Garlic Butter Prawn (Shrimp) Linguine

Jump to Recipe View Video Print Recipe

Garlic Butter Prawn (Shrimp) Linguine is one of my favourite things to eat and favourite things to cook. It’s quick, it’s easy and it feels fancy, yet I can have it on the table – wine in hand! – in less than 20 minutes, with very minimal wash-up. Perfectly cooked prawns are simmered in a luscious, garlicky, buttery sauce before being tossed with linguine and served with fresh lemon and lashings of freshly grated parmesan.

It’s amazing just how flavour-packed this meal is with so few ingredients. The recipe is as low-maintenance as it gets, and it also happens to be incredibly budget-friendly with the use of frozen (pre-cleaned) raw prawns from the supermarket. I used to be a self-confessed “prawn snob” until my brother (who worked in hospitality for many years) served up some of the best garlic prawns I’d ever had in my life. After I interrogated him about the recipe, he produced a bag of prawns from his freezer, and from then on I was hooked! Check for additive-free varieties that are locally and sustainably sourced, where possible. Of course, if you prefer, you can use fresh prawns, but you will need to peel and devein them first and remove the head and tail. This easy and elegant meal is beautifully served with a simple leafy green salad or steamed greens. See below for more ideas.

Why frozen raw prawns (shrimp) are great

• They cook perfectly –  Contrary to popular opinion, when frozen prawns are prepared correctly, there is no moisture in sight and they have an amazing texture. 
• Local options – You can now find locally caught options available most of the time.
• Budget-friendly – They are often cheaper (especially when purchased on sale).
• Longer shelf life – They can be kept in the freezer for months, with no risk of spoilage (unlike fresh prawns). 
• Fresh – They are typically frozen soon after being caught, preserving their freshness. 
• Convenient – They are already peeled and deveined, with heads and tails removed, and easy to thaw. 

How do I thaw frozen prawns (shrimp) quickly?

Place them in a colander and run them under cool tap water for a couple of minutes, or place them in a bowl of cold tap water for 15 minutes. Pat them dry with a paper towel before using. Cover and refrigerate until you are ready to use them (within 24 hours).

Can you use fresh prawns (shrimp)?

Fresh prawns are great and you can absolutely use them if you can access them. You will need to peel them (removing heads and tails) and devein them. If you buy an extra-large batch, you could prepare them all at once, then freeze the rest so they are ready to go.

Tips for cooking prawns (shrimp) with success

• Dry them – Make sure they are completely dry to avoid excess moisture. Use a paper towel to pat the prawns dry prior to cooking.
• Cook over high heat – Ensure your pan is preheated. Use a high heat to help sear the prawns, create a nice colour and lock in moisture,
• Don’t overcook – This is the key! Prawns can quickly turn rubbery or mushy. For small to medium prawns, 45–60 seconds per side is all they need!

What sides can I serve with Garlic Butter Prawn (Shrimp) Linguine?

To cut through the richness of the sauce, try a mixed leaf salad or steamed greens tossed in olive oil and lemon juice. Some of my favourites are steamed asparagus, broccoli, broccolini (tenderstem broccoli), sugar snap peas or green beans. For extra indulgence, serve with crusty bread to dip into the butter sauce.

Watch how to make Garlic Butter Prawn (Shrimp) Linguine

If you enjoyed Garlic Butter Prawn (Shrimp) Linguine, I think you’ll love:

Tuscan Prawn (Shrimp) Pasta Recipe
Prawn (Shrimp) Spaghetti Recipe
Creamy Lemon Chicken Pasta Recipe
Creamy Cajun Prawn (Shrimp) Pasta Recipe
Supercharged Tuna Mornay Recipe

Garlic Butter Prawn (Shrimp) Linguine

Author: Nicole

5 from 10 votes

“Absolutely delicious. Oh my gosh it was so good.”

Pinterest Facebook Share on X Email

Share Print Save Saved!

Add to Shopping ListGo to Shopping List

This Garlic Butter Prawn (Shrimp) Linguine recipe is an impressive meal for any night of the week, with perfectly cooked prawns and a garlicky, buttery sauce, all ready in under 20 minutes.

Prep 8 minutes mins

Cook 12 minutes mins

Total 20 minutes mins

Servings: 4

Ingredients

1x2x3x

PASTA

• ▢ 400 g (14 oz) linguine (or any pasta of choice)

PRAWNS (SHRIMP)

• ▢ 500 g (1 lb) raw prawns (shrimp), peeled and deveined (frozen or fresh, see note 1)
• ▢ ½ tsp sweet paprika
• ▢ ½ tsp sea salt flakes
• ▢ ¼ tsp freshly cracked black pepper
• ▢ 1 tbsp extra-virgin olive oil

SAUCE

• ▢ 2 tbsp olive oil
• ▢ 1 tbsp freshly chopped garlic
• ▢ 60 ml (¼ cup) dry white wine (can be substituted with chicken stock)
• ▢ 100 g (3½ oz) unsalted butter
• ▢ 1 lemon, juiced
• ▢ 1 tbsp freshly chopped flat-leaf parsley, plus extra for garnish
• ▢ Sea salt flakes, to taste
• ▢ Freshly cracked black pepper, to taste

TO SERVE

• ▢ 35 g (⅓ cup) freshly grated parmesan
• ▢ Lemon wedges

Instructions

Cook Mode(keeps your screen active)

• Cook the linguine – Cook the pasta according to the packet instructions, less 1 minute. Drain and set aside, reserving 125 ml (½ cup) of the pasta water.
• Marinate the prawns – Meanwhile, add the prawns to a medium bowl along with the sweet paprika, salt, pepper and olive oil. Toss to coat. Do not leave the prawns for longer than 20 minutes – only marinate them once you are ready to cook them.
• Cook the prawns – Heat a large, deep pan over medium–high heat. Cook the prawns in batches (don’t overcrowd the pan), cooking for a total of 1 minute per side. Remove the prawns from the pan and set them aside on a plate.
• Make the sauce – To the same pan, add the olive oil and the garlic and cook, stirring, for 30 seconds.
• Add the white wine and cook, stirring, for 1–2 minutes until the wine has mostly evaporated.
• Combine everything – Add the butter and, when it’s just melted, add the lemon juice, cooked prawns, cooked pasta and reserved pasta water. Toss to coat the ingredients in the butter mixture.
• Stir the parsley through and season with salt and pepper to taste.
• Serve – Divide the pasta among four bowls, sprinkle with parmesan, extra parsley and serve with lemon wedges.

Nutrition information

Nutrition Facts

Garlic Butter Prawn (Shrimp) Linguine

Amount per Serving

Calories

827

% Daily Value*

Fat

 

40

g

62

%

Saturated Fat

 

17

g

106

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

16

g

Cholesterol

 

219

mg

73

%

Sodium

 

1177

mg

51

%

Potassium

 

461

mg

13

%

Carbohydrates

 

81

g

27

%

Fiber

 

4

g

17

%

Sugar

 

4

g

4

%

Protein

 

33

g

66

%

Vitamin A

 

1171

IU

23

%

Vitamin C

 

17

mg

21

%

Calcium

 

189

mg

19

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – If using frozen prawns (shrimp), which are readily available from the supermarket, ensure they are completely thawed and patted dry with a paper towel prior to cooking. Ensure the head and tail are removed and your prawns are deveined if using fresh prawns.

MAKE AHEAD

Prawns (shrimp) – If using frozen prawns (shrimp), thaw them in the fridge overnight, pat them dry with a paper towel and store them in the fridge for up to 24 hours, covered, until you’re ready to cook with them.

LEFTOVERS

Garlic Butter Prawn (Shrimp) Linguine is best made and served immediately, but leftovers can be refrigerated for up to 2 days. Reheat in the microwave until just heated through. Not suitable for freezing.

Equipment

• My Go-to Kitchen Equipment >
• My Go-to Kitchen Appliances >

Tried this recipe?

Let us know how it was!

Course mains, pasta, seafood

Cuisine Italian