Prawn Linguine

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This Prawn Linguine recipe is super speedy but also super special. Delicate and divine flavours, with juicy prawns, a creamy sauce and satisfying pasta, it’s impressive, easy and elegant all at once!

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Italian

Servings:

Author: Sarah Rossi

Ingredients

350 g Linguine
2 tbsp Olive oil
30 g Butter
300 g Raw king prawns (shrimps) Peeled
6 Garlic cloves Finely sliced
1 Red chilli Finely chopped
75 ml Dry white wine
150 ml Double cream (heavy cream)
50 g Grated parmesan
1 Lemon Zest and juice
15 g Fresh parsley Finely chopped
Sea salt and freshly ground black pepper

Metric - Imperial

Instructions

Cook the pasta: Bring a large pan of salted water to the boil and cook the linguine according to the pack instructions, then drain. (Make sure you reserve 250ml of the pasta water for later.)
Cook the prawns: Meanwhile, heat the olive oil and butter in a large frying pan over a medium heat and cook the prawns for a minute or so on each side until just pink. Remove them from the pan and set to one side.
Add garlic and chilli: Add the garlic and chilli to the same pan and cook for 2-3 minutes until fragrant.
Wine in to deglaze: Pour in the white wine and let it bubble for 2–3 minutes until it has reduced by about half.
Heat down, cream, parmesan and lemon in: Turn the heat down a little and stir in the cream, grated parmesan and lemon zest.
Pasta and prawns into the sauce: Add the linguine and cooked prawns to the sauce and stir everything together. Add enough reserved pasta water to make a silky sauce that clings to the pasta. (Do this gradually so you don’t add too much at once.)
To serve: Scatter over the parsley and a squeeze of lemon juice before serving.

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Notes

Reserve pasta water: Make sure you keep some back when draining as a little stirred back into the finished dish helps to loosen everything up and give us a nice, silky sauce.

Type of prawns: Raw prawns is definitely the best option for this dish for best results and loads of flavour, however you could use cooked prawns too if you prefer. If you’re using frozen prawns, defrost them first before cooking.

Cooking with wine: We use white wine in our recipe to deglaze the pan. It adds a lovely flavour and acidity to the dish but if you’d rather avoid it, you can just add 75ml vegetable stock or even water (the dish will still be delicious).

Spice: We’ve used a fatter kind of red chilli here as the thin ones can be very hot! If you’re nervous of the heat, you could start by adding a little, then adding a little more in at the end. For spice lovers around the table, you could pop some chilli flakes on the table for the option of extra heat too!

Nutrition