Prawn and Pesto Linguine

This is a pretty simple pasta, with subtle flavors of garlic, cream and pesto. Prawns are first sauteed with garlic and then combined with a creamy pesto sauce before being tossed with hot linguine.

Prawn and Pesto Linguine Recipe

Serves 6


  • 1 pound dried linguine
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced, divided
  • 1 pound (31-40 count) prawns, peeled and deveined
  • 1 cup of half and half
  • 2 tablespoons prepared pesto (you can find this in the deli section of your local grocery store)



Cook pasta according to package directions. Strain and set aside. While, your pasta is cooking you can cook your prawns and start your sauce.


In a large skillet over medium heat, cook the prawns, with half of the garlic, until the prawns turn pink. About 3 minutes. Set aside.


In the same skillet, add remaining garlic, cook for 1-2 minutes. Remove pan from heat, add half and half, return to low heat, bring to a boil. Reduce until the sauce thickens slightly, it should coat the back of a spoon.


Return prawns to the pan, add pesto. Stir to combine.


Add linguine, stir to combine and coat the pasta with the sauce.


For a spicier variation add 1/8 teaspoon of crushed red peppers to the pan at the beginning of step 3. Enjoy!

Leave a Comment

  • Reply
    January 29, 2011 at 1:41 am

    can i know what is a 1 cup of half and half? please tell me :)

    • Reply
      January 29, 2011 at 9:37 am

      Hi Kim- Half and half is a mixture of whole milk and cream. After doing some research it appears to be a US thing, but you could substitute by mixing 7/8 cup of whole milk and 2 tablespoons unsalted melted butter. Hope this helps!

  • Reply
    May 18, 2010 at 7:13 am

    Do you use the green pesto sauce?

  • Reply
    January 14, 2009 at 8:24 am

    Looks like I figured out whats for diner at my house! Thanks Baby

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