Name: Creamy King Prawn Linguine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 200 grams linguine; 250 grams raw king prawns; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 3 cloves garlic; 1/2 teaspoons red chili flakes; 60 milliliters dry white wine; 150 milliliters double cream; 30 grams parmesan; 1 tablespoon lemon juice; 1 pinch parsley; 1 pinch salt; 1 pinch black pepper

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Prep: 10m | Cook: 15m | Ready: 25m | |

Ingredients

Allergen Alert: Contains Shellfish

200 grams linguine

250 grams raw king prawns

2 tablespoons unsalted butter

1 tablespoon olive oil

3 cloves garlic

1 / 2 teaspoons red chili flakes

60 milliliters dry white wine

150 milliliters double cream

30 grams parmesan

1 tablespoon lemon juice

1 pinch parsley

1 pinch salt

1 pinch black pepper

Steps

Step 1

Bring a large pot of heavily salted water to a boil. Add the linguine and cook for 1–2 minutes less than the packet instructions. Crucial: Reserve about ½ cup of the starchy pasta water before draining.

Step 2

While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Pat the prawns dry with a paper towel (this helps them sear rather than steam). Fry for 1 minute per side until they turn pink and "C-shaped." Remove them from the pan and set aside.

Step 3

Lower the heat to medium. Add the butter to the same pan. Once melted, sauté the garlic and chili flakes for 30 seconds until fragrant. Pour in the white wine and let it bubble for 2 minutes until it reduces by half.

Step 4

Stir in the cream and let it simmer gently for 1-2 minutes until it starts to thicken. Add the grated Parmesan and whisk until smooth.

Step 5

Toss the cooked linguine and the prawns into the skillet. Add a splash of the reserved pasta water. Use tongs to vigorously toss the pasta for 60 seconds—this creates that "velvet" coating.

Step 6

Remove from heat. Stir in the lemon juice and fresh parsley. Season with plenty of black pepper and a pinch of salt.

Notes

Prawns turn rubbery if they look like an "O." Aim for a "C" shape. If you prefer not to use alcohol, swap the wine for an equal amount of chicken or vegetable stock with an extra squeeze of lemon. If the sauce looks too thick or "clumpy," add another tablespoon of pasta water. It’s the secret to that restaurant-style shine.

This dish is special because...

This dish is a masterclass in flavor layering. By searing the prawns first, you create a "fond" (browned bits) in the pan that infuses the entire sauce with deep seafood essence. The addition of dry white wine provides a necessary acidity that "cuts through" the richness of the heavy cream, while the starchy pasta water emulsifies everything into a glossy, professional finish. It’s the perfect balance of decadent and bright.

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Creamy King Prawn Linguine Recipe

Ingredients

Steps