garlic prawn pasta with evaporated milk Creamy garlic prawn pasta recipe

There is something absolutely magical about the combination of garlic and prawns. Whether I am rushing through a busy Tuesday evening or looking to settle into a cozy weekend meal, these two ingredients always seem to save the day. Pasta is my ultimate comfort food, and when you pair it with succulent prawns and a hit of garlic, it feels like a restaurant-quality meal made right in my own kitchen. I love how versatile these recipes are—you can go for something light and spicy or dive deep into a rich, velvety sauce. Tonight, I wanted to share two of my absolute favorite ways to whip up this classic duo. Both are incredibly simple, but they bring such different vibes to the dinner table that you really can't go wrong with either one.

Easy Garlic Chilli Prawn Pasta

When I’m craving something that has a bit of a kick and feels incredibly fresh, this Garlic Chilli Prawn Pasta is my go-to. It’s the kind of dish that wakes up your taste buds without feeling too heavy. The secret here is the balance between the heat of the chili and the brightness of the lemon juice. It creates this light, oily sauce that coats every strand of spaghetti perfectly. I always make sure to use the best olive oil I have on hand because it really carries the flavor of the toasted garlic. If you’re like me and love a little extra heat, don’t be afraid to leave a few extra seeds in the chili! It’s fast, vibrant, and looks stunning on the plate with all those flecks of green parsley.

Ingredients

• 8 oz (225g) Spaghetti
• 1 lb (450g) Raw prawns, peeled and deveined
• 4 cloves Garlic, thinly sliced
• 1-2 Red chilies, finely chopped (adjust to your heat preference)
• 1/4 cup Extra virgin olive oil
• 1 Lemon, juiced and zested
• A large handful of fresh flat-leaf parsley, chopped
• Salt and freshly cracked black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until it is just al dente. Reserve about half a cup of the pasta water before draining.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and chopped chili, sautéing for about 1-2 minutes until the garlic is golden and fragrant, being careful not to burn it.
3. Add the prawns to the skillet in a single layer. Season with salt and pepper. Cook for about 2 minutes per side until they turn pink and opaque.
4. Toss the cooked spaghetti into the skillet with the prawns. Pour in the lemon juice and half of the reserved pasta water.
5. Throw in the fresh parsley and lemon zest. Toss everything together vigorously over the heat for another minute so the starch in the water creates a silky sauce that clings to the pasta. If it looks too dry, add a splash more pasta water.
6. Serve immediately with an extra drizzle of olive oil if desired.

Creamy Garlic Prawn Pasta

On those nights when only pure comfort will do, I turn to this Creamy Garlic Prawn Pasta. This recipe is like a warm hug in a bowl. It’s indulgent, rich, and incredibly satisfying. The sauce is made with heavy cream and parmesan cheese, which melts into a thick, luxurious coating for the pasta. I find that using a wider noodle like fettuccine or linguine works best here because it provides more surface area for that delicious sauce to hang onto. The key is to sear the prawns quickly so they stay juicy, then let them finish warming through in the sauce at the very end. It’s the perfect meal for a date night in or when you just want to treat yourself after a long week. Don't forget a side of crusty bread to mop up every last drop of that garlic cream!

Ingredients

• 8 oz (225g) Fettuccine or Linguine
• 1 lb (450g) Prawns, peeled and deveined
• 3 tbsp Unsalted butter
• 4 cloves Garlic, minced
• 1/2 cup Dry white wine (like Pinot Grigio or Sauvignon Blanc)
• 1 1/2 cups Heavy cream
• 1/2 cup Freshly grated Parmesan cheese
• 1 tsp Onion powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Cook your pasta in a large pot of boiling salted water until it reaches your desired level of tenderness. Drain and set aside.
2. In a large pan, melt 1 tablespoon of butter over medium-high heat. Add the prawns, season with salt and pepper, and sear them for about 1 minute on each side. Remove the prawns from the pan and set them aside on a plate.
3. In the same pan, melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for about 30 seconds until it smells incredible.
4. Pour in the white wine to deglaze the pan, scraping up any tasty browned bits from the bottom. Let the wine simmer and reduce by about half.
5. Lower the heat to medium and stir in the heavy cream and onion powder. Let it come to a gentle simmer for 2-3 minutes until it starts to thicken slightly.
6. Stir in the Parmesan cheese until it is completely melted and the sauce is smooth.
7. Add the cooked pasta and the seared prawns (plus any juices from the plate) back into the pan. Toss everything together for a minute until the sauce is thick and creamy and everything is heated through.
8. Garnish with a generous sprinkle of parsley and serve while it's hot and velvety.

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