Bookmark
Garlic butter prawn pasta is the kind of dish I turn to when I want something comforting without compromising on flavor or elegance. The combination of rich butter, fragrant garlic, and juicy prawns wrapped in delicate spaghetti is fast to prepare and feels like a treat after a long day. With a splash of white wine and lemon, it brightens the palate and brings balance to every bite.
I first made this after a tiring day and was so impressed by how something this quick could taste so luxurious. It’s now one of my go-to recipes for a midweek mood boost.
Bookmark
Ingredients
- Prawns or shrimp: offer sweet seafood flavor and protein
- Olive oil: adds light fruity notes and helps cook garlic evenly
- Westgold butter: provides a rich base for the sauce
- Shallots: bring gentle onion flavor without overpowering the prawns
- Garlic cloves: build the essential aromatic base
- White wine: adds depth and a subtle acidity
- Lemon juice: brings brightness and cuts through the butter
- Fresh parsley: finishes the dish with color and freshness
- Spaghetti: pairs well with the light sauce and curls around the prawns beautifully
Step-by-Step Instructions
- Boil the Pasta:
- Start by boiling a large pot of salted water and cook the spaghetti according to package directions until al dente. Drain and reserve a cup of pasta water to loosen the sauce later if needed.
- Sauté the Aromatics:
- In a wide skillet over medium heat, warm olive oil and melt half the butter. Add finely chopped shallot and minced garlic. Cook gently for 2 to 3 minutes until soft and fragrant without browning.
- Cook the Prawns:
- Add cleaned and dried prawns to the pan in a single layer. Cook for about 1 to 2 minutes per side until they turn pink and are just cooked through. Remove them and set aside temporarily to avoid overcooking.
- Deglaze with Wine:
- Pour white wine into the pan and increase the heat slightly. Let it simmer for 2 to 3 minutes to reduce slightly and cook off the alcohol while concentrating flavor.
- Build the Sauce:
- Return the prawns to the pan along with the remaining butter. Add a squeeze of fresh lemon juice and toss to coat everything in the buttery sauce.
- Combine and Serve:
- Add drained pasta and chopped parsley. Toss everything gently until combined. If needed, splash in some reserved pasta water to loosen the sauce and help it cling to the noodles.
You Must Know
High in protein and quick to make Ideal for both weeknights and special occasions Flexible with shrimp or prawn depending on region
Storage Tips
Keep leftovers in an airtight container in the fridge for up to two days. Reheat gently in a skillet with a splash of water or butter. Avoid microwaving as it can overcook the prawns. This dish is best enjoyed fresh but can be frozen if needed. Thaw and reheat gently to preserve texture.
Ingredient Substitutions
Shrimp can easily be swapped for prawns based on availability Use unsalted butter and season to taste if salted butter isn’t available White wine can be replaced with seafood stock and a dash of lemon juice for non-alcoholic cooking
Serving Suggestions
Serve with crusty bread to mop up the sauce Add a simple green salad with a vinaigrette for balance Pair with a light white wine like Sauvignon Blanc or Pinot Grigio
Cultural Note
In Australia, we call them prawns and they’re a staple at festive gatherings. It’s always amusing hearing the shrimp on the barbie myth. While we love seafood, we definitely say prawns down here.
Bookmark
Frequently Asked Questions About Recipes
- → Can I use shrimp instead of prawns?
Yes, shrimp can be used in place of prawns. They’re slightly smaller and less sweet but work just as well in this dish.
- → What type of white wine should I use?
A dry white wine like Sauvignon Blanc, Riesling, or Chenin Blanc adds depth and acidity to balance the butter and garlic.
- → Can I use frozen prawns?
Frozen prawns are a great alternative to fresh. Just ensure they’re fully thawed and patted dry before cooking.
- → How do I avoid overcooking the prawns?
Cook prawns just until they turn pink and opaque. Overcooking makes them rubbery, so keep a close eye on them.
- → What pasta works best with this dish?
Spaghetti is traditional, but linguine or fettuccine also pair well with the garlic butter sauce.
- → Can I skip the white wine?
You can replace it with a splash of seafood stock or a bit of lemon juice if you prefer not to use alcohol.