Creamy Pasta with Prawns and Garlic
This creamy pasta with prawns and garlic is a flavourful dish that can be prepared in just 30 minutes. The combination of juicy prawns, Parmesan, lemon and Yakelos extra virgin olive oil creates a rich Mediterranean flavour.
For a vegetarian version, simply replace the prawns with fried oyster mushrooms. Their firm texture allows them to absorb the flavours of the garlic, olive oil and creamy sauce beautifully.
- Preparation time: approximately 10 minutes
- Cooking time: approximately 20 minutes
- Total time: approximately 30 minutes
- Difficulty: easy
- Serves: 4
- Dietary information: pescatarian, with a vegetarian option
Ingredients
- 350 g linguine, tagliatelle or spaghetti
- 400 g peeled raw prawns
- 4 tablespoons Yakelos extra virgin olive oil
- 4 cloves of garlic
- 200 ml cooking cream
- 75 g freshly grated Parmesan
- 1 lemon
- A handful of fresh parsley
- ½ teaspoon chilli flakes, optional
- Salt and black pepper, to taste
- Approximately 150 ml pasta water
For the vegetarian version
- Replace the prawns with 400 g oyster mushrooms
- Use 1 additional tablespoon of Yakelos extra virgin olive oil
- For a fully vegetarian dish, replace traditional Parmesan with a vegetarian hard cheese
Method
1. Prepare the ingredients
Thinly slice the garlic and finely chop the parsley. Grate the yellow zest from the lemon and squeeze the juice from half of it. Pat the prawns dry with kitchen paper and season them with salt and black pepper.
If you are making the vegetarian version, tear the oyster mushrooms into long, coarse strips by hand. This helps them develop a firm and lightly crisp texture when fried.
2. Cook the pasta
Cook the pasta according to the instructions on the packaging until al dente. Reserve approximately 150 ml of the pasta water before draining. This starchy water will help make the sauce smooth and creamy.
3. Cook the prawns
Heat 2 tablespoons of Yakelos extra virgin olive oil in a large frying pan. Cook the prawns for approximately 1 to 2 minutes on each side, until pink and just cooked through. Remove them from the pan and set them aside. This prevents the prawns from becoming tough.
For the vegetarian version, heat 3 tablespoons of Yakelos olive oil in the pan. Fry the oyster mushrooms over a medium to high heat for 5 to 7 minutes. Leave them undisturbed as much as possible so they can brown properly. Remove the oyster mushrooms from the pan and set them aside.
4. Make the creamy garlic sauce
Reduce the heat and add a little more Yakelos olive oil if necessary. Gently fry the garlic and optional chilli flakes for approximately 1 minute. Do not let the garlic brown, as this can make it taste bitter.
Add the cooking cream, lemon zest and approximately 75 ml of the reserved pasta water. Stir well and allow the sauce to thicken gently for a few minutes.
5. Add the pasta
Add the cooked pasta and grated Parmesan to the sauce. Toss everything together thoroughly. Add more pasta water if needed, until the sauce is creamy and coats the pasta evenly.
Return the prawns or fried oyster mushrooms to the pan and heat them briefly. Remove the pan from the heat and add lemon juice, salt and black pepper to taste.
6. Serve the pasta
Divide the pasta between four plates. Garnish with fresh parsley, additional Parmesan and a generous drizzle of Yakelos extra virgin olive oil. Serve immediately.
Why use Yakelos olive oil?
Yakelos extra virgin olive oil enhances the Mediterranean flavours of the garlic, lemon and parsley. Use the olive oil both for cooking and as a finishing oil just before serving. The final drizzle gives the pasta an additional rich and fruity flavour.
Possible variations
- Extra vegetables: add spinach, courgette or halved cherry tomatoes.
- Spicier pasta: use additional chilli flakes or add finely chopped fresh chilli.
- Fresher flavour: add extra lemon zest and lemon juice before serving.
- Extra creamy: add a spoonful of mascarpone to the sauce.
- Without cream: replace the cooking cream with additional pasta water and Yakelos olive oil.
Tips for the best creamy pasta
- Pat the prawns thoroughly dry so they fry rather than steam.
- Do not overcook the prawns. They are ready as soon as they are pink and firm.
- Use a large frying pan for the oyster mushrooms and avoid overcrowding it.
- Always reserve some pasta water so you can adjust the consistency of the sauce.
- Do not allow the sauce to boil vigorously after adding the cheese.
- Add the lemon juice at the end to preserve its fresh flavour.
Frequently asked questions
Which pasta works best with prawns and garlic?
Linguine, tagliatelle and spaghetti are all suitable choices. Long pasta shapes combine easily with the creamy sauce and help distribute the prawns, garlic and olive oil evenly.
Can I use frozen prawns?
Yes. Allow the prawns to thaw completely and pat them thoroughly dry before cooking. This reduces the amount of moisture released into the pan and helps the prawns develop a better texture.
How can I make this pasta vegetarian?
Replace the prawns with oyster mushrooms. Fry the oyster mushrooms in Yakelos olive oil until golden brown and add them back to the sauce at the end. Use a vegetarian hard cheese if you want to keep the entire dish vegetarian.
Can I prepare the pasta in advance?
This pasta is best served immediately. If you want to reheat leftovers, warm them gently over a low heat with a small splash of cooking cream or water. This will help make the sauce creamy again.
Can I use extra virgin olive oil in a creamy pasta sauce?
Yes. Yakelos extra virgin olive oil can be used to gently fry the garlic and as a finishing oil. The final drizzle before serving gives the dish a particularly rich and fruity flavour.
