Last Updated on 11 September 2026 by cooksimply
There have been so many occasions when I’ve been in Italy, at an unassuming trattoria or a restaurant by the sea, and been served a pasta dish that literally blows my mind. The sun on your back, a glass of cold white wine in hand. These are the memories I try to recreate back home, even when it’s cold and miserable outside.
That’s exactly why I adore this prawn and feta pasta. It’s summer on a plate. Some of the best-tasting food is often the simplest, but buy good quality ingredients, and you’ll elevate it to another level.
If you’re after a prawn pasta that skips the chilli and tomato, this is the one for you. Sometimes I just want something really hearty and bursting with flavour, and this prawn and garlic pasta is just that, while staying wonderfully easy. So simple, in fact, that even novice cooks can nail it.
Quick and simple prawn and feta pasta
You’re probably wondering whether prawn and feta might be a strange combination, but believe me, infused with fresh lemon and the unmistakable hit of garlic, it really is a marriage made in heaven.
And the best thing? You only need six ingredients to make it. So whether you want a quick midweek dinner or something to impress dinner guests, everyone will be patting you on the back for this fresh, tasty plate of prawn and lemon pasta.
What prawns should I use?
I use raw king prawns for this, and I’d really recommend them over the smaller pre-cooked kind. Raw prawns cook in just a few minutes in the hot oil, turning pink and plump, and they hold onto far more flavour and bite. Pre-cooked prawns tend to go rubbery when you reheat them, so you lose that lovely juicy texture.
Fresh or frozen both work. If you’re using frozen, just make sure they’re fully defrosted and patted dry with kitchen paper before they hit the pan, otherwise they’ll steam rather than fry and release too much water into the dish. If you can get hold of sustainably sourced prawns, even better.
Which feta works best?
Go for a block of feta in brine rather than the pre-crumbled kind in a bag. Block feta is creamier, less dry, and crumbles beautifully with your fingers straight into the warm pasta. The pre-crumbled versions are often coated to stop them sticking, which can leave them chalky.
The feta does two things here. It melts slightly against the hot pasta to add a salty, savoury creaminess, while the bits that stay whole give you little pockets of tang. It’s the perfect partner to the sweet prawns and sharp lemon. Because feta is naturally salty, go easy when you season, and taste before adding extra salt.
The best pasta shapes for this dish
I like to use gigli or fusilli, and there’s a reason for that. Both have plenty of ridges and curls that trap the garlicky, lemony oil and catch the crumbled feta, so you get flavour in every forkful. Anything with a bit of texture or a twist will do the same job.
If you don’t have either, don’t worry. Penne, rigatoni or conchiglie all work well, and even a long pasta like linguine is lovely if that’s what’s in the cupboard. Whatever you choose, cook it in well-salted boiling water until al dente, so it still has a little bite when it goes into the pan with the prawns.
What to serve with prawn and feta pasta
This dish is rich and satisfying on its own, but a few simple sides turn it into a proper spread. A crisp green salad with a sharp dressing cuts through the richness nicely, and some warm bread is perfect for mopping up the last of the lemony oil. My easy no-yeast flatbread comes together in minutes and does exactly that job.
To drink, keep it in the spirit of that seaside trattoria: a chilled glass of crisp white like a Pinot Grigio or a dry Sauvignon Blanc is all you need.
Can I make it ahead?
Prawn and feta pasta is really at its best served immediately, while the prawns are juicy and the feta is soft and warm. It’s such a quick dish to make from scratch that I’d always cook it fresh rather than prepare it ahead.
If you do have leftovers, keep them in an airtight container in the fridge and eat within a day. Warm gently, and be aware the prawns can firm up a little on reheating. I wouldn’t recommend freezing it, as the feta and prawns don’t hold their texture well once thawed.
I’ve been to Italy so many times, at unassuming trattorias and seaside restaurants, and been served a pasta dish that literally blew my mind. The sun on your back, a glass of cold white wine in hand. These are the memories I try to recreate back home, even when it’s cold and miserable outside.
That’s exactly why I adore this prawn and feta pasta. It’s summer on a plate. Some of the best-tasting food is often the simplest, but with good-quality ingredients, you’ll elevate it to another level.
If you’re after a prawn pasta that skips the chilli and tomato, this is the one for you. Sometimes I just want something really hearty and bursting with flavour, and this prawn and garlic pasta is just that, while staying wonderfully easy. So simple, in fact, that even novice cooks can nail it.
Other pasta recipes you’ll love
Prawn and feta pasta with lemon and garlic
Ingredients
- 350 g pasta shapes I like to use gigli or fusilli
- 500 g raw king prawns
- 3 cloves of garlic finely chopped
- 1 lemon grated zest and juice of 1/2
- 150 g feta cheese crumbled
- Small handful of parsley chopped
- 3 tbsp olive oil
- salt and pepper
Instructions
- Firstly cook the pasta in salted boiling water.
- While the pasta is cooking, heat the olive oil in a frying pan and pan-fry the prawns for a few minutes, then add the garlic. Cook for another minute but be careful not to let the garlic burn.
- Squeeze in the lemon juice, add the zest and a good pinch of pepper.
- Drain the pasta once cooked, and return it to the frying pan and mix the pasta with all the other ingredients coating it well. Crumble the feta and add the parsley and give it all a good stir.
- Serve immediately and enjoy!
Nutrition
Did you make this recipe?
Please let me know how this prawn and feta pasta dish turned out for you – did you make a variation? Leave a comment below and tag @cooksimplyathome on Instagram. For other simple recipes check out my recipe index.
