20-Minute Shrimp/Prawn Alfredo Pasta, a delicious dinner recipe. Creamy, garlicky, ridiculously easy to make, this dish is the perfect comfort food no matter the season. Also, a fabulous midweek dinner recipe if you are looking for a romantic meal this Valentine's Day.
Just when you think you are on top of you low-carb plans for the summer, you start craving pasta, and there is no stopping you until you see it on the table.
Don't you just love it when you have all the ingredients you need to make the dish you so much want?
And to think that you can have it in only 20 minutes. Homemade food really is the best! There is something about this alfredo sauce that screams perfection. It's creamy, it's garlicky, quite naughty, if you think of a few calories here and there, but hey ho.
What is alfredo sauce?
The Alfredo sauce has Italian origins, and it's traditionally associated with fettuccine pasta. In its original form, it was made only with butter, parmesan cheese and residual pasta water, but the variation with double cream/heavy cream is quite common now.
Ingredients needed to make prawn alfredo pasta
- spaghetti - I used a quarter of a packet, 125 g
- raw king prawns
- double / heavy cream
- black pepper
- grated parmesan cheese
- chopped parsley - I used fresh, dried all ok
- butter - either salted or unsalted
The alfredo sauce works with pretty much any pasta shape, so if you don't have spaghetti, you could use tagliatelle, linguine, and so on.
I used raw prawns, but if you use ready-cooked prawns, you can just add them at the same time you add the cream, so they can heat up, no need to cook them any further, otherwise they will become rubbery.
Parmesan cheese can be swapped for Pecorino Romano, or any other hard cheese of your choice - I do recommend using cheese though, it adds a lot of flavour.
Step-by-step photos and instructions
So, how to make the creamiest, tastiest prawn alfredo pasta?
- First, cook the pasta according to the packet instructions
You can season the shrimp before adding it to the pan, some garlic granules or a bit of chilli are a nice choice, but otherwise, just salt and pepper will do.
- melt the butter, add the garlic and cook for 30 seconds, then add the prawns - Do make sure not to overcook the prawns, it only needs about 1-2 minutes in the pan, depending how low or high the heat is.
- Add the water and cream, and bring to the boil
- Toss the pasta in, add the parmesan, cooked prawns, salt and pepper, and give everything a good mix.
The parmesan gives a nice flavour, and cuts the richness of the cream and butter, so you use it. If you don't have parmesan, choose any other strong-flavoured hard cheese, for that extra sharpness.
- Garnish with fresh parsley
I don't usually cook with wine, but if you do, you can add a splash of white wine to the pan before adding the cream, although the dish is absolutely beautiful without it too.
When the prawns turn pink on one side, turn it on the other side, and remove it once it's completely pink, if you leave it for longer, it texture becomes quite rubbery.
We want it al dente, so the pasta is cooked, but not too soft, as it cooked further once it's added to the hot sauce.
Other alfredo recipes
I absolutely love this shrimp alfredo, it's rich, it's comforting, and so easy to make. If you are not a big fan of shrimp/prawns, there are so many other variations you can try.
Or, why not, just have it without any fish/meat or meat alternative added, just the pasta and sauce, it's still delicious!
If you’ve tried my PRAWN ALFREDO PASTA or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Prawn Alfredo Pasta
- ¼ packet spaghetti
- 1 cup raw king prawns
- ½ cup double / heavy cream
- 3 cloves of garlic
- ⅛ teaspoon black pepper
- 2 tablespoon grated parmesan cheese
- ¼ teaspoon salt
- 2 tablespoon chopped parsley
- 2 tablespoon butter
- Cook the spaghetti according to the packet instructions.
- When it's cooked, reserve two tablespoons of water, then drain the rest, but don't rinse the pasta.
- Melt the butter in a pan over a medium heat, add the chopped garlic, and cook for about 30 seconds, then add the prawns and cook for about 1-2 minutes on each side, until it turns pink.
- Remove the prawns from the pan, add the two tablespoons of water and the cream, and bring to a boil.
- Add the pasta to the pan, together with the parmesan, cooked prawns, and season with salt and pepper. Toss well.
- Garnish with freshly-chopped parsley.
- Serve hot.