Brighten up your dinner routine with this Zesty Lemon-Garlic Prawn Pasta! Succulent prawns are sautéed with aromatic garlic, tossed with al dente pasta, and finished with a splash of lemon and a shower of fresh herbs. It’s a quick, elegant meal that’s bursting with fresh, lively flavors—perfect for weeknights or special occasions alike.
Top Tip
Toss the cooked pasta directly into the prawn pan with a splash of pasta water for a silky, restaurant-quality sauce.
Ingredients
For the Pasta
- 350g dried linguine or spaghetti
- Salt, for pasta water
For the Prawns & Sauce
- 400g large raw prawns, peeled and deveined
- 3 tbsp olive oil
- 4 garlic cloves, thinly sliced
- 1/2 tsp red pepper flakes (optional)
- Zest and juice of 1 large lemon
- 1/2 cup chopped fresh parsley (plus extra for garnish)
- 2 tbsp fresh basil, chopped (optional)
- Salt and black pepper, to taste
To Finish
- Freshly grated Parmesan cheese (optional)
- Extra lemon wedges, for serving
Steps
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and sauté for about 30 seconds until fragrant.
- Add the prawns in a single layer. Cook for 2 minutes on one side, then flip and cook another 1–2 minutes until just pink and opaque.
- Stir in the lemon zest and juice, and season with salt and black pepper. Remove the pan from heat to avoid overcooking the prawns.
- Add the drained pasta and chopped herbs to the skillet with the prawns. Toss everything together, adding a splash of reserved pasta water as needed to create a silky sauce.
- Taste and adjust seasoning. Serve immediately, garnished with extra parsley, Parmesan (if using), and lemon wedges.
Nutrition
- Calories: 480
- Protein: 32g
- Net Carbs: 54g
- Fat: 13g
- Fiber: 4g
Tips
- Use fresh, high-quality prawns for the best flavor and texture.
- Don’t overcook the prawns—they turn rubbery quickly. Remove from heat as soon as they’re pink and opaque.
- Try swapping parsley for dill or tarragon for a different herbal twist.
FAQs
Can I use frozen prawns?
Absolutely! Just thaw them completely and pat dry before cooking to avoid excess moisture in the pan.
Cooking for one?
I wrote a short, practical guide on building simple, low-waste meals for one person — without batch cooking or stress.
What pasta shapes work best?
Linguine and spaghetti are classic, but fettuccine or even penne can work well if that’s what you have.
How can I make this dish spicier?
Increase the red pepper flakes or add a pinch of cayenne for extra heat.
Is Parmesan cheese necessary?
It’s optional, but adds a savory finish. For a dairy-free version, simply skip it or use a plant-based alternative.