Pasta with Prawns and Spinach
Pasta with prawns and spinach is one of the quickest suppers you can make, because the sauce is ready in the time it takes the linguine to boil. Raw king prawns cook in garlicky olive oil in no time, baby spinach wilts into the pan, and lemon zest and juice stop it tasting heavy. Allow 25 minutes in total, including prep.
- Total
- 25 min
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
- Per serving
- 430kcal
Buying and preparing pasta with prawns and spinach
Raw king prawns are sold frozen in most supermarkets and are the easiest to use here. They are grey and translucent before cooking and turn pink once done. Thaw them in the fridge overnight and dry them well so they fry rather than stew. Choose peeled prawns to save time, or use shell-on and peel them after cooking. If you are cooking for children or avoid alcohol, use extra pasta water instead of wine. Not all alcohol evaporates in a quick sauce like this.
How to make pasta with prawns and spinach
Tap a time to start a timer.
- Boil the pasta Bring a large pan of well-salted water to the boil. Cook the linguine for less than the packet says, usually about . Before draining, scoop out a mug of the cooking water.
- Prep while it cooks Pat the prawns dry with kitchen paper. Slice the garlic and zest the lemon, then squeeze the juice into a small bowl.
- Fry the garlic and prawns Heat the olive oil in the large frying pan over a medium heat. Add the garlic and cook for 30 seconds, until fragrant but not browned. Add the prawns and cook for , turning once, until they are pink and opaque all the way through.
- Add the wine and spinach Pour in the wine, or 75ml of the pasta water, and let it bubble for . Add the spinach in handfuls and stir for until it has just wilted.
- Toss together Add the drained linguine, 4 tbsp of pasta water, the lemon zest and the pepper. Toss over the heat for , adding more pasta water if the sauce looks dry. Take off the heat, stir in the lemon juice and taste before adding any extra salt.
Variations
For more heat, add a pinch of chilli flakes with the garlic or try pasta with prawns and chilli. Spaghetti or tagliatelle can replace the linguine, using the same weight. If prawns are not on your shopping list, pasta with salmon and spinach uses the same quick method. A green salad and some crusty bread are all you need alongside.
Common problems and fixes for pasta with Prawns and Spinach
- The prawns are rubbery.
- They overcooked. Fry them for no more than 3 minutes, as soon as they turn pink and curl into a loose C shape, and they will not toughen further when tossed with the hot pasta.
- The pasta is dry or the sauce does not coat it.
- Starchy pasta water is what binds the oil, wine and lemon into a light sauce. Add it a spoonful at a time while tossing.
- The garlic tastes bitter.
- It has burned. Keep the heat at medium and add the prawns as soon as the garlic smells fragrant, after about 30 seconds.
Frequently asked questions about pasta with Prawns and Spinach
Can I use frozen prawns?
Yes. Thaw them in the fridge overnight, drain and pat them very dry before cooking, or the pan will fill with liquid and the prawns will steam instead of sear.
What can I use instead of fresh spinach?
Use 100g of frozen leaf spinach, fully thawed and squeezed dry, and add it at the same stage. Kale or rocket also work.
Can I use cooked prawns?
Yes. Skip the 2–3 minutes of cooking and stir them in with the pasta so they only warm through for about a minute, otherwise they turn tough.
How long do leftovers keep?
Cool quickly, chill, and eat within 1 day. Reheat once only until steaming hot all the way through.
How did you like the recipe?
4.7 / 5 · 11 ratings
