Creamy Prawn Linguine Recipe with Garlic, Mushroom & Red Pepper

There’s something magical about prawns and pasta.  It always takes me straight back to seaside holidays—sun on my face, salty hair, and that why-did-I-eat-so-much-but-I-regret-nothing feeling.  This Creamy Prawn Linguine Recipe is my “holiday-in-a-bowl” dish.  It’s rich but fresh, comforting yet a little fancy—like wearing flip-flops with lipstick.

Juicy prawns, Garlic, sweet red peppers, and mushrooms all dance together in a creamy sauce, entwined with silky Linguine.  Best part?  It’s super easy to whip up on a weeknight, but impressive enough to serve when you want guests to think you’re secretly an Italian chef in disguise.

If pasta makes you happy (and honestly, who isn’t?), then this Creamy Prawn Linguine Recipe will be your new best friend.  It’s a dish that feels fancy but is secretly easy—like wearing slippers under your ball gown.  Juicy prawns, garlic, and sweet red peppers, all entwined in a silky cream sauce with a sprinkle of parmesan and a dash of lemon.  Let’s dive in!

Ingredients (serves 4):

• 300g Linguine Pasta
• 2 tbsp Olive Oil
• 3 tbsp Butter
• 1 Medium Onion, finely chopped
• 3 Cloves of Garlic, minced
• 250g Mushrooms, sliced
• 1 Sweet Red Pepper, diced
• 500ml Chicken/Seafood stock
• 800g Cooked Prawn Meat
• 250ml Cream
• Salt & Pepper to taste
• Fresh Parmesan Cheese for grating
• Fresh Parsley, chopped (a decent handful)

Method:

1. Cook the pasta
   • Bring a large pot of salted water to the boil and cook the Linguine until al dente while preparing the rest of the dish.  Drain, and splash over some oil to keep it moist; set aside.
2. Sauté the veggies
   • In a large pan, heat Olive oil and Butter over medium heat.  Add Onion and Garlic, sauté until fragrant (about 2 minutes).
   • Add Mushrooms and Red Pepper, cooking until they are softened.
3. Make the sauce
   • Pour over the Stock.  Let it simmer for 5–7 minutes until slightly reduced.
4. Add the prawns
   • Stir the cooked prawns into the sauce, warming them through (don’t overcook—they’re already cooked, need a hug from the sauce).
5. Mix it all
   • Add the drained Linguine to the pan.  Toss well, then remove from the heat.  Pour in the Cream, stirring until the sauce is all combined—season with salt and pepper.
6. Finishing touches
   • Sprinkle with fresh Parsley and Parmesan.  Serve immediately with a side of garlic bread (because more carbs are always the answer).
   • Set aside some Lemon wedges for those who prefer a sour taste.

Serving Suggestion 🍷

This dish pairs beautifully with a crisp white wine, such as Sauvignon Blanc.  Or, if wine isn’t your vibe, a sparkling lemonade works just as well—because fizz makes everything fancier. For those with a need for spice, you can combine the meal with a few drops of Eating Tourist’s Chilli Sauce, and every bite will burst with flavor.