Super Speedy Creamy Prawn Pasta

This super speedy creamy prawn pasta is a genuinely impressive dinner that comes together in just 20 minutes. Plump raw prawns and asparagus are cooked in a buttery leek and white wine base, then simmered in a rich cream and parmesan sauce with fresh tarragon, zucchini ribbons and sweet peas, tossed through al dente spaghetti and finished with extra tarragon.

At around $12 per serve and on the table faster than most takeaway, this is a restaurant-quality pasta that feels luxurious without requiring any culinary expertise. The white wine and tarragon combination gives the sauce a fragrant sophistication that makes every forkful feel genuinely special.

Why you’ll love this recipe

• A rich, creamy parmesan and tarragon sauce
• Loaded with prawns, asparagus, zucchini and peas
• White wine adds a beautiful depth to the sauce base
• Ready in just 20 minutes — faster than takeaway
• Great value at around $12 per serve
• Elegant enough for date night or entertaining

Why make creamy prawn pasta?

Creamy prawn pasta is one of the great weeknight indulgences — rich, satisfying and surprisingly quick to make. The key to this version is building flavour before the cream goes in. Softening the leek and garlic in butter, then cooking off the white wine until almost evaporated, creates a deeply flavoured base that carries through the entire sauce. The cream and parmesan are simply the finishing flourish that brings it all together.

Fresh tarragon is the ingredient that elevates this pasta from great to something truly memorable. Its anise-like flavour has a particular affinity with prawns and cream — it’s a classic French combination that works beautifully here and gives the sauce a fragrant elegance that is hard to replicate with any other herb.

Ingredients (serves 4)

Servings4

• 500 g dried spaghetti
• 40 g butter, chopped
• 4 garlic cloves, sliced
• 2 leeks, trimmed and sliced
• ½ cup dry white wine
• 400 g peeled raw prawns, tails intact
• 2 bunches asparagus, trimmed and halved crossways and lengthways
• 300 ml thickened cream
• ½ cup parmesan, grated
• 2 tbsp fresh tarragon, chopped (plus extra to serve)
• 1 zucchini, cut into ribbons
• ½ cup frozen peas

No white wine? You can substitute with an equal amount of chicken stock or vegetable stock — the sauce will be slightly less complex but still delicious. A splash of white wine vinegar or lemon juice stirred in at the end can help restore some brightness.

How to make super speedy creamy prawn pasta

Step 1: Cook the pasta

Cook the spaghetti in a large saucepan of boiling salted water until al dente following packet directions. Drain, reserving ⅓ cup of the cooking liquid.

Step 2: Build the sauce base

Meanwhile, melt the butter in a large deep frying pan over medium heat. Add the sliced leek and garlic and cook, stirring, for 3 minutes or until the leek softens. Add the white wine and cook for a further 3 minutes or until almost fully evaporated.

Step 3: Cook the prawns and make the sauce

Add the prawns and asparagus to the pan and cook for 2 minutes or until the prawns just change colour. Add the cream and reserved pasta cooking liquid. Bring to a simmer. Add the grated parmesan and chopped tarragon and stir until smooth. Season with salt and pepper.

Step 4: Combine and serve

Add the drained spaghetti, zucchini ribbons and frozen peas to the pan. Stir and toss until the peas are tender and everything is well coated in the creamy sauce. Serve immediately topped with extra fresh tarragon.

Tips for best results

• Reserve the pasta cooking liquid before draining — the starch helps the sauce cling to the pasta
• Cook the wine until almost fully evaporated — this concentrates the flavour and removes the raw alcohol taste
• Add the prawns just until they change colour — they continue cooking once the cream is added so don’t overcook them at this stage
• The zucchini ribbons only need the residual heat of the sauce — stir them in right at the end so they stay delicate and fresh
• Season generously — a cream sauce needs salt and pepper to balance the richness
• Serve immediately while the sauce is silky and the peas are bright green

Serving suggestions

This creamy prawn pasta pairs beautifully with:

• Warm crusty bread or garlic bread to mop up the sauce
• A simple rocket salad with lemon and shaved parmesan
• Extra grated parmesan at the table
• A chilled glass of the same white wine used in the sauce
• Chilli flakes on the side for those who like a little heat

Final thoughts

This super speedy creamy prawn pasta is the kind of weeknight recipe that makes you feel like a genuinely accomplished cook without putting in hours of effort. The combination of sweet prawns, fragrant tarragon, rich parmesan cream and al dente spaghetti loaded with spring vegetables is deeply satisfying in every way — comforting, elegant and utterly delicious.

At $12 per serve and ready in 20 minutes, this pasta proves that fast food and fine dining are not mutually exclusive. Make it for a Tuesday night dinner or a relaxed weekend meal with friends — either way, it’s a recipe that never disappoints.