Wine Garlic Prawns and Pasta Recipe

Italian Seafood Recipes

This recipe for Wine Garlic Prawns and Pasta is hands down “Numero Uno”! The culinary info many people have been searching for and googling to find.

Surprisingly quick and easy to make, yet containing superb flavor! Rich, rich and double rich in garlicky goodness. Accompanied with the delicious fresh taste of buttery prawns (or large shrimp), fresh grated Romano or Parmesan cheese with a fresh parsley finish. To complete this amazing dish, simply saute lightly cooked pasta of choice into this delectable sauce. You will have the sense that you have been transported to a beautiful little ristorante on the coast of Sicily!

Remember, we now have many new and healthy pastas to choose from. We are not limited to white wheat pastas only! Experiment with gluten free pasta, organic pasta, multigrain, brown rice or one of my favorites is ancient grain pasta. This is one of my favorite Italian pasta recipes.

Michele Romano Recipes

Garlic Prawns and Pasta


  • 20-25 prawns or large shrimp
  • 1/3 cup extra virgin olive oil
  • 1/2 cup butter
  • 1/4 tsp crushed chilies
  • 6 large cloves garlic, sliced
  • 1 heaping tbsp salted capers
  • 1/3 cup dry white wine or fresh squeezed juice from 1 lemon.
  • 1/3 cup fresh chopped Italian parsley
  • 1 454 gram pkg. linguine or spahgettini, cooked al dente. (Firm not mushy)


  1. Place olive oil and butter in large frying pan or skillet.
  2. Add sliced garlic, chilies, and capers.
  3. Saute until garlic is light golden and flavors combine.
  4. Add wine or lemon juice and saute for 4 minutes.
  5. Add prawns, cook for additional 5 minutes or until pink.
  6. Lightly toss desired amount of cooked pasta in with prawns and sauce.
  7. Serve hot, with generous amounts of fresh grated Romano or Parmesan cheese, topped with fresh chopped Italian parsley.

Prep Time: 20 min.
Cook Time: 15 min.
Serves: 4

Live Long and Mangia!

Health Benefits:

Garlic lowers cholesterol levels and blood sugar which helps prevent heart attack and stroke. When crushed, raw cloves releases allicin, which has been shown to be a more potent antibiotic than penicillin and tetracycline.

Italian Parsley is loaded with nutrition. Parsley is a good source of vitamin K, A, folic acid, vitamin C, potassium, as well as fiber. It also contains flavonoids which makes it a strong antioxidant, thus helping reduce free radicals and inflammation. Parsley has iron in it and is a natural breath freshener as well. It’s best to add it during the last few moments of cooking for the best flavor.

For more on eating healthy, I find The Health Benefits Times very informative.