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Nothing says summer comfort quite like a bowl of creamy, lemony prawn pasta.
This dish is bright, fresh, high in protein and comes together in under 20 minutes — perfect for date night, cosy evenings, or a quick midweek dinner.
With juicy jumbo prawns, frozen peas, crème fraîche and parmesan, it’s creamy without being heavy… and that squeeze of lemon brings everything to life.
Why you'll love this recipe
High-protein: 38g protein per serving
Ready in 20 minutes
Creamy but light (thanks to crème fraîche)
One-pan for minimal washing up
Fresh, summery flavours: garlic, lemon, prawns, chilli
Great for quick dinners, date nights, or weekend treats
This dish is bright, creamy, zesty and full of flavour — the kind of pasta that feels indulgent but still fits your goals.
Recipe Info
5 minutes
15 minutes
3
One Pan • Pasta • High Protein • Summer Recipes
Italian Inspired
Delicious Creamy Lemony Prawn & Pea Pasta Recipe
Ingredients
150 g lighter crème fraîche
100 g spinach
4 garlic cloves, minced
1 onion, finely chopped
1 red chilli, finely sliced
150 g frozen peas
140 g dried spaghetti
30 g parmesan, grated
Juice of 1 lemon
1 tsp olive oil
300 g raw jumbo king prawns
Salt & pepper, to taste
Instructions
Start the base.
Add olive oil to a medium-heat pan, then add garlic and onion. Sauté until soft and fragrant.Cook the prawns.
Add prawns to the pan and cook 5–7 minutes until fully pink and cooked.
Add frozen peas and lemon juice, then sauté for a few minutes until peas are cooked through.Add pasta & sauce.
Meanwhile, cook spaghetti until al dente.
Add cooked pasta to the main pan along with crème fraîche.
Season well. Add a splash of pasta water and mix until a glossy sauce forms.Finish.
Stir through spinach until just wilted.
Garnish with fresh parsley, lemon juice, parmesan and a tiny drizzle of olive oil
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This creamy lemon prawn pasta is satisfying without feeling heavy — the perfect balance of indulgent and fresh.
Why choose Creamy Lemony Prawn & Pea Pasta Recipe
High-Protein
Easy to cook in one pan
Delicious and nutritious!
SWAPS + UPGRADES
Use linguine: For a restaurant-style look.
Make it lighter: Swap crème fraîche for Greek yoghurt (stir off-heat).
Extra protein: Add more prawns or stir in white fish flakes.
Veg boost: Add asparagus, courgette or tenderstem broccoli.
Make it spicy: Add extra chilli flakes.
Dairy-free: Use coconut cream + vegan parmesan.
More Recipes at Archer Kitchen
Thanks for stopping by Archer Kitchen by Rebecca Archer. Whether you’re here for quick weekday fixes, indulgent weekend treats, or to explore new flavours, we’ve got your back. Hungry for more inspiration? Dive into my collection of recipes and check out my cookbooks for exclusive tips, tricks, and flavour-packed dishes that’ll take your cooking game to the next level. Bookmark us, come back often, and let’s keep cooking up a storm together!
Frequently Asked Questions
Can I use cooked prawns instead of raw?
Yes — add them in step 2 for just 2–3 minutes so they don’t overcook.
Can I make this dairy-free?
Use coconut cream instead of crème fraîche and a vegan parmesan alternative.
Why is my sauce grainy?
Crème fraîche can split if cooked too hot. Reduce the heat before adding it.
Can I use another type of pasta?
Yes — linguine, tagliatelle or penne all work perfectly.
Can I use another type of pasta?
Yes — linguine, tagliatelle or penne all work perfectly.
Can I meal prep this?
It’s best eaten fresh, but leftovers keep for 1 day. Add a splash of water when reheating.
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