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Brown butter prawn pasta recipe

Brown butter prawn pasta recipe

30 ratings

Leeks, dill and a generous amount of lemon zest adds some flavour to this dish. Toss with pasta water to coat the strands in a thick and luxurious sauce - you'll love it! See method

  • Serves 4
  • 3 mins to prepare and 12 mins to cook
  • 449 calories / serving


  • 350g spaghetti
  • 50g butter
  • 1 leek, finely sliced
  • 1 garlic clove, crushed
  • 250g frozen cold water prawns, defrosted and drained
  • ½ lemon, zested and juiced
  • 10g fresh dill, finely chopped
If you haven't got spaghetti, try using linguine instead

Each serving contains

  • Energy

  • Fat

    13g 18%
  • Saturates

    7g 35%
  • Sugars

    4g 5%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 66.8g Protein 21.1g Fibre 3.5g


  1. Bring a large pan of salted water to the boil and cook the spaghetti to pack instructions. Reserve 50ml of the cooking water, then drain and set aside.
  2. Meanwhile, heat the butter in a large frying pan over a medium heat. Once melted and foaming, cook for 1-2 mins, stirring a few times, until the butter darkens slightly to a deep golden brown and starts to smell nutty. Add the leek and fry for 6-8 mins until softened. Add the garlic and cook, stirring, for 1 min until fragrant.
  3. Stir in the spaghetti, prawns, lemon zest and juice, and most of the dill. Add the reserved pasta water and toss everything together until the prawns are piping hot and the sauce coats the spaghetti. Serve topped with the reserved dill and lots of black pepper.

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