Garlic Butter Prawn Pasta
Quick-cooked prawns, garlic, lemon and parsley coat linguine in a glossy butter sauce with no cream required.
South African01Dry prawns sear instead of steaming.
02Two-stage cooking prevents rubbery seafood.
03Pasta water binds butter and lemon into a coating.
Cook it calmly.
- 01
Dry the prawns
Pat prawns very dry and season lightly while the pasta water boils.
- 02
Sear in batches
Cook prawns in olive oil for about 60 seconds per side, then lift them out before they tighten.
- 03
Make the garlic butter
Lower the heat and soften garlic and chilli in half the butter without browning.
- 04
Emulsify
Toss in linguine, remaining butter, lemon and pasta water. Return prawns for the final minute and add parsley.
Common mistakes
- Using wet prawns.
- Burning sliced garlic.
- Boiling the prawns in the finishing sauce.
The detail that changes the dish.
Prawns are cooked when opaque and gently curled. Tight little circles have stayed too long.
Dry prawns sear instead of steaming.
Quick-cooked prawns, garlic, lemon and parsley coat linguine in a glossy butter sauce with no cream required.
Two-stage cooking prevents rubbery seafood. Pasta water binds butter and lemon into a coating.
The ingredients that make Garlic Butter Prawn Pasta work
Prawns are cooked when opaque and gently curled. Tight little circles have stayed too long.
The pasta choice matters here. Linguine supports the sauce and the way the ingredients are cut.
At the table
Serve Garlic Butter Prawn Pasta while its texture is at its best. Taste once more at the table before adding cheese, salt or chilli.
Later, if needed
Best fresh. Refrigerate for one day and reheat once over low heat.
Be realistic
Freeze the sauce separately only when the storage note recommends it.
Frequently asked questions
What is the main mistake with Garlic Butter Prawn Pasta?+
Using wet prawns.
Can I substitute the main ingredient?+
Frozen raw prawns are often the most dependable local choice. Thaw overnight in the fridge and pat them thoroughly dry.
