Pasta with Prawns and White Wine Sauce
Pasta with prawns and white wine sauce is quick enough for a Tuesday and smart enough for a date night. Raw king prawns are seared briefly, then the pan is deglazed with dry white wine and finished with garlic, lemon and butter. A pinch of chilli flakes keeps the sauce lively. From pan to plate it takes 25 minutes, and you only need one frying pan.
- Total
- 25 min
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 2
- Per serving
- 700kcal
Getting the prawns right in pasta with prawns and white wine sauce
King prawns cook very quickly, in 3–4 minutes in total, and the difference between juicy and rubbery is only a minute or so. Dry prawns sear and take on colour, while wet ones steam, so pat them well before they hit the pan. They are done as soon as they turn pink and opaque, which also means they are safely cooked.
Raw, peeled prawns have a better flavour than the ready-cooked kind, and they stay tender because they are cooked only once. Cooked prawns can be added at the very end and warmed through for 1 minute, but they will have a firmer texture.
How to make pasta with prawns and white wine sauce
Tap a time to start a timer.
- Prepare the prawns If the prawns are frozen, defrost them in the fridge overnight. Pat them dry with kitchen paper. Chop the garlic and parsley and juice the lemon.
- Boil the pasta Bring a large pan of water to the boil, add the salt and the pasta, and cook according to the packet, usually , until al dente. Just before draining, scoop out a mugful of the cooking water.
- Sear the prawns When the pasta has about to go, heat the oil and half the butter in a large frying pan over a medium-high heat. Fry the prawns for on each side, until pink and opaque all the way through, then lift them onto a plate.
- Make the sauce Lower the heat to medium. Add the garlic and chilli flakes and cook for until fragrant but not browned. Pour in the wine and boil for until reduced by half. Stir in the remaining butter and the lemon juice.
- Combine and serve Drain the pasta and tip it into the sauce with 3–4 tablespoons of the reserved water. Toss for a minute until glossy, then return the prawns and add the parsley. Serve straight away.
Swaps and what to serve
A green salad dressed with lemon and olive oil is all you need on the side, along with some crusty bread for the sauce. A glass of the same wine you cooked with goes well on the table.
For more heat, double the chilli, or try pasta with prawns and chilli. For a lighter starter, serve a summer salad with prawns first. Swap the parsley for basil, or stir in a handful of baby spinach with the pasta for extra greens.
Common problems and fixes for pasta with Prawns and White Wine Sauce
- The prawns are tough and rubbery.
- They have been cooked too long. Take them out of the pan as soon as they turn pink and curl into a loose C-shape, as they finish heating in the sauce.
- The garlic tastes bitter.
- It has browned. Lower the heat before adding it, and pour in the wine after a minute at most.
- The sauce is thin and does not cling to the pasta.
- Boil the wine until it is properly reduced, then toss the pasta in the pan with a splash of the starchy water. The butter and starch bind into a silky sauce.
Frequently asked questions about pasta with Prawns and White Wine Sauce
How long does pasta with prawns and white wine sauce take?
About 25 minutes in total: 10 minutes of preparation and 15 minutes at the hob. The sauce is made while the pasta boils.
What wine should you use?
Use a dry, crisp white you would happily drink, such as Pinot Grigio or Sauvignon Blanc. Avoid sweet wines or heavily oaked ones, as they make the sauce sugary or bitter.
Can you use frozen prawns?
Yes. Defrost them fully in the fridge, drain and pat them very dry with kitchen paper, or they will steam instead of sear.
What can I use instead of white wine?
Replace it with 100ml of fish or vegetable stock and an extra squeeze of lemon juice. The sauce will be slightly less complex but still fresh.
Can you reheat leftovers?
Prawns are best eaten fresh. If you have leftovers, cool them quickly, keep them in the fridge for no more than 24 hours and reheat once, until steaming hot.
How did you like the recipe?
4.8 / 5 · 34 ratings
