I first made this on one of those “nothing defrosted, nothing planned” sort of evenings. You know the type — half-heartedly open the freezer, see a bag of prawns, squint at it like it owes you something. And yet… out came a little pasta magic. All it took was five ingredients, a bit of heat, and a proper toss in the pan. Dinner saved. Ego restored.
This one hits the sweet spot between simple and special. The garlic is bold (as it should be), the prawns go all juicy and golden, and the sauce clings to the pasta just enough to make you think you’ve pulled off something impressive. Spoiler: you have.
Why You’ll Love It
- Only 5 ingredients — no sneaky extras hiding in the footnotes.
- Comes together in under 20 minutes, which is less time than it takes to order takeaway and regret it.
- It’s creamy, garlicky, and the prawns feel a little fancy — even the frozen ones.
- Minimal dishes. One pot, one pan, done.
- Easy to scale up for guests or keep small for solo nights with a glass of wine and bad telly.
- Delicious warm or cold. I’ve eaten it straight out of the fridge. No shame.
Ingredients
- 250g dried pasta (fettuccine, linguine, or whatever long shape you like)
- 300g raw peeled prawns (thawed if frozen)
- 3 garlic cloves
- 150ml double cream (or thickened cream)
- 50g freshly grated Parmesan cheese
How to Make It
Get the pasta boiling:
Bring a big pot of water to a rolling boil, salt it generously, and cook your pasta until it’s just shy of al dente. Don’t forget to scoop out a mug of that pasta water before you drain it. It’s liquid gold.
Garlic goes in first:
While the pasta cooks, peel and finely chop the garlic. Heat a drizzle of olive oil or butter in a large pan over medium heat, then add the garlic. Let it gently sizzle for 30 seconds — don’t let it burn, just soften and smell incredible.
Toss in the prawns:
Add the prawns to the garlic pan. Cook for about 2 minutes, flipping halfway, until they turn pink and slightly golden around the edges. Don’t overdo it — prawns are fast little things.
Make it creamy:
Pour in the cream and bring it to a gentle simmer. Stir in most of the Parmesan and let it melt into the sauce. Add black pepper if you like (I always do). Let the sauce bubble for a minute or so to thicken just a touch.
Combine and toss:
Add the cooked pasta straight into the sauce, along with a splash (start with about ¼ cup) of the reserved pasta water. Toss everything together in the pan until glossy and coated. If it feels too thick, add another splash of water.
Serve it hot and melty:
Spoon into bowls, finish with the rest of the Parmesan, and eat immediately. Preferably standing over the stove, with the fork you cooked with.
Common Mistakes and How to Dodge Them
My prawns went rubbery — what did I do wrong?
They probably cooked too long. Pull them off the heat as soon as they turn pink and curl slightly.
Why does my sauce feel too thin?
Let it simmer for a minute before adding the pasta. And always stir in some pasta water — it helps emulsify and cling.
The garlic burned. What now?
Garlic burns fast. Keep your heat low when you first add it and don’t walk away. If it goes bitter, best to start over — sorry.
Is this really only five ingredients?
Yep. Salt, pepper, and oil don’t count — they’re like water and air. The rest? Totally legit five.
Storage and Reheating
Pop leftovers in the fridge — they’ll keep for up to 2 days. Reheat gently in a pan with a splash of water or cream to loosen the sauce. Microwave works too, just stir halfway and avoid overheating. Freezing? Meh. Not ideal. The cream can split and prawns get weird. Eat fresh when you can.
Frequently Asked Questions
Can I use cooked prawns instead of raw?
Sure, just add them at the very end so they don’t toughen up.
Is there a dairy-free version of this?
You can try it with oat cream and a dairy-free cheese sub. Totally different, but still works.
What pasta shape works best?
Long noodles work great. Think linguine, spaghetti, or tagliatelle — anything that twirls and holds sauce.
What if I want it spicy?
Throw in some chili flakes with the garlic. Totally transforms it. I do it often.
Nutrition Facts (Per Serving):
- Calories: ~490 kcal
- Fat: 26g
- Carbs: 42g
- Protein: 27g
- Sodium: 350mg
- Sugar: 2g
Jamie Oliver 5 Ingredients Prawn Pasta
Description
Creamy, garlicky prawn pasta with just five ingredients — quick to make, rich in flavour, and pure comfort in a bowl.
Ingredients
Instructions
- Boil pasta until just al dente; reserve ¼ cup pasta water.
- Cook garlic in oil until fragrant.
- Add prawns, cook 2 minutes until pink.
- Stir in cream and most of the Parmesan.
- Toss in pasta and pasta water until creamy.
- Serve hot with extra cheese on top.
Notes
- Don’t overcook prawns — they cook fast.
- Freshly grated Parmesan melts better than pre-shredded.
- Pasta water helps bind the sauce — don’t forget it.
- Add chili flakes if you want a little kick.