This delicious and creamy prawn pasta, inspired by Gordon Ramsay, is a quick and easy meal perfect for busy weeknights or elegant dinners. Made with tender prawns, a rich parmesan sauce, and simple pantry staples, this recipe offers incredible flavor with minimal effort. You can easily customize it with your favorite pasta or herbs for added versatility!
Ingredients Needed:
- 8 oz / 250g fettuccine
- 30 g / 2 tbsp butter
- 300 g / 10 oz small peeled prawns/shrimp
- 3 garlic cloves
- 1/4 cup / 65 ml dry white wine
- 1 cup / 250 ml heavy / thickened cream
- 1/2 cup / 125 ml chicken broth
- 3/4 cup / 50 g finely grated parmesan cheese (1.5 oz)
- 2 tbsp finely chopped parsley
- Black pepper
- Parmesan
How To Make Prawn Pasta Recipe?
- Cook the pasta: Bring a large pot of salted water to a boil, add the pasta, and cook according to the package instructions minus 1 minute. Reserve 250ml of pasta water before draining.
- Sauté the prawns: Heat 15g butter in a large non-stick skillet over medium-high heat. Add the prawns and cook for 1 1/2 minutes on each side until just cooked. Remove and set aside.
- Sauté garlic: In the same skillet, melt the remaining 15g butter and add minced garlic. Cook for 20 seconds until fragrant.
- Deglaze with wine: Add 65ml white wine, stirring to combine. Simmer for 2 minutes until the liquid reduces slightly.
- Make the sauce: Pour in 250ml heavy cream, 125ml chicken broth, and 50g grated parmesan. Stir until the cheese melts, then simmer for 1 1/2 minutes until the sauce thickens slightly.
- Combine pasta and sauce: Return the prawns to the skillet along with the drained pasta and 60ml of reserved pasta water. Toss everything together over medium heat for 30–45 seconds until the sauce coats the pasta and thickens further.
- Season and serve: Stir in most of the chopped parsley, season with black pepper, and adjust salt if needed. Garnish with the remaining parsley and extra parmesan cheese. Serve immediately.
Recipe Tips:
- Don’t overcook the prawns: Cook prawns until they turn pink and just firm. Overcooking makes them rubbery.
- Reserve pasta water: Use the starchy water to adjust the sauce consistency and make it creamy.
- Use fresh parmesan: Freshly grated parmesan melts better and gives a richer flavor.
- Reduce the wine properly: Let the wine simmer until most of it evaporates, leaving only its flavor.
- Serve immediately: This dish tastes best when served fresh, as the sauce thickens quickly after cooling.
How To Store & Reheat Leftovers?
- Refrigerate: Cool the prawn pasta to room temperature, then store it in a sealed container in the fridge for up to 2 days.
- Reheat: Warm the pasta in a skillet over medium heat with a splash of cream or water, stirring until hot.
Nutrition Facts:
- Calories: 650 kcal
- Total Fat: 11.8 g
- Saturated Fat: 2.4 g
- Cholesterol: 117.6 mg
- Sodium: 705.9 mg
- Potassium: 352.9 mg
- Total Carbohydrate: 52.9 g
- Dietary Fiber: 3.5 g
- Sugars: 5.9 g
- Protein: 23.5 g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Orzo Pasta Salad Recipe
- Gordon Ramsay Turkey Leek Pasta Recipe
- Gordon Ramsay Pasta Carbonara Recipe
Gordon Ramsay Prawn Pasta Recipe
Description
This delicious and creamy prawn pasta, inspired by Gordon Ramsay, is a quick and easy meal perfect for busy weeknights or elegant dinners. Made with tender prawns, a rich parmesan sauce, and simple pantry staples, this recipe offers incredible flavor with minimal effort. You can easily customize it with your favorite pasta or herbs for added versatility!
Ingredients
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil, add the pasta, and cook according to the package instructions minus 1 minute. Reserve 250ml of pasta water before draining.
- Sauté the prawns: Heat 15g butter in a large non-stick skillet over medium-high heat. Add the prawns and cook for 1 1/2 minutes on each side until just cooked. Remove and set aside.
- Sauté garlic: In the same skillet, melt the remaining 15g butter and add minced garlic. Cook for 20 seconds until fragrant.
- Deglaze with wine: Add 65ml white wine, stirring to combine. Simmer for 2 minutes until the liquid reduces slightly.
- Make the sauce: Pour in 250ml heavy cream, 125ml chicken broth, and 50g grated parmesan. Stir until the cheese melts, then simmer for 1 1/2 minutes until the sauce thickens slightly.
- Combine pasta and sauce: Return the prawns to the skillet along with the drained pasta and 60ml of reserved pasta water. Toss everything together over medium heat for 30–45 seconds until the sauce coats the pasta and thickens further.
- Season and serve: Stir in most of the chopped parsley, season with black pepper, and adjust salt if needed. Garnish with the remaining parsley and extra parmesan cheese. Serve immediately.
Notes
- Don’t overcook the prawns: Cook prawns until they turn pink and just firm. Overcooking makes them rubbery.
- Reserve pasta water: Use the starchy water to adjust the sauce consistency and make it creamy.
- Use fresh parmesan: Freshly grated parmesan melts better and gives a richer flavor.
- Reduce the wine properly: Let the wine simmer until most of it evaporates, leaving only its flavor.
- Serve immediately: This dish tastes best when served fresh, as the sauce thickens quickly after cooling.
Gordon Ramsay Prawn Pasta Recipe