Creamy Pesto Prawn Linguine

    30 min

    This delicious pasta is easy to make and packed full of flavour. Linguine is topped with prawns in a creamy cheese and pesto sauce. Enjoy with a side salad, if desired.

    1133 people made this

    Serves: 8 

    • 450g linguine pasta
    • 110g butter
    • 475ml double cream
    • 1/2 teaspoon ground black pepper
    • 80g grated Parmesan cheese
    • 75g pesto
    • 450g large prawns, peeled and deveined

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to the boil. Add linguine pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Meanwhile, in a large frying pan, melt the butter over medium heat. Stir in cream and season with pepper. Cook 6 to 8 minutes, stirring constantly.
    3. Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto and cook for 3 to 5 minutes, until thickened.
    4. Stir in the prawns and cook until they turn pink, about 5 minutes. Serve over the hot linguine.

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    Reviews & ratings
    Average global rating:

    Reviews in English (978)


    Simple but tastes amazing. The larger the prawns the better !  -  23 Aug 2014


    me and my partner made this and it was absolutely Delicious  -  23 Mar 2014


    This is the second time I've made this recipe. The first time, I followed the recipe exactly and thought it was way too oily, way too salty, and didn't have NEARLY enough basil flavor...and don't even get me started on the almost 45 grams of fat per serving!!

    So this time, I omitted all of the butter, used regular half and half instead of heavy cream, cut the parmesan to 1/2 cup, upped the pesto to 2/3 cup, and added about 2 tablespoons of dried basil (I would have loved to use fresh basil, but didn't have any - if using fresh, you should use 1/3 cup). This brought the fat down to a mere 13 grams of fat per serving. That's something I can handle!! Others had mentioned the sauce being too thing when using half and half, but mine was REALLY thick! The key may be to simmer it a bit longer on medium-low heat. Still needs more basil in my opinion, but I think using fresh as opposed to dried would do the trick!!  -  06 Dec 2004  (Review from Allrecipes US | Canada)