The secret to this Lemon Prawn Pasta lies in the use of prawn shells and heads to create a rich, golden stock that elevates the dish far beyond your average weeknight pasta. It’s silky, it’s zesty, and it coats every strand of spaghetti in a savory seafood essence that tastes like it came from a fine Italian restaurant.
The brightness of fresh lemon and parsley balances the richness of the stock and garlic, while plump prawns and cherry tomatoes bring freshness and texture. Whether for a romantic dinner or a weeknight indulgence, this pasta delivers bold, fresh flavor in every bite—with a touch of culinary magic.
Full Recipe:
For the Prawns:
1 lb (500g) large raw prawns/shrimp, unpeeled
2 garlic cloves, minced
2 tbsp extra virgin olive oil
For the Stock:
Heads and shells from the prawns
1 cup chicken, fish, or vegetable stock
1 1/2 cups water
1/2 cup white wine (or sub with water)
1/2 onion, roughly chopped
For the Pasta:
13 oz (400g) spaghetti
3/4 cup reserved pasta water
3 tbsp extra virgin olive oil, plus extra for drizzling
1 garlic clove, minced
1 1/2 punnets cherry tomatoes, halved (or 3 large tomatoes, diced)
Zest and juice of 1 large lemon
3 tbsp fresh parsley, finely chopped
2 tsp dried chili flakes (optional)
Salt and freshly cracked black pepper, to taste
To Serve:
Extra lemon wedges
Extra parsley, finely chopped
Directions:
Peel and devein prawns, leaving tails intact. Set aside prawn heads and shells.
In a saucepan, combine prawn heads/shells, stock, water, wine, and onion. Bring to a boil, reduce to simmer, and mash shells occasionally to extract flavor. Simmer until reduced to 1–1.5 cups. Strain, discard solids, and keep warm.
Marinate prawns with minced garlic and 2 tbsp olive oil. Set aside.
Cook spaghetti in salted boiling water until just shy of al dente. Reserve 3/4 cup pasta water.
In a large fry pan over high heat, sear prawns 1 minute per side. Remove and cover loosely.
Add remaining olive oil and garlic to the pan, scraping in marinade. Sauté briefly.
Add cooked pasta, pasta water, and tomatoes to the pan. Toss for 1 minute until sauce thickens slightly.
Add lemon zest, juice, parsley, chili flakes, and prawns. Toss to coat. Pour in reserved stock and toss again. Remove from heat.
Season with salt and pepper. Drizzle with olive oil. Serve immediately with lemon wedges and parsley.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 603 kcal | Servings: 4 servings
Introduction to Lemon Prawn Pasta
Lemon Prawn Pasta is a culinary celebration of bright citrus flavors, fresh seafood, and the simple elegance of Italian cooking. With a surprisingly short ingredient list and minimal cooking time, this dish embodies the idea that restaurant-quality meals can be created at home—without the complexity or cost. The true secret behind its incredible depth of flavor? A quick homemade stock crafted from prawn heads and shells, a technique borrowed straight from professional kitchens.
Unlike many seafood pasta recipes that rely solely on cream or butter for richness, this one uses a naturally flavorful prawn-infused broth. It’s light, aromatic, and perfectly balanced with the zest and juice of fresh lemon, complemented by herbs and a touch of heat from optional chili flakes. When combined with pasta, the result is a glossy, luxurious coating that clings to every strand—a dish that tastes indulgent while remaining surprisingly light and fresh.
The Story Behind the Dish
The idea for this Lemon Prawn Pasta was inspired by a home-cooked meal from a family gathering, proving that some of the best recipes are born not in high-end restaurants, but in the heart of the home. The original creator discovered that prawn shells could be more than just scraps—they could be the foundation of flavor. Instead of discarding them, the shells were simmered with broth and aromatics to extract every ounce of sweet, briny essence.
This technique is well-known among chefs but rarely used in everyday home kitchens. It bridges the gap between traditional home cooking and refined restaurant methods. What results is not just another seafood pasta, but a deeply flavorful, well-rounded dish that impresses even the most discerning palate.
Why This Dish Works
The genius of Lemon Prawn Pasta lies in its simplicity and efficiency. Each component is chosen to either enhance the natural sweetness of the prawns or to contrast it with acidity, brightness, or spice.
The Stock: Prawn heads and shells are rich in natural umami. Simmering them with wine, onions, and broth draws out their flavor, resulting in a golden elixir that forms the soul of the sauce.
The Emulsification: By combining starchy pasta water with olive oil and tossing everything in a single pan, you get a naturally thickened sauce that clings beautifully to the pasta.
The Lemon: Both the zest and juice are used to give the dish a bold, refreshing finish. Lemon cuts through the richness of the seafood and oil, bringing a clean, bright contrast.
The Herbs: Fresh parsley adds a note of earthiness and freshness that elevates the entire dish.
The Heat (Optional): Chili flakes bring a touch of fire, which plays beautifully with the sweetness of the prawns and acidity of the lemon.
Together, these elements make the dish feel both indulgent and clean—luxurious yet balanced.
Cooking Tips and Techniques
If you’re looking to master this dish, a few key tips will help you take it to the next level:
Use Raw, Unpeeled Prawns: Pre-cooked or peeled prawns won’t give you the same rich flavor for the stock. Look for whole, raw prawns with the heads on for the most robust taste.
Don’t Overcook the Prawns: Perfectly cooked prawns curl into a “C” shape. If they resemble an “O,” they’re overdone. Quick cooking on high heat keeps them juicy and tender.
Reserve Pasta Water: This isn’t just filler—it’s full of starch and helps emulsify the sauce, giving the pasta that restaurant-style glossy finish.
Cook Pasta Al Dente: Since the pasta continues to cook briefly in the sauce, take it out of the water a minute or two early. This ensures a perfect texture and avoids mushiness.
Add Tomatoes Late: To preserve their shape and burst of freshness, add cherry tomatoes near the end of cooking so they stay vibrant and juicy.
Variations and Substitutions
While the original version of Lemon Prawn Pasta is a showstopper on its own, it’s also flexible and can be customized:
Creamy Version: Add a splash of cream at the end for a silkier, more decadent sauce. This can also mellow out the acidity for those who prefer a less citrus-forward flavor.
Garlic Butter Swap: Replace some or all of the olive oil with garlic-infused butter for a richer, more indulgent dish.
Fresh Herbs Galore: Swap parsley for fresh basil or dill for a unique twist. Dill in particular complements seafood beautifully.
Vegetable Additions: Spinach, zucchini, or peas can be stirred in for extra nutrition and color.
Protein Variation: This technique works beautifully with other shellfish like scallops or even lobster, though prawn shells remain the best for the base stock.
Pairing Suggestions
Lemon Prawn Pasta pairs wonderfully with sides and beverages that complement its zesty, ocean-inspired profile:
Salads: A simple arugula salad with shaved Parmesan and lemon vinaigrette works beautifully. Alternatively, a caprese salad with heirloom tomatoes adds color and freshness.
Bread: Crusty artisan bread or garlic ciabatta is perfect for soaking up any leftover sauce.
Wine: A crisp white wine like Sauvignon Blanc or Pinot Grigio enhances the lemon and seafood elements. For something bolder, try a lightly chilled rosé.
Dessert: Finish the meal with a light lemon sorbet or panna cotta for a cohesive citrus theme.
Why It’s Worth Making at Home
Seafood pasta is often viewed as a luxury item, something to be enjoyed only at upscale restaurants. But this recipe proves that with just a few ingredients and the right technique, anyone can achieve that high-end taste from their home kitchen. It’s not just about impressing guests (though this will certainly do that)—it’s about treating yourself to real flavor without compromise.
The experience of making your own seafood stock, of seeing the sauce come together with nothing but pasta water and olive oil, is deeply satisfying. It feels like alchemy in the kitchen. And perhaps most importantly, it’s a dish that doesn’t rely on cream, butter, or heavy ingredients to taste good. The freshness shines through.
Sustainability Note
If you’re someone who’s conscious about sustainability in the kitchen, this dish checks a lot of boxes. Instead of throwing away prawn heads and shells, you’re repurposing them into a flavorful base—reducing food waste and increasing value from your ingredients. Whenever possible, choose sustainably-sourced shrimp and local produce to reduce your carbon footprint.
Conclusion
Lemon Prawn Pasta is the kind of dish that becomes a staple once you try it. It’s elegant enough for entertaining, yet simple enough for weeknights. By utilizing the natural flavor of prawn shells and combining it with everyday pantry items like olive oil, pasta, and lemon, you unlock a deeply satisfying, full-bodied flavor without needing heavy cream or complex sauces.
This dish celebrates balance—between richness and freshness, between technique and simplicity. It encourages you to cook smarter, waste less, and trust your ingredients to shine. Whether you’re cooking for yourself, your family, or a table full of guests, this pasta is sure to leave a lasting impression.