A little tingle of spice, a little kick of heat, a little creaminess – this Paprika Cream Prawn Linguine recipe is one I absolutely adore. Not to mention that it’s super quick and easy to prepare as well.
Fast weeknight dinners totally don’t have to be shabby at all when you have such recipes up your sleeves. To make matters even more convenient, simply use frozen prawns and the rest are all easy-to-get pantry ingredients. These prawns are usually unshelled and peeled already so a quick defrost will have your dish ready in no time. Alternatively, it’s an easy trip to stop by your local supermarket to grab a pack of peeled prawns too.
From start to finish, 20 minutes is all you’d need to put this pasta dish together. And if you fancy, a little garlic bread on the side would work very well to complete the dinner table. In addition to its convenience, the robust flavour base of this dish can only mean it makes quite a popular appearance in my home.
How to make Paprika Cream Prawn Linguine
Ingredients:
- Prawns (unshelled)
- Linguine (or any pasta of your choice)
- Garlic, Red Onion – the aromatics
- Red Chilli Flakes (optional) – to add a kick of heat
- Chicken Broth – to add extra depth of flavours
- Tomato Paste
- Paprika – the spice to season
- Sour Cream – to add creaminess to the sauce and a subtle acidic touch to balance out the savoury flavours
- Fresh Coriander Leaves – for garnish
- Salt & Black Pepper – to taste
- Cooking Oil – I usually use sunflower seed oil or vegetable oil. Olive oil works as well.
Recipe notes
- When cooking the pasta, reserve half a cup of pasta water for later use in cooking the sauce. This would help to loosen up the sauce and to bind it with the pasta. The salt content in the pasta-cooking water also lends a little extra boost of flavour.
- If using frozen prawns, defrost before cooking.
Like this recipe? You might also like this Harissa Prawn Pasta recipe!
Paprika Cream Prawn Linguine
Ingredients
- 180 g Prawns peeled
- 280 g Linguine Pasta
- 2 tbsp Cooking Oil (Sunflower Seed Oil / Vegetable Oil / Olive Oil)
- 2-3 cloves Garlic sliced
- 1 Red Onion finely chopped
- 1 tsp Red Chilli Flakes
- 1 tsp Paprika
- 1 heaped tbsp Tomato Paste
- ¼ cup Chicken Broth
- 20 g Fresh Coriander Leaves
- 2 tbsp Sour Cream
- ½ tsp Salt
- ½ tsp Black Pepper
Instructions
- Bring a large pot of water to boil. Season generously with salt and cook linguine pasta according to package instructions. Reserve ½ cup of pasta water.
- Heat olive oil in a large sauce pan over medium heat. Add garlic and saute for 1-2 minutes until fragrant.
- Add chopped red onions and red chilli flakes, if using. Cook for 3-5 minutes until softened.
- Season with paprika, salt and black pepper.
- Stir in tomato paste and let cook until deepened in colour.
- Add in prawns. Briefly saute until the prawns start to colour.
- Stir in chicken broth and let simmer for 3-5 minutes.
- Then stir in both sour cream and ¼ cup of reserved pasta water until combined. Add more reserved pasta water to loosen up the sauce if needed.
- Toss in cooked linguine pasta and fresh coriander leaves. Give it a stir until combined and serve immediately.
Notes
- If using frozen prawns, defrost before cooking.
- The reserved pasta water helps to loosen up the sauce and bind it with the pasta.
- The salt content in the pasta-cooking water also lends a little extra boost of flavour.
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