It was one of those nights. You know, where you’re starving but also too tired to faff about — and somehow, you still want to eat something that feels like a treat. I had prawns defrosting in the fridge (forgot I even put them there), half a pack of linguine in the cupboard, and mascarpone leftover from… something? No idea. But I threw it all together, poured myself a tiny splash of red wine into the pan and my glass, and made this creamy prawn linguine.
Mate — I took one bite, leaned against the counter, and genuinely whispered, “Bloody hell, that’s good.” You get this silky, briny sweetness from the prawns, that slight funk from the pancetta, then bam — the red wine cuts through and the mascarpone hugs every strand of pasta like it was born to be there. I was gonna wait to write this up, but nope. I’m mid-bowl right now, typing with one hand and twirling pasta with the other.
Why You’ll Love It
- Ready in under 30 minutes – honestly, you’ll spend more time pouring wine than cooking
- Minimal ingredients, big flavour – nothing fancy, just smart combos
- Creamy without being heavy – mascarpone melts in like magic
- Surprising little pops – that red wine adds depth, not booziness
- Easy to scale up – make it for two, or for five — it behaves
- Leftovers (if you have them) – actually taste better the next day, cold forkful and all
Ingredients
- 150g dried linguine
- 2 garlic cloves, sliced thin (not minced – let’s not obliterate them)
- 160g raw peeled king prawns (chop most of them, leave a few whole for drama)
- 4 rashers smoked pancetta, sliced
- 1 tbsp olive oil (plus a splash if your pan’s sticking)
- 50ml Italian red wine (a glug, basically)
- 1 heaped tbsp mascarpone
- 50g rocket (don’t skip it — the pepperiness matters)
- 10g Parmesan (or as much as your heart says)
How to Make It
Boil your pasta, obviously:
Big pot, salty water, linguine in. Don’t forget to stir it once or twice or you’ll end up with a spaghetti sculpture. Cook it al dente — it’ll finish in the sauce.
Pancetta goes first:
While the pasta cooks, get a large frying pan going on medium heat. Pancetta and olive oil in — fry until the edges curl and you start to smell that smoky, crispy goodness.
Build flavour fast:
Add your sliced garlic and the few whole prawns. Give them about 2 minutes — they’ll go pink and curl. Then hit it with the wine. It’ll sizzle and steam and smell like an Italian kitchen in five seconds flat.
Now the chopped prawns and creaminess:
Add the finely chopped prawns and that generous scoop of mascarpone. Stir until creamy and just warmed through. Don’t overcook the prawns or they’ll go chewy and weird.
Pasta meets sauce:
Tongs in. Drag the linguine straight into the pan — let some of the starchy water come with it, that’s gold. Toss everything together like your life depends on it.
Greens and cheese, final touch:
Roughly chop the rocket, throw most in. Toss again. Finish with Parmesan, a grind of black pepper, and if you’re feeling generous, more rocket on top.
Common Mistakes and How to Dodge Them
Why are my prawns rubbery?
Overcooked them. They need just a couple minutes, especially the chopped ones. Take them off heat as soon as they’re pink.
Pasta clumping together?
Didn’t stir it early enough, or you waited too long to toss it into the sauce. Don’t drain and walk away — straight into the sauce, always.
Sauce too thick?
Add a splash of pasta water. Honestly, I do it every time. It brings everything together and makes it glossy.
Forgot to season?
Yep, I’ve done it. That last minute hit of black pepper and Parmesan is what lifts it.
Storage and Reheating
Pop leftovers in a sealed container in the fridge — good for a day, maybe two. Don’t freeze it, mascarpone and prawns don’t love the freezer.
To reheat: pan is best, bit of olive oil, gentle heat. Microwave’s okay, but it can get sad and split if you don’t cover it and stir halfway through.
Frequently Asked Questions
Can I skip the pancetta?
You can. It won’t be exactly the same, but a bit of smoked paprika or even sun-dried tomato can add depth.
No mascarpone?
Use a bit of crème fraîche or even cream cheese. Just avoid anything too sour or runny.
Can I use frozen prawns?
Totally — just thaw them properly and pat them dry first. Wet prawns will steam, not sizzle.
Nutrition Facts (Per Serving)
- Calories: 585
- Fat: 28g
- Carbs: 52g
- Protein: 32g
- Sodium: 720mg
- Sugar: 3g
Jamie Oliver Creamy Prawn Linguine Pasta
Description
Creamy, garlicky linguine with juicy prawns, crispy pancetta, and a red wine kick — made in one pan, eaten straight from the bowl.
Ingredients
Instructions
- Boil pasta in salted water until al dente.
- Fry pancetta in oil until crisp, then add garlic and whole prawns.
- Pour in wine, cook off the alcohol.
- Stir in chopped prawns and mascarpone.
- Add cooked pasta straight in, with a splash of its water.
- Toss with rocket and Parmesan, season to taste.
- Serve with extra cheese and rocket on top.
Notes
- Stir the pasta early to stop it sticking.
- Chop most prawns small so they cling to the pasta.
- Don’t skimp on the starchy pasta water — it makes the sauce.
- Rocket can wilt fast — add it at the end.