Prawn and Leek Pasta

Prawn tails in full view. A source of chitinases.
Photo by James Barker. Courtesy of

Prawn and Leek Pasta for four people!


  • 400g (14 oz) linguine or your favorite pasta
  • 500g (1 lb) large prawns, peeled and deveined
  • 2 leeks, cleaned and thinly sliced
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup white wine
  • 1/2 cup chicken or vegetable broth
  • 1/2 cup heavy cream
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Red pepper flakes (optional, for heat)
  • Fresh parsley, chopped, for garnish
  • Grated Parmesan cheese, for serving


  1. Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add the sliced leeks and sauté until softened, about 3-4 minutes.
  3. Add the minced garlic to the leeks and cook for an additional 1-2 minutes until fragrant.
  4. Increase the heat to medium-high and add the prawns to the skillet. Cook for 2-3 minutes until they start to turn pink.
  5. Pour in the white wine and cook for another 2 minutes to allow the alcohol to evaporate.
  6. Add the chicken or vegetable broth and cherry tomatoes to the skillet. Simmer for 3-4 minutes until the tomatoes start to soften.
  7. Reduce the heat to medium and stir in the heavy cream. Cook for an additional 2-3 minutes until the sauce thickens slightly. Season with salt, pepper, and red pepper flakes (if using).
  8. Add the cooked pasta to the skillet and toss everything together, ensuring the pasta is well-coated in the sauce.
  9. Serve the prawn and leek pasta in individual plates or a large serving dish. Garnish with chopped parsley and grated Parmesan cheese.
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