Creamy Garlic Prawn Pappardelle

A creamy prawn pasta that feels indulgent yet comes together with ease. Wide ribbons of pappardelle are coated in a silky garlic cream sauce, while juicy prawns and sweet tomatoes add freshness and balance.

Ready in under 30 minutes, this dish is ideal for busy weeknights yet elegant enough to serve when entertaining. The combination of cream, chicken stock and parmesan creates a rich, glossy sauce that clings beautifully to the pasta. Comfort food, elevated.

Ingredients

125g pappardelle
500g prawns, peeled and deveined
200g cherry tomatoes
1 cup baby spinach leaves
2 garlic cloves, crushed
1 cup thickened cream
1 cup chicken stock
2 tbsp olive oil
Salt, to taste
Freshly grated parmesan cheese, to serve

METHOD

1. Bring a large pot of salted water to the boil. Add the pappardelle and cook for half the time stated on the packet. The pasta will finish cooking in the sauce. Reserve ½ cup of the pasta cooking water before draining.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for about 30 seconds until fragrant.

Add the prawns and cook for 2 to 3 minutes, turning occasionally, until just cooked through. Stir in the tomatoes and cook for a further minute until slightly softened.

Creamy Garlic Prawn Pappardelle CookDineHost Recipe Method Add stock add cream and simmer

2. Pour in the chicken stock and cream.

Bring to a gentle simmer and cook for 3 to 4 minutes,

until the sauce begins to thicken.

Creamy Garlic Prawn Pappardelle CookDineHost Recipe Method add spinach add pasta and coat

3. Add the spinach, then add the partially cooked pasta to the skillet along with a splash of the reserved pasta water. Stir through the parmesan and toss everything together.

Allow the pasta to finish cooking in the sauce for 2 to 3 minutes, until glossy and well coated.