Description
Prawn linguine is an Italian pasta dish made with linguine noodles tossed in a flavorful sauce, typically made from prawns, garlic, tomatoes, and a bit of spice. It’s a popular seafood pasta dish that’s light, fresh, and quick to prepare.
Ingredients
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- 400g linguine pasta
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- 2 tablespoons olive oil
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- 2 cloves garlic, finely sliced
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- 1 fresh red chili, finely chopped (adjust to taste)
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- 400g raw prawns, peeled and deveined
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- 200g cherry tomatoes, halved
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- Zest and juice of 1 lemon
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- 1 small bunch of fresh parsley, chopped
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- Salt and freshly ground black pepper
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- Parmesan cheese, for serving (optional)
Instructions
Bring a large pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Reserve a cup of the pasta cooking water before draining the pasta.
While the pasta is cooking, heat the olive oil in a large frying pan over medium heat. Add the sliced garlic and chopped chili, cooking gently for about 1-2 minutes until fragrant but not browned.
Add the peeled and deveined prawns to the pan. Cook for 3-4 minutes, turning occasionally, until the prawns are pink and cooked through.
Stir in the halved cherry tomatoes and cook for another 2-3 minutes until the tomatoes soften slightly.
Zest the lemon directly over the prawns and squeeze in the juice. Stir in half of the chopped parsley and season with salt and freshly ground black pepper. If the sauce looks too dry, add a splash of the reserved pasta water to loosen it.
Add the cooked linguine to the pan with the prawn sauce. Toss everything together until the pasta is well coated in the sauce. Add more pasta water if needed to achieve the desired consistency.
Serve the prawn linguine immediately, topped with the remaining chopped parsley and a sprinkle of Parmesan cheese, if desired. A drizzle of extra virgin olive oil over the top adds a final touch of richness.