Why You’ll Love This Recipe

I love this recipe because it’s the ultimate speedy comfort food. The garlic and herb cheese adds instant flavour, so I don’t need a long list of ingredients. The prawns cook quickly, the courgettes add freshness, and the lemon cuts through the creaminess perfectly. It’s a one-pan wonder that’s great for weeknights, and it’s versatile enough to swap ingredients depending on what I have in the fridge.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

250 g (9 oz) Dried spaghetti, Uncooked
1 tsp Oil
2 Courgettes, Chopped
3 tsp Garlic
360 g (13 oz) Frozen king prawns
150 g (5 oz) Frozen peas
350 g (12 oz) Garlic and herb soft cheese
1 Lemon, Juice and zest
Sea salt and freshly ground black pepper

Directions

I start by putting a large pot of salted water on to boil and cook the spaghetti according to the packet instructions.

While the pasta cooks, I heat the oil in a large frying pan over medium heat. I add the chopped courgettes and garlic, frying them for 2–3 minutes until they begin to soften and smell fragrant.

Next, I add the frozen king prawns straight into the pan and cook until they’re pink and cooked through.

Three minutes before the pasta is done, I add the frozen peas into the boiling pasta water. Before draining, I make sure to reserve a cup of the cooking water — it’s perfect for loosening the sauce later.

I then drain the pasta and peas and add them directly into the pan with the courgettes and prawns. I stir in the garlic and herb soft cheese along with the zest and juice of the lemon. I mix everything really well until the cheese melts and coats the pasta. If the sauce is too thick, I add a splash of the reserved pasta water until it’s smooth and creamy.

Finally, I season generously with salt and freshly ground black pepper and serve it immediately.

Servings and Timing

This recipe serves 4 people.
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes

Variations

I sometimes swap the spaghetti for linguine or penne, depending on what I have. For a spicier version, I add a pinch of chilli flakes while frying the courgettes. If I want extra vegetables, I stir in spinach, cherry tomatoes, or roasted red peppers. To make it vegetarian, I replace the prawns with a meat-free alternative like tofu or chickpeas. For an indulgent twist, I sprinkle parmesan on top before serving.

Storage/Reheating

I store any leftovers in the fridge for up to 2 days in an airtight container. When reheating, I add a splash of water or milk to loosen the sauce and warm it gently in a pan or the microwave until hot. I don’t recommend freezing it, as the sauce can separate once defrosted.

FAQs

Can I cook the prawns from frozen?

Yes, I cook them straight from frozen — they only take a few minutes to turn pink and tender.

What can I use instead of garlic and herb soft cheese?

I sometimes use plain cream cheese and add extra garlic, herbs, or even a little pesto for flavour.

Can I use fresh prawns instead?

Yes, fresh prawns work perfectly — I just reduce the cooking time slightly since they cook faster.

What type of pasta works best?

Spaghetti or linguine work best, but any pasta shape will do — even short ones like penne or fusilli.

Can I make it vegetarian?

Absolutely. I replace the prawns with a vegetarian protein such as tofu, beans, or even roasted vegetables.

How do I keep the sauce creamy?

I make sure to reserve some pasta water — it helps loosen the sauce while keeping it silky.

Can I add extra vegetables?

Yes, I often add spinach, peas, cherry tomatoes, or courgettes for colour and freshness.

What’s the best way to reheat this pasta?

I reheat it gently on the stove or in the microwave with a splash of water to keep it creamy.

How can I make it more flavourful?

A sprinkle of chilli flakes, lemon zest, or grated parmesan on top really elevates the flavour.

Can I make this ahead of time?

It’s best served fresh, but I sometimes prepare the sauce ahead and cook the pasta right before serving.

Conclusion

I love this creamy prawn pasta for how quick, flavourful, and satisfying it is. It’s the perfect meal for busy evenings when I want something comforting but don’t have much time. With juicy prawns, tangy lemon, and a velvety garlic and herb sauce, it’s a simple yet impressive dish that never disappoints.