlic butter prawn pasta, ensuring a flavourful and satisfying dish every time. High-quality ingredients and careful cooking are key to success.

Weeknight garlic butter shrimp pasta meals

At Daen’s Kitchen HQ, I’m a busy working mum-of-two, so quick meals that my toddler and baby can enjoy with me and my husband are essential! So, we’ve put together some “under half an hour” pasta recipes for you to enjoy.

If you make this roasted Garlic butter prawn pasta, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations!

Frequently Asked Questions

Can I use frozen prawns instead of fresh? Yes, frozen prawns can be used in this recipe. Just thaw them according to the package instructions and pat dry with paper towels before using.
Can I make this without the prawns / shrimp? Yes, you can! While it wouldn’t be a prawn pasta dish without those prawns, the sauce is just as delicious on its own!
Can I add other ingredients to the sauce? Yes, you can add other ingredients such as diced onions, bell peppers, or mushrooms to the sauce for added flavor and nutrition.

These FAQs address common concerns and provide helpful alternatives, ensuring that everyone can enjoy this delicious garlic butter prawn pasta, even if they need to make a few adjustments.

If you make this reverse sear rib eye at home, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations!If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.

Ingredients

300 g shrimp or prawns 10oz - peeled and deveined
2 tbsp olive oil
6 tbsp Westgold salted butter 75g - cut into 6 cubes
1 shallot finely diced
6 garlic cloves finely sliced or minced
1/4 cup white wine
2 tbsp lemon juice
2 tbsp parsley finely diced
300 g spaghetti 10oz
salt + pepper

Instructions

Bring a large pot of heavily salted water to the boil. Add the pasta and cook it 2 minutes less than the suggested cook time on the packet. The pasta will continue to cook when we stir it through the sauce so we want it quite el dente. Drain the pasta, ensuring you reserve ½ cup of pasta water.
Season the shrimp / prawns with salt and pepper on both sides.
In a large pan on a medium – high heat, bring the olive oil to heat. Add the shrimp / prawns to the pan and cook for 1 – 2 minutes on each side or until slightly golden. Remove from the pan.
Add the shallots and garlic to the pan and cook for 3 minutes or until they have become soft and fragrant. Continue to stir to ensure the garlic does not burn.
Deglaze the pan with the white wine and lemon and cook for 1 minute, ensuring you scrape all the lovely brown bits off the bottom of the pan with a wooden spoon.
Turn the heat to low – medium and 1 cube at a time, add the butter to the pan. Slowly stir it through the sauce. By adding in the butter slowly, a beautiful emulsification will occur and your sauce will not break. Repeat this with all of the butter until it has all be incorporated
Add the prawns back to the pan and stir through the sauce. Sprinkle in the parsley and stir through.
Add the pasta to the pan with a splash of pasta water. Stir through until you have a silky and glossy pasta sauce. Serve immediately with an extra sprinkling of parsley.

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Garlic Butter Prawn Pasta