Jamie Oliver Creamy Prawn Linguine

There’s something irresistible about a bowl of Jamie Oliver Creamy Prawn Linguine. With juicy prawns, smoky pancetta, and a silky mascarpone sauce, this dish feels like comfort food but tastes like restaurant fare. I made this for a midweek dinner and was genuinely surprised at how quick yet luxurious it felt. A total weeknight winner with a gourmet vibe. (inspired by Jamie Oliver)

Ingredients Needed

For the Pasta:

• 150g dried linguine
• Sea salt (for boiling water)

For the Sauce:

• 2 cloves garlic
• 160g raw peeled king prawns (sustainably sourced)
• 4 rashers higher-welfare smoked pancetta
• 1 tbsp olive oil
• 50ml Italian red wine
• 1 heaped tbsp mascarpone cheese
• Freshly ground black pepper

To Finish:

• 50g rocket (arugula), roughly chopped
• 10g Parmesan cheese, plus extra for serving

How To Make Jamie Oliver Creamy Prawn Linguine

Prep the Ingredients:

Start by getting your linguine cooking in a large pot of boiling salted water. Aim for that perfect al dente bite—it makes all the difference. Meanwhile, peel and slice your garlic thinly. For a little wow factor, butterfly two of the prawns by running a knife down their backs, and chop the rest for faster cooking.

Cook the Pancetta and Prawns:

Heat a nonstick frying pan over medium heat. Thinly slice the pancetta and fry it with a tablespoon of olive oil until golden and crispy. This step builds a smoky, savory base for the sauce.

Next, toss in the sliced garlic and the whole, butterflied prawns. Let them sizzle for about 2 minutes. Add the red wine and let it reduce—it adds richness and a touch of acidity that balances the creamy sauce.

Finish the Sauce:

Now stir in the chopped prawns and that glorious spoonful of mascarpone. Let it melt into the sauce for just a minute—no more. Grab your cooked pasta straight from the pot with tongs and drag it into the pan, letting a little of that starchy pasta water come along for the ride.

Combine and Serve:

Add most of the chopped rocket, toss everything over low heat until the sauce clings beautifully to the pasta. Finish with a shower of Parmesan and a generous crack of black pepper. Plate up with the remaining rocket and extra Parmesan if you’re feeling fancy.

Why I Love This Recipe

I made this Jamie Oliver Creamy Prawn Linguine on a night when I wanted something fast but a little special. It came together in under 30 minutes and felt like a real treat. The pancetta and mascarpone are an unexpectedly perfect combo, and even my picky eater loved it. It’s now in regular rotation at our house!

Recipe Tips

• Frozen prawns? Totally fine—just thaw them well before cooking.
• No pancetta? Try chopped bacon or even smoked tofu for a vegetarian twist.
• Don’t skip the pasta water! It’s the secret to a silky sauce.
• Add spice: A pinch of chili flakes goes really well with the creamy base.
• Leftovers? Add a splash of milk or cream when reheating to revive the sauce.

How To Store This Jamie Oliver Creamy Prawn Linguine

At Room Temperature:

Don’t leave it out for more than 1 hour—seafood dishes spoil quickly.

In the Fridge:

Pop leftovers in an airtight container. They’ll keep for 3–4 days, but the sooner you eat them, the better the texture.

In the Freezer:

Freeze in single portions for up to 3 months. Defrost overnight in the fridge before reheating.

Reheating:

Reheat gently in a pan with a splash of water or cream. You can microwave it too, but go slow and stir halfway to avoid rubbery prawns.

Nutrition Facts (per serving)

• Calories: 318
• Carbs: 50g
• Protein: 16g
• Fat: 7.1g
• Sugar: 5g
• Fibre: 4g
• Sodium: Moderate (depends on pancetta and cheese)

Let’s Answer a Few Questions!

Can I use frozen prawns in creamy prawn linguine?
Totally! Just make sure they’re fully thawed and dried before cooking for the best texture.

What’s a good substitute for mascarpone?
Cream cheese or a splash of double cream can work in a pinch, but mascarpone is worth seeking out.

Why did my sauce turn watery?
It probably didn’t reduce enough. Let it simmer until thick, and don’t forget the starchy pasta water—it helps emulsify the sauce.

Can I use spinach instead of rocket?
Absolutely. Spinach wilts down beautifully and gives a gentler flavor.

Can I make this dish dairy-free?
Try coconut cream or a dairy-free soft cheese alternative—it changes the flavor slightly but still tastes great.

Try More Recipes:

• Jamie Oliver Spinach and Feta Pie
• Jamie Oliver Sardine Spaghetti
• Jamie Oliver Salmon en Croute