Creamy prawn and broccoli pasta

    1 hour

    A light cream sauce is tossed with prawns, broccoli and vermicelli pasta. Easy to make and a great all-in-one dish for a weeknight!

    474 people made this

    Serves: 6 

    • 350g vermicelli
    • 35g butter, divided
    • 1 1/2 tablespoons plain flour
    • 350ml milk
    • 125ml double cream
    • 1 1/2 tablespoons pesto
    • 1 1/2 tablespoons chopped fresh parsley
    • 3 cloves garlic, finely chopped
    • 2 tablespoons grated Parmesan cheese
    • 2 teaspoons salt, divided
    • 1/2 teaspoon ground white pepper
    • 1 dash Worcestershire sauce
    • 1 dash hot sauce
    • 225g broccoli florets
    • 450g king prawns, peeled and deveined
    • 3 cloves garlic, finely chopped

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Melt 1/2 the butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Slowly stir in milk and cream; simmer, stirring constantly, until thickened. Stir in pesto, parsley, garlic, Parmesan, 1 teaspoon salt, white pepper, Worcestershire sauce and hot sauce. Reduce heat to low and allow to simmer.
    3. Meanwhile, place broccoli in a steamer over 2.5cm of boiling water and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
    4. Melt remaining butter in a large frying pan. Saute prawns, garlic and 1 teaspoon salt for 5 minutes or until prawns are pink.
    5. In a large bowl, toss together the pasta, prawns, broccoli and sauce; serve.


    Use almost any pasta for this dish. Try spaghetti, fettuccine, linguine, or a short shape like penne.


    Creamy prawn and broccoli pasta
    Creamy prawn and broccoli pasta

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    Reviews & ratings
    Average global rating:

    Reviews in English (402)


    I thought this recipe was GREAT, the 4 star rating was for the few modifications I made. In response to the other reviews I did double the sauce. To cut some fat I used milk but in place of the cream I used fat free evaporated milk (same measurements) I used smart balance in the sauce and butter for the shrimp. In place of just parm. I used a pre-shredded blend in the deli section of parm. romano, and asiago. I love garlic so I added a little extra and went easy on the pepper and hot sauce because I was also serving this to my picky kids. This had a nice kick but wasn't too hot. I used fresh broccoli and pesto (I loved the flavor and I don't think just fresh basil would have had the same affect)Lastly I made the sauce a few hrs. in advance and I think that may have been a good thing as I discovered the flavors had a chance to blend and tasted better after some time. ( another reviewer had mentioned it was good reheated)All in all I was a great hit and will be made again!  -  09 Apr 2007  (Review from Allrecipes US | Canada)


    So good, I'm craving more! I followed everything pretty much except I didn't use the pesto, I didn't have any on hand and don't think I missed it. I also at least doubled the garlic amounts as we love our garlic too. I always double the sauce recipes on anything I make since we are all sauce eaters and don't like dry food, and I'm glad I did, it was just enough. Boy, is this ever good and you can change out the shrimp or broccoli for other things very easily as well. This is easy and great enough for entertaining.  -  26 Jun 2005  (Review from Allrecipes US | Canada)


    This is a great recipe! I used mini penne pasta instead of the angel hair and omitted the pesto and used fresh basil. I also put the broccoli into my pasta water for about 3-4 minutes for time saving. I bought peeled cooked shrimp and sauteed for aprox. 3-5 mins. in the garlic and butter. If you like a lot of sauce, you need to add more of the milk and heavy cream. My kids ate every bite!!!  -  16 Aug 2006  (Review from Allrecipes US | Canada)