Gordon Ramsay Prawn Pasta Recipe

This Gordon Ramsay inspired prawn pasta is a quick, elegant dish that feels special without being complicated. Juicy prawns are cooked gently in garlic and chilli, then tossed through silky pasta with a light, creamy sauce that coats every strand. It is packed with flavour, creamy but not heavy, and perfect for a confident midweek dinner or an easy weekend treat. From start to finish, it is on the table in about 25 minutes and suits cooks of all levels.

Ingredients

For the Pasta

• 250g dried linguine or spaghetti
• Salt, for the pasta water

For the Prawn Sauce

• 2 tbsp olive oil
• 300g raw king prawns, peeled and deveined
• 2 garlic cloves, finely sliced
• 1 small red chilli, finely chopped
• 100ml double cream
• 50ml dry white wine
• Zest of 1 lemon
• Juice of ½ lemon
• 2 tbsp freshly grated Parmesan cheese

To Finish

• Small handful fresh parsley, finely chopped
• Freshly ground black pepper

How to Make Gordon Ramsay Prawn Pasta Recipe

• Prepare the Pasta: Bring a large pan of well salted water to the boil. Add the pasta and cook according to the packet instructions until al dente. Reserve a mug of the pasta cooking water before draining.
• Cook the Prawns: Heat the olive oil in a wide frying pan over medium heat. Add the prawns in a single layer and cook for about 1 minute on each side until just pink. Lift them out onto a plate to prevent overcooking.
• Build the Sauce: In the same pan, add the garlic and chilli. Cook gently for 30 seconds until fragrant but not coloured. Pour in the white wine and let it bubble for 1 to 2 minutes until reduced slightly.
• Finish the Sauce: Lower the heat and stir in the double cream, lemon zest, and lemon juice. Simmer gently for 2 to 3 minutes until lightly thickened. Return the prawns to the pan and warm through.
• Combine and Serve: Add the drained pasta to the sauce along with a splash of reserved pasta water to loosen. Toss well until the pasta is fully coated. Stir in the Parmesan, season with black pepper, and sprinkle with fresh parsley. Serve immediately.

Tips for Perfect Prawn Pasta

How do I stop prawns becoming rubbery?

Cook them briefly and remove from the pan as soon as they turn pink. They will finish cooking when returned to the sauce.

Can I make the sauce lighter?

Yes, replace half the cream with extra pasta water or use single cream for a lighter finish.

What pasta works best?

Long pasta like linguine or spaghetti works best as it holds the sauce beautifully.

How can I add more flavour?

A knob of butter stirred in at the end adds richness, while a pinch of chilli flakes boosts heat.

Serving Suggestions

• Serve with warm crusty bread to mop up the sauce
• Add a crisp green salad with lemon dressing
• Finish with extra Parmesan at the table

Storage

Room Temperature

This dish is best eaten straight away and should not be left out for more than 1 hour.

Refrigerator

Store leftovers in an airtight container for up to 2 days. Reheat gently on the hob with a splash of water or cream.

Freezing

Freezing is not recommended as the cream sauce may split and the prawns can become tough.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 55g
• Protein: 32g
• Fat: 22g
• Saturated Fat: 11g
• Sodium: 620mg

Nutritional values are estimates and will vary depending on ingredients used.

FAQs

Gordon Ramsay Prawn Pasta Recipe

Recipe by Alex TurnerCourse: MainCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Quick and elegant prawn pasta with garlic, chilli, lemon and a light creamy sauce. Perfect for an easy but impressive dinner.

Ingredients

• 250g dried linguine or spaghetti

• 300g raw king prawns, peeled and deveined

• 2 tbsp olive oil

• 2 garlic cloves, finely sliced

• 1 small red chilli, finely chopped

• 100ml double cream

• 50ml dry white wine

• Zest of 1 lemon

• Juice of ½ lemon

• 2 tbsp grated Parmesan cheese

• Fresh parsley, chopped

Directions

• Cook pasta in salted boiling water until al dente.
• Fry prawns briefly in olive oil until just pink, then remove.
• Cook garlic and chilli, then reduce white wine.
• Stir in cream, lemon zest and juice, then return prawns.
• Toss pasta with sauce, Parmesan and parsley, then serve.

Notes

• Do not overcook the prawns.
• Use pasta water to loosen the sauce if needed.
• Best served immediately.