Smoky, spicy, and robust…this creamy prawn pasta has stolen my heart immediately the first time I made it and continues to be a staple on our dinner table. It is lip-smackingly delicious and is especially perfect with a side of garlic bread to wipe the dish clean. Moreover, it only takes about 20 minutes to whip up!
With a good bbq spice blend at hand, it’s half the job done as it’s the main seasoning for the dish. For variations, feel feel to swap the prawns with fish or chicken (though with chicken, I’d recommend you to properly marinate the chicken beforehand). Seriously, weeknight dinners cannot get any better than this.
How to make Alfredo Creamy Prawn Pasta with Smoky BBQ Seasoning
- Jumbo King Prawns
- Smoky BBQ Seasoning – I used Bart Smoky BBQ Seasoning but you can use any bbq spice blend of your choice
- Pasta – any pasta shape of your choice
- Garlic, Shallots, Red Chilli Flakes – the aromatics
- Cooking Oil – sunflowed seed oil / vegetable oil
- Chicken Broth – made from chicken bouillon and give the dish a little umami boost of flavours
- Double Cream
- Italian Hard Cheese – the vegetarian/halal substitution to the likes of Pecorino Romano or Parmesan
- Baby Spinach
- Red Chillies – optional, for garnish
The golden rule of reserving pasta water is 100% applicable here in this recipe. Not only does the pasta water lends a salty flavour edge to the sauce, but it also helps to thicken up the sauce and to bind the sauce with the pasta. The result is a luscious sauce that’s properly coated over each pasta noodle. It’s the little secret ingredient/step that makes a difference to all of your pasta dishes.
Depending on your smoky BBQ spice blend, adjust the seasonings and the use of chillies accordingly. For instance, if your spice blend is already quite hot, then you can omit the chilli flakes and red chillies. Alternatively, you can add a touch of smoked paprika and/or garlic powder should you feel your spice blend is lacking a touch of smokiness or robustness. There is plenty of room for you to play around with!
Smoky BBQ Alfredo Creamy Prawn Pasta
For the Prawns
- 165 g King Prawns
- 2-3 tsp Smoked BBQ Seasoning
- 1 tbsp Cooking Oil
For the Pasta
- 240 g Pasta
- 1 tbsp Butter
- 3-4 cloves Garlic finely chopped
- ½ tsp Red Chilli Flakes optional
- 2 Enchalion Shallots finely chopped
- 1 tsp Smoked BBQ Seasoning
- 80 g Baby Spinach
- ¼ cup Chicken Broth
- ½ cup Double Cream
- 3 tbsp Italian Hard Cheese or Parmesan/Pecorino Cheese
- Season king prawns with 2 tsp of the smoked BBQ seasoning. Set aside and let marinate for about 15-20 minutes.165 g King Prawns, 2-3 tsp Smoked BBQ Seasoning
- Bring a large pot of water to boil. Season generously with salt and cook pasta according to package instructions. Reserve ½ cup of pasta water.240 g Pasta
- Heat cooking oil in a large pan over medium-high heat. Sear prawns till golden on both sides, roughly 2 minutes on each side. Remove from pan and set aside.1 tbsp Cooking Oil
- Melt butter in the same pan. Slightly turn the heat down to medium heat.1 tbsp Butter
- Add garlic and red chilli flakes (if using). Cook till golden and fragrant, roughly 2 minutes.3-4 cloves Garlic, ½ tsp Red Chilli Flakes
- Then add in the shallots and saute for about 3-5 minutes till golden and softened.2 Enchalion Shallots
- Add in smoked bbq seasoning and toss in baby spinach. Then stir in chicken broth and cook until the spinach leaves has wilted.80 g Baby Spinach, ¼ cup Chicken Broth, 1 tsp Smoked BBQ Seasoning
- Add the prawns back into the pan and stir in the double cream. Once bubbling, add in cooked pasta and the reserved pasta water. Toss to combine.½ cup Double Cream
- Mix in Italian Hard Cheese and let cook for another 1-2 minutes to allow the sauce to thicken. Serve immediately and sprinkle more cheese on top if you like.3 tbsp Italian Hard Cheese
- I used Bart Smoky BBQ Seasoning but you can use any bbq spice blend of your choice. Feel free to adjust the bbq blend to your own taste with extra paprika, garlic powder, and other dried herbs.
- It is crucial to reserve the pasta water to add it to the sauce. Not only does the pasta water lends a salty flavour edge to the sauce, but it also helps to thicken up the sauce and to bind the sauce with the pasta.
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