garlic prawn pasta karen martini recipes Spicy garlic prawn pasta

There is honestly nothing better than coming home after a long day and realizing you can have a gourmet-level meal on the table in under twenty minutes. If you are anything like me, you are always looking for that perfect balance between "I just spent all day at the office" and "I want to feel like I’m dining at a seaside bistro in Italy." Enter the prawn pasta. It is truly the ultimate weeknight hack. It’s light, it’s sophisticated, and let’s be real—it makes your Instagram feed look incredible. Whether you are craving a bit of a spicy kick to wake up your taste buds or a rich, buttery hug in a bowl, these two recipes are absolute game changers for your dinner rotation. Grab a glass of chilled Sauvignon Blanc, put on your favorite acoustic playlist, and let’s get cooking!

Chilli Garlic Prawn Pasta | Casually Peckish

If you like a little heat in your life, this Chilli Garlic Prawn Pasta is about to become your new obsession. It is bright, zingy, and has just the right amount of "zing" to keep things interesting. This is the kind of dish I love to whip up when I want something that feels healthy but still totally indulgent. The combination of succulent prawns with the punchy aroma of toasted garlic is simply chef’s kiss. It’s simple enough for a Tuesday but fancy enough for a cozy date night at home.

Ingredients

• 8 oz linguine or spaghetti
• 1 lb large prawns, peeled and deveined
• 4 cloves garlic, thinly sliced
• 1-2 teaspoons red chili flakes (depending on your heat preference!)
• 3 tablespoons high-quality extra virgin olive oil
• Zest and juice of one organic lemon
• A handful of fresh flat-leaf parsley, chopped
• Sea salt and freshly cracked black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil and cook your pasta until it is perfectly al dente. Reserve about half a cup of that liquid gold (pasta water) before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and chili flakes, sautéing until the garlic is golden and fragrant—be careful not to burn it!
3. Add the prawns to the skillet in a single layer. Sear them for about 2 minutes per side until they turn that gorgeous opaque pink color.
4. Toss the cooked pasta into the skillet with the prawns. Pour in the lemon juice and a splash of the reserved pasta water to create a light sauce.
5. Finish with the lemon zest and fresh parsley. Give it a good toss, season with salt and pepper, and serve immediately with an extra drizzle of olive oil.

Garlic Butter Prawn Pasta - Daen's Kitchen

Now, if you are looking for pure, unadulterated comfort, this Garlic Butter Prawn Pasta is calling your name. There is something so nostalgic and cozy about a butter-based sauce. It’s rich, velvety, and coats every single strand of pasta in a way that just feels like a warm hug. This recipe is a total crowd-pleaser—I’ve never met a soul who could say no to garlic butter. It’s the kind of meal that makes you want to lick the plate clean, and honestly, in this house, we don't judge!

Ingredients

• 10 oz fettuccine or pappardelle
• 1 lb jumbo prawns, tails on for that extra flair
• 4 tablespoons unsalted grass-fed butter
• 2 tablespoons olive oil
• 5 cloves garlic, minced
• 1/4 cup dry white wine (like a Pinot Grigio)
• 1/2 cup freshly grated Parmesan cheese
• Fresh chives or parsley for garnish
• A pinch of smoked paprika for color

Instructions

1. Start by boiling your pasta in heavily salted water. We want it to have a bit of a bite, so check it a minute before the package instructions say it's done.
2. In a wide pan, melt the butter along with the olive oil over medium heat. Adding the oil prevents the butter from browning too quickly!
3. Add the minced garlic and a pinch of paprika, stirring for about a minute until your kitchen smells like heaven.
4. Add the prawns to the pan. Let them cook until they are just curled and pink. Remove the prawns from the pan and set them aside for a moment so they don't get rubbery.
5. Deglaze the pan with the white wine, letting it simmer and reduce by half. Stir in the Parmesan cheese until you have a smooth, silky sauce.
6. Return the prawns to the pan along with the cooked pasta. Toss everything together vigorously so the sauce emulsifies.
7. Top with a generous amount of fresh chives and maybe a little extra Parmesan because you deserve it. Enjoy!

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Garlic Prawn Pasta - The Ultimate Garlic Prawn Pasta Recipe

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