This garlic prawn fettucine is for when you're craving pasta and want it a little healthier. With tender juicy prawns marinated and lathered in garlic butter and herbs with ribbons of chewy pasta. This dish hits the spot without being too heavy.
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This pasta is garlic-y and I love it. Using fresh minced garlic cloves is definitely the best way to infuse all that garlic goodness into the prawns and those ribbons of pasta! Check out my Garlic Prawn Risotto - its under 50 calories per serve.
Recipe Highlights
- Make it in under 30 minutes
- Get your pasta fix without loads of creamy sauce!
- Its buttery, garlicy, salty, and savory with a little heat from some red chili flakes
Best Prawns for Garlic Prawn Pasta
The star of this dish is the garlic prawns and while I prefer to make this dish using fresh prawns, I've also made it a few times with frozen prawns.
I find using a medium sized prawn works well. Not to small and not too big.
The absolute must is you must use uncooked prawns and if using frozen, defrost them first, and drain any excess water. It's also essential to peel the prawns, removing the outer shell and removing the vein.
Leaving the tails on is a matter of personal preference, but I do recommend removing the prawn heads as they will cook quicker. Garlic prawns also go amazingly well on Pizza!
Top Tip
Don't skip marinating the prawns. It only takes 20 minutes and makes a big difference. It takes a little bit of patience to let the prawns absorb and infuse with all the garlic and lemon flavors but it is so worth it!
How To Make
- Marinate Prawns: Peel and devein prawns, then add them into a bowl, mixing in the olive oil, lemon juice, lemon zest, salt, pepper, red pepper flakes, and fresh parsley. Stir to coat and let it marinate for 20 minutes.
Step 1a.
Step 1b.
- Saute Onion and Garlic: Add butter into a large skillet and place it over medium heat. Add chopped onion and saute until golden. Then, add minced garlic and stir for a minute until the garlic is fragrant.
- Cook Prawns: Transfer prawns and marinade to skillet with onion and garlic. Cook for 2-3 minutes or until prawns are pale pink and cooked through. Overcooking can make them tough and rubbery, so keep a close eye on them.
Step2.
Step3.
- Add Parmesan: Turn off the heat and incorporate parmesan cheese. Stir to combine.
- Cook Pasta: Cook fettucine following its package directions. Be sure to salt the boiling water for added flavor.
- Add Pasta water to prawns: Scoop out ⅓ cup of the pasta water into a jug and pour into the skillet with the Prawns, stirring through
- Serve: Strain pasta, draining off the water. Rinse for 30 seconds under tap water to remove excess starches. Toss prawns through the pasta. Plate up and serve warm with extra shaved parmesan, fresh parsley, and lemon wedges.
Step 4.
Step 6.
Quick Guide To Peeling and Deveining Prawns
- Hold the prawn firmly and twist off the head.
- Peel off the shell by starting at the top and pulling down.
- Make a shallow incision along the back to expose the vein.
- Use a knife or your fingers to pull out the vein.
- Rinse the prawn under cold water to remove any remaining bits.
I'm a big fan of removing the black vein in the prawn because it can sometimes have sand or grit in it which can affect the taste and texture of the prawn. Its a little bit of effort, and totally worth it.
From seafood chowder to prawn tacos, cooking with prawns is super quick and they take on pretty much any flavor combo you want!
Garlic Prawn Fettucine Pasta
Ingredients
- 500 grams /1 pound Uncooked Prawns (a.k.a Shrimp)
- 3 tablespoons Olive oil
- ¼ cup Lemon juice
- Zest of 1 Lemon
- ½ teaspoon Salt
- ½ teaspoon Pepper
- ¼ cup Fresh parsley - chopped
- ¼ teaspoon Red pepper flakes
- ¼ cup Butter
- 1 medium Onion (yellow or brown) - finely chopped
- 4 Garlic cloves - minced
- ½ cup Parmesan cheese
- 500 grams Dry Fettucine pasta
Instructions
- Marinate Prawns: Peel and devein prawns, then add them into a bowl, mixing in the olive oil, lemon juice, lemon zest, salt, pepper, red pepper flakes, and fresh parsley. Stir to coat and let it marinate for 20 minutes.500 grams /1 pound Uncooked Prawns (a.k.a Shrimp), 3 tablespoons Olive oil, ¼ cup Lemon juice, Zest of 1 Lemon, ½ teaspoon Salt, ½ teaspoon Pepper, ¼ teaspoon Red pepper flakes, ¼ cup Fresh parsley
- Saute Onion and Garlic: Add butter into a large skillet and place it over medium heat. Add chopped onion and saute until golden. Then, add minced garlic and stir for a minute until the garlic is fragrant.¼ cup Butter, 1 medium Onion (yellow or brown), 4 Garlic cloves
- Cook Prawns: Transfer prawns and marinade to skillet with onion and garlic. Cook for 2-3 minutes or until prawns are pale pink and cooked through. Overcooking can make them tough and rubbery, so keep a close eye on them.
- Add Parmesan: Turn off the heat and incorporate parmesan cheese. Stir to combine.½ cup Parmesan cheese
- Cook Pasta: Cook fettucine following its package directions. Be sure to salt the boiling water for added flavor.500 grams Dry Fettucine pasta
- Add Pasta water to prawns: Scoop out ⅓ cup of the pasta water into a jug and pour into the skillet with the Prawns, stirring through
- Serve: Strain past, draining off the water. Rinse for 30 seconds under tap water to remove excess starches. Toss prawns through the pasta. Plate up and serve warm with extra shaved parmesan, fresh parsley, and lemon wedges.
Notes
- Hold the prawn firmly and twist off the head.
- Peel off the shell by starting at the top and pulling down.
- Make a shallow incision along the back to expose the vein.
- Use a knife or your fingers to pull out the vein.
- Rinse the prawn under cold water to remove any remaining bits.
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.
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