If you’re in a hurry and still want something delicious, then you’re absolutely right with this ingeniously simple garlic butter prawn noodle recipe.
Garlic butter prawn pasta is totally quick and stress-free to prepare and absolutely suitable for beginners.
The perfect after-work comfort food 🙂 .
In my recipe, with easy-to-understand step-by-step instructions, I show you how to get this sophisticated dish on the table quickly and safely.
Here’s what you should keep in mind when cooking pasta
Cooking pasta is actually quite easy and with a few simple tips, you are guaranteed to succeed 🙂
You should always cook your pasta in enough water. You should calculate about 1 litre of water per 100 grams of pasta.
The pasta water should be generously salted to give the pasta flavour.
One calculates with about 10 grams of salt (1 heaped teaspoon) per litre of water.
So if you use 5 litres of water to make 500 grams of pasta, you will need about 5 heaped teaspoons of salt.
For this pasta, it is best to cook your pasta almost al dente. This means that it is not yet completely soft and cooked through.
If you can still feel something firm when you bite into a noodle, then they are perfect for this dish!
You can find the exact quantities and step-by-step instructions below in the recipe card, which you can also print out.
Prawn Noodle Recipe
Ingredients
Servings: 4 Preparation: 10 minutes Cooking time: 20 minutes Calories: 527 Fat: 21g
250 g linguine. Spaghetti also works, of course
250 g shrimps
2-3 cloves of garlic
3 tbsp butter
2 tbsp olive oil
100 ml white wine
150 ml chicken stock
50 ml cream
1 lemon sliced
1 pinch of chilli flakes or to taste
1 tsp sugar
1 tsp salt
½ tsp pepper
Also:
Grated parmesan to taste
A few stalks of parsley
Note: You can find the exact quantities and step-by-step instructions below in the recipe card, which you can also print out or save as a PDF file.
Instructions
Cook the pasta according to the package instructions until almost al dente.
Heat the butter and olive oil in a pan. Press the garlic and add it. Sauté only lightly.
Then add the scampi and cook for 1 min. on each side. Add a few drops of lemon to the scampi. Deglaze with white wine.
Add chicken stock and cream and let everything reduce a little.
Tip: Do not fry the scampi too long, otherwise they will become tough. Alternatively, you can simmer the scampi in heated chicken stock for about 4 to 5 minutes and then add them directly to the pasta.
Season with salt, black pepper, chilli flakes, lemon juice and sugar.
Add a little Parmesan cheese and half the parsley to the sauce.
Mix everything with the pasta, heat briefly, garnish with the remaining parsley and Parmesan and serve immediately.
Which pasta is suitable for the prawn pasta?
I used linguine for my recipe. However, you can also use spaghetti, fettuccine, or fine ribbon noodles for the paste. You can also cook my recipe with wholemeal pasta or spelt pasta.
For the gluten-free low-carb version, you can also combine vegetable spaghetti made from courgette or carrots with the prawns.
Can I prepare the prawn pasta without wine?
Yes, if you don’t have wine or don’t like cooking with wine, you can simply replace the white wine with vegetable or chicken stock.
If necessary, season the sauce with additional pepper, chilli and lemon juice.
Are prawns healthy?
Prawns contain little fat and a lot of protein. A shrimp consists of 78% water and 20% protein. The fat content of the shrimp is 2%. Shrimps are therefore not fattening.
Prawns contain vitamins A, B, C, D, E and K as well as folic acid. Shrimp also contain iron, iodine, calcium and magnesium.
You can buy shrimp already peeled and deveined.
With fresh prawns, you first have to peel them and remove the intestines.
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Ingredients
- 250 g linguine spaghetti also works of course
- 250 g shrimps
- 3 cloves of garlic
- 3 tbsp butter
- 2 tbsp olive oil
- 100 ml white wine
- 150 ml chicken stock
- 50 ml cream
- 1 lemon slices
- 1 pinch chilli flakes Or to taste
- 1 tsp sugar
- 1 tsp salt
- ½ tsp pepper
- Grated parmesan To taste
- A few stalks of parsley
Instructions
- Cook the pasta according to the package instructions until almost al dente.
- Heat the butter and olive oil in a pan. Press the garlic and add it. Sauté only lightly.
- Then add the scampi and cook for 1 min. on each side. Add a few drops of lemon to the scampi. Deglaze with white wine. Add chicken stock and cream and let everything reduce a little.
- Tip: Do not fry the scampi too long, otherwise they will become tough. Alternatively, you can simmer the scampi in heated chicken stock for about 4 to 5 minutes and then add them directly to the pasta.
- Season with salt, pepper, chilli flakes, lemon juice and sugar.
- Add a little Parmesan cheese and half the parsley to the sauce. Mix everything with the pasta, heat through briefly, garnish with the remaining parsley and Parmesan and serve.
Notes
*It goes well with a fresh salad.
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