Creamy prawn pasta with white wine and garlic
30 min · 41 g protein · 457 cals / serving
The weeknight räkpasta Swedes keep coming back to: garlic and white wine reduced and stirred into a creamy lemon sauce, loads of prawns, sweet cherry tomatoes and ribbons of courgette tossed with the pasta, and plenty of dill on top. On the table in twenty-five minutes.
Ingredients
- 7 oz pasta, tagliatelle or pappardelle
- 2 tsp olive oil
- 1 shallot onion, finely chopped
- 4 cloves garlic, thinly sliced
- 2 large zucchini, shaved into long ribbons with a peeler
- 1 pinch red pepper flakes
- scant 1/2 cup white wine
- 1/2 cup half fat creme fraiche
- 1/2 cup quark
- 1 1/2 cups cherry tomatoes, halved
- 4 1/2 cups fresh spinach
- 1 lb 5 oz boiled prawns, peeled
- 1/2 lemon, zest and juice
- 3/4 tsp salt
- 1/2 tsp black pepper
To serve
- 1/2 bunch fresh dill, chopped
Steps
- Cook the pasta in well-salted water until just al dente. Save a cup of the cooking water before draining.
- Meanwhile heat the oil in a large frying pan over medium heat. Cook the shallot for 2 minutes, add the garlic, courgette and chili flakes and cook 3–4 minutes until the courgette softens and the garlic is golden at the edges.
- Pour in the wine and let it boil down by half, about 2 minutes. Add the tomatoes and let them simmer for 2 minutes until they soften.
- Fold in the spinach until it wilts, then take the pan off the heat. Stir in the crème fraiche and kvarg, then the prawns, lemon zest and juice, salt and pepper; the heat of the pan warms the prawns through without toughening them and keeps the sauce from splitting.
- Toss the drained pasta into the pan with a splash of the cooking water until glossy and creamy. Serve at once with dill on top.
Good to know
Peeled boiled prawns or raw?
Swedish shops mostly sell cooked peeled prawns, which only need warming. With raw prawns, add them before the spinach and cook 2–3 minutes until pink and opaque.
Skip the wine?
Use 1 dl of the pasta water and an extra squeeze of lemon instead.
Will the kvarg curdle?
Not if it goes in off the heat. Stirred into the hot pan with the crème fraiche, it melts into a thick, creamy sauce that clings to the pasta.
Per
- Calories
- 79
- Protein
- (37%)
- 7 g
- Fat
- (18%)
- 2 g
- Carbohydrates
- (45%)
- 9 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 268 mg
About 70% of the alcohol remains after cooking; the label counts only that.
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1827 kcal goes into the pot and 2161 g of ingredients comes out as about 2310 g of food: 79 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.