Creamy Pasta Sauce with Prawns

creamy pasta sauce with prawns

I bought a couple of bags of frozen, wild-caught prawns the other day, and I really wanted them for supper. After trying to decide HOW I wanted them, I finally decided on a creamy pasta sauce over linguine. This was very simple, and took about 20-25 minutes.

Creamy Pasta Sauce with Prawns (for 2)

  • 10-12 large prawns
  • 1/2 onion, diced
  • 1 tablespoon olive oil
  • 1 cup cream (half and half works)
  • 1 cup grated parmesan cheese, loosely packed
  • 1 clove garlic, minced
  • 2 sundried tomatoes, softened in olive oil and chopped (optional)
  • enough linguine for 2

Put on a pot of water to boil for the pasta. In a large frying pan over medium high heat, saute the onions in the olive oil until they are softened and golden. Stir in the garlic and sundried tomatoes. Cook for another minute. Add the cream. When the cream is bubbling, add the parmesan, about a tablespoon at a time. (During this time, your water should be ready for the pasta.)  Allow each tablespoon of parmesan to melt into the mixture, before adding the next. When it is fairly thick, add the shelled and de-veined prawns. Cook until they are cooked through (a couple of minutes) and are opaque. Serve over the drained pasta, with a little more parmesan grated on top. Chopped parsley is a nice touch.


Note: you could substitute curry powder for sundried tomatoes for a different flavour. You could also substitute clams or scallops for the prawns.


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