Butter and garlic prawns with vermicellli

    25 min

    A must-try pasta dish for all those that love prawns! Prawns are cooked with butter, garlic and wine, then tossed with pasta and Parmesan. Quick, easy and delicious!

    370 people made this

    Serves: 4 

    • 250g vermicelli pasta
    • 110g butter
    • 2 cloves garlic, sliced
    • 675g prawns, peeled and deveined
    • 5 tablespoons white wine
    • 90g dried breadcrumbs
    • 3 tablespoons grated Parmesan cheese

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Bring a large pan of salted water to the boil. Add pasta and return pot to boil. Cook until al dente. Drain well.
    2. In a large saucepan, melt butter, saute garlic until tender, remove garlic and discard. Add prawns and cook until coloured pink. Stir in white wine. The breadcrumbs are used as thickening, so stir in a little at a time until desired thickness is reached.
    3. Serve prawns over pasta, sprinkled with Parmesan cheese.

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    Reviews in English (305)


    This is a very good recipe, but I can't bring myself to give 5 stars to any recipe that tells me to discard garlic (?!). I made the following changes which I think made it better (my entire picky family loved it). First of all, I marinated the peeled shrimp WITH the garlic, coursely chopped, and about a tbs. Italian seasoning, some fresh ground pepper, and 1/4 cup olive oil for about 2 hours. I sauteed the shrimp until barely pink (with the garlic, of course), and I added the parm. cheese with the wine, and simmered for about 5 minutes, then used about 1/2 cup seasoned bread crumbs to thicken. Came out great, sauce neither too thin nor thick, excellent flavor.  -  13 Jan 2008  (Review from Allrecipes US | Canada)


    This was very tastie with a few variations that I made -- I sauteed the shrimp in 1/3 cup olive oil and 6 cloves of garlic for 5 minutes while my angel hair pasta was cooking. Then I removed the shrimp and added 1 cup of white wine,a few basil and parsley flakes, and fresh ground pepper. I simmered this for a few minutes and at the end I added a couple teaspoons of ground seasoned croutons (I put them in the blender). I added one teaspoon at a time because it really thickens quick. I poured this mixture over the cooked noodles and sprinkled with more of the ground croutons and parmesan cheese.  -  09 Apr 2004  (Review from Allrecipes US | Canada)


    I was low on dinner ideas one night and low on ingredients as well. I just happened to have everything required for this so I thought I'd give it a try. It was seriously, AMAZING. I felt so accomplished serving this gourmet dish (which was secretly very easy). I did make some changes: I used a LOT more garlic and left it in rather than pulling it out, used spaghetti rather than angel hair, used chicken broth instead of wine, used Italian bread crumbs, doubled the sauce, and added some lemon juice. (Most of which were changes I had read in previous reviews). Adding the breadcrumbs slowly is a must. Thanks for this fun and simple recipe. I am happy to know I have something impressive to cook for guests.  -  13 Apr 2007  (Review from Allrecipes US | Canada)