Prawn Linguine

Name: Prawn Linguine
Prep time: 10 min
Cook time: 10 min
Yield: 2 servings
Cuisine: Italian Menu
Ingredients: Linguine — 200g; King Prawns — 250g; Olive Oil — 1 tbsp; Butter — 20g; Onion — 1; Red Chilli — 1; Garlic — 2 cloves; Lemon Zest — 1 lemon; Dry White Wine — 150ml; Double Cream — 300ml; Fresh Spinach — 60g; Fresh Parsley — 15g; Salt — To taste; Black Pepper — To taste

A beloved coastal Italian favourite, this vibrant dish features succulent king prawns pan-seared with fragrant garlic, red chilli, and sweet cherry tomatoes. Tossed through strands of al dente linguine with white wine and extra virgin olive oil, every forkful offers a perfect balance of tender seafood, gentle heat, and zesty brightness, beautifully finished with a scattering of fresh coriander.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 10 minutes

Servings: 2

Notes:

Raw grey king prawns or Argentinian red king prawns can be used.

Fish stock or chicken stock can be substituted for white wine for an alcohol-free alternative.

Spaghetti or fettuccine can be used in place of linguine.

Chilli seeds can be removed for a milder dish or retained for extra heat.

Cook the Pasta
Bring a large pan of generously salted water to a boil. Add the linguine and cook according to packet instructions for roughly 9 minutes until al dente.

Sear the Prawns
Heat olive oil and butter in a frying pan over medium-high heat. Add the king prawns and cook for 3 to 4 minutes until cooked through, then remove from the pan and set aside.

Sauté Aromatics and Simmer Sauce
In the same pan, sauté the diced onion, red chilli, and garlic for 2 minutes until softened. Stir in the lemon zest and cook for 1 minute, then pour in the white wine, bring to a boil, and reduce for 2 minutes. Stir in the double cream and simmer for a few minutes until thickened.

Combine and Season
Return the king prawns to the pan along with the chopped parsley and fresh spinach. Stir until the spinach wilts down, then season to taste with salt and black pepper.

Finish and Serve
Transfer the cooked linguine directly from the boiling water into the sauce using tongs, tossing well to coat. Plate into bowls and garnish with extra chopped parsley, sliced chilli, and lemon zest before serving.