Prawn Linguine

    10 hours 15 mins

    Quick and easy to make, this is a hit for a dinner party or just a quick family dinner. I also occasionally substitute chicken for the prawn for another great flavoured dish!

    262 people made this

    Serves: 8 

    • 750g cooked prawns, peeled and deveined
    • 120g butter
    • 2 cloves garlic, minced
    • 250ml thickened cream
    • ½ small bunch parsley, chopped
    • ½ cup chopped fresh basil
    • ½ teaspoon dried thyme
    • 100g grated Parmesan cheese
    • salt and ground black to taste
    • 1 packet (500g) linguine

    Prep:15min  ›  Cook:12min  ›  Extra time:9hr48min  ›  Ready in:10hr15min 

    1. Cook pasta in lots of boiling salted water until al dente according to packet directions - about 9-11 minutes
    2. While linguine is cooking, melt butter in a large frypan. Add garlic, and saute briefly to release flavor. Add cream; heat just to boiling, stirring frequently. Lower heat, and stir in the prawns, parsley, basil, and thyme. Continue cooking until the prawns are just heated through. Do not overcook. Remove sauce from heat.
    3. Drain the pasta, and toss lightly with the sauce. Toss again with cheese, and salt and pepper to taste. Serve immediately.

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    Reviews in English (256)


    Delicious. I used all fresh herbs (including 1/2 c. chopped fresh parsley) and I think it makes a big difference in taste. Anytime a recipe calls for shrimp, I cook the shrimp in boiling water for 3 minutes, then rinse with cold water to stop the cooking process. At the last minute, I add the shrimp to the sauce and heat just long enough to warm the shrimp. In my opinion, slow cooked shrimp turns out "spongy" and "mushy". Some reviewers said this recipe was a little bland, so I added 4-5 tablespoons of cayenne pepper to the boiling water before cooking the shrimp. YUM! Thanks, will definitely make this again.  -  30 May 2005  (Review from Allrecipes US | Canada)


    I couldn't believe how quick and delicious this recipe was. We used half & half instead of heavy cream and still found it plenty rich. Also used precooked/cleaned, frozen medium shrimp and they worked just great...that's a huge timesaver. The fresh herbs really add great taste, and mincing the garlic instead of using a press gave the dish a definite garlic zing without being too strong. I'll be making this many more times!  -  31 May 2001  (Review from Allrecipes US | Canada)


    This was a really easy and delicious recipe. I used fat free sour cream instead of the whipping cream and it turned out well.  -  22 Jan 2002  (Review from Allrecipes US | Canada)