Gordon Ramsay Prawn Pasta Recipe 

Gordon Ramsay Prawn Pasta is made with succulent king prawns, fresh garlic, red chili, sweet cherry tomatoes, and white wine. The result is a vibrant, restaurant-quality dish where the sauce is glossy, fragrant, and clings perfectly to the strands of al dente linguine. It is a quick and impressive meal, perfect for a romantic date night or a fancy weeknight dinner ready in 20 minutes.

Try More Recipes:

• Gordon Ramsay’s Foolproof Apple Tarte Tatin Recipe
• Gordon Ramsay Burger Seasoning Recipe
• Gordon Ramsay Chicken Cordon Bleu (Easy Baked Recipe)

Why You Will Love This Prawn Pasta:

• Ready in 20 Minutes: This is the ultimate “fast food.” Because prawns cook in just minutes and the sauce comes together while the pasta boils, you can have a gourmet meal on the table faster than you can order delivery.
• Sauce from Scratch: You don’t need a jar of pasta sauce. Using fresh cherry tomatoes and white wine creates a light, vibrant sauce that tastes incredibly fresh and doesn’t weigh you down.
• The “Chef” Touch: It uses simple professional tricks—like reserving pasta water and finishing with cold butter—that transform simple ingredients into a glossy, restaurant-quality dish.
• Perfect Flavor Balance: It hits every note on your palate. You get sweetness from the tomatoes and prawns, heat from the fresh chili, and a bright, zesty kick from the lemon juice.

Gordon Ramsay Prawn Pasta Ingredients

For the Pasta and Prawns:

• 1 lb (450g) dried linguine or spaghetti
• 1 lb (450g) raw king prawns (jumbo shrimp), peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, thinly sliced
• 1 fresh red chili, deseeded and finely chopped
• Salt and freshly ground black pepper

For the Sauce:

• 2 cups cherry tomatoes, halved
• 1/2 cup dry white wine (like Pinot Grigio)
• 1/2 cup vegetable or fish stock
• 1 tablespoon cold unsalted butter
• 1 lemon, zested and juiced
• 1 large bunch fresh basil, leaves torn
• 2 tablespoons fresh parsley, chopped

How To Make Gordon Ramsay Prawn Pasta

1. Boil the water: Bring a large pot of salted water to a rolling boil. Add the linguine and cook for 1 minute less than the package instructions (it should be al dente, or firm to the bite).
2. Sear the prawns: While the water heats, season the prawns with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the prawns and sear for 1-2 minutes per side until they turn pink and opaque. Remove the prawns from the pan and set aside.
3. Sauté the aromatics: In the same pan (do not clean it), add the sliced garlic and chopped chili. Cook for 1 minute until fragrant but not brown.
4. Blister the tomatoes: Add the cherry tomatoes to the pan. Cook for 2-3 minutes until they start to soften and release their juices.
5. Deglaze the pan: Pour in the white wine. Let it bubble vigorously and scrape up any flavorful bits stuck to the bottom of the pan. Cook until the liquid reduces by half.
6. Simmer the sauce: Add the vegetable stock and simmer for another 3-4 minutes.
7. Combine and finish: Using tongs, transfer the cooked pasta directly from the pot into the skillet. Add a splash of the starchy pasta water. Toss well. Return the prawns to the pan.
8. Add the gloss: Turn off the heat. Stir in the cold butter, lemon juice, lemon zest, and fresh basil. Toss vigorously until the sauce is glossy and coats the pasta. Serve immediately.

Recipe Tips

• Don’t Overcook Prawns: Prawns cook very fast. By searing them first and removing them, you ensure they stay juicy. If you leave them in the sauce the whole time, they will become rubbery and tough.
• Save the Pasta Water: Before draining your pasta, always save a mug of the cloudy, starchy water. Adding a splash of this to the sauce acts like a glue, binding the oil and liquid together to coat the noodles.
• Slice Garlic Thinly: Gordon Ramsay often recommends slicing garlic rather than crushing it for pasta. Sliced garlic mellows out as it cooks and doesn’t burn as quickly as minced garlic.
• Cold Butter Finish: Adding a knob of cold butter at the very end (off the heat) is a chef’s trick called “mounting.” It gives the sauce a velvety, shiny finish that looks professional.

What To Serve With Prawn Pasta?

This zest pasta needs simple, crisp sides a glass of chilled white wine is the perfect beverage pairing on the side serve crusty ciabatta bread to mop up the spicy tomato sauce. A simple arugula salad with shaved Parmesan and balsamic glaze also helps cut through the heat of the chili.

How To Store Leftovers Prawn Pasta?

• Refrigerate: Seafood pasta is best eaten fresh however, you can store leftovers in an airtight container in the refrigerator for up to 2 days.
• Freeze: Do not freeze this dish. The prawns will become grainy and the texture of the tomatoes will turn to mush.

How To Reheat Leftovers Prawn Pasta?

Seafood pasta is delicate. The main goal is to warm the pasta and sauce without cooking the prawns further, which will make them rubbery and tough.

1. On the Stovetop (The Best Method) This method gives you control and restores the glossy texture of the sauce.

• Add Liquid: Place the cold pasta and prawns in a skillet over low heat. Add a splash of water, vegetable stock, or white wine (about 2 tablespoons). The pasta will have absorbed the sauce in the fridge, so it needs liquid to become creamy again.
• Heat Gently: Stir gently and constantly. The liquid will mix with the cold sauce and loosen it up.
• Watch the Prawns: Heat for just 3-5 minutes until the pasta is steaming. Remove the pan from the heat immediately. If you cook it too long, the prawns will shrink and become chewy.

2. In the Microwave (Use Caution) Use this method only if you are in a hurry, as microwaves tend to make seafood tough.

• Prep: Place a serving in a microwave-safe bowl. Add a teaspoon of water or olive oil.
• Cover: Cover with a microwave-safe lid or a damp paper towel to trap steam.
• Low Power: Heat on 50% power (Medium) for 1 minute. Stir well, then heat in 30-second intervals until just warm. Do not blast it on high heat, or the prawns may pop and toughen.

Pro Tip: If you have the patience, pick the large prawns out of the cold pasta before reheating. Warm the pasta and sauce first, then stir the prawns back in for the last 30 seconds just to take the chill off. This guarantees they stay juicy.

FAQs

More Recipes:

• Gordon Ramsay’s Lobster Pasta Slowed Me Down in the Best Way
• Gordon Ramsay’s Crispy French Fries Recipe
• Gordon Ramsay Perfect Mashed Potatoes Recipe

Prawn Pasta Nutrition Facts

Serving Size: 1 bowl

• Calories: 480 kcal
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 180mg
• Sodium: 650mg
• Total Carbohydrate: 60g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 28g

Gordon Ramsay Prawn Pasta Recipe 

Recipe by Sophie LaneCourse: Dinner, Lunch, MainCuisine: British, Italian, AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

480

kcal

Gordon Ramsay Prawn Pasta is made with succulent king prawns, fresh garlic, red chili, sweet cherry tomatoes, and white wine. The result is a vibrant, restaurant-quality dish where the sauce is glossy, fragrant, and clings perfectly to the strands of al dente linguine. It is a quick and impressive meal, perfect for a romantic date night or a fancy weeknight dinner ready in 20 minutes.

Ingredients

• 1 lb (450g) dried linguine or spaghetti

• 1 lb (450g) raw king prawns (jumbo shrimp), peeled and deveined

• 2 tablespoons olive oil

• 3 cloves garlic, thinly sliced

• 1 fresh red chili, deseeded and finely chopped

• Salt and freshly ground black pepper

• For the Sauce:

• 2 cups cherry tomatoes, halved

• 1/2 cup dry white wine (like Pinot Grigio)

• 1/2 cup vegetable or fish stock

• 1 tablespoon cold unsalted butter

• 1 lemon, zested and juiced

• 1 large bunch fresh basil, leaves torn

• 2 tablespoons fresh parsley, chopped

Directions

• Boil the water: Bring a large pot of salted water to a rolling boil. Add the linguine and cook for 1 minute less than the package instructions (it should be al dente, or firm to the bite).
• Sear the prawns: While the water heats, season the prawns with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the prawns and sear for 1-2 minutes per side until they turn pink and opaque. Remove the prawns from the pan and set aside.
• Sauté the aromatics: In the same pan (do not clean it), add the sliced garlic and chopped chili. Cook for 1 minute until fragrant but not brown.
• Blister the tomatoes: Add the cherry tomatoes to the pan. Cook for 2-3 minutes until they start to soften and release their juices.
• Deglaze the pan: Pour in the white wine. Let it bubble vigorously and scrape up any flavorful bits stuck to the bottom of the pan. Cook until the liquid reduces by half.
• Simmer the sauce: Add the vegetable stock and simmer for another 3-4 minutes.
• Combine and finish: Using tongs, transfer the cooked pasta directly from the pot into the skillet. Add a splash of the starchy pasta water. Toss well. Return the prawns to the pan.
• Add the gloss: Turn off the heat. Stir in the cold butter, lemon juice, lemon zest, and fresh basil. Toss vigorously until the sauce is glossy and coats the pasta. Serve immediately.

Notes

• Don’t Overcook Prawns: Prawns cook very fast. By searing them first and removing them, you ensure they stay juicy. If you leave them in the sauce the whole time, they will become rubbery and tough.
  Save the Pasta Water: Before draining your pasta, always save a mug of the cloudy, starchy water. Adding a splash of this to the sauce acts like a glue, binding the oil and liquid together to coat the noodles.
  Slice Garlic Thinly: Gordon Ramsay often recommends slicing garlic rather than crushing it for pasta. Sliced garlic mellows out as it cooks and doesn’t burn as quickly as minced garlic.
  Cold Butter Finish: Adding a knob of cold butter at the very end (off the heat) is a chef’s trick called “mounting.” It gives the sauce a velvety, shiny finish that looks professional.