Prawn linguine recipe
Preparation Time
10 mins
Cooking Time
10 mins
The scent of summer is in the air and juicy, sweet Italian lemons are starting to appear in greengrocers which means it's the right time of year to crack out this zippy prawn linguine recipe for a quick and tasty meal. It's a classic, age old combination of lemon, garlic and chilli with plump prawns on top – what could be better? Add a glass of crisp cold white wine on the side and you might as well be sat by the sea in Sicily.
Make sure you use good quality oil and prawns in this dish; there aren’t many components in this prawn linguine so it’s all the more important that every single ingredient should shine. Try king prawns if you’re feeling particularly decadent, use extra virgin olive oil, and add the chilli to taste. However, frozen prawns do work if that's all you have, but if you're entertaining, fresh from the fishmonger will go a long way to impressing your guests. If you can also find unwaxed lemons, ideally from Amalfi themselves, those will take the prawn linguine to another level.
If you really want to know the best thing about this prawn linguine recipe, it's not just the winning combination of flavours or the memories of Italy that it conjures, but the fact that it's ready in just 20 minutes… who can argue with that?
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Tip
Chillis often vary in heat. Taste the prawns before adding chilli to the pasta and add a pinch or two of dried chilli flakes if you want a little extra heat.
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Ingredients
Serves 4
Ingredients
How to make prawn linguine
Step 1
Bring a large saucepan of salted water to the boil and add the linguine. Stir well and boil rapidly for 8 minutes, or until the linguine is al dente.
Step 2
Meanwhile, heat the olive oil, garlic and chill in a frying pan over a medium heat. Cook for about 1 minute and then add the prawns, spring onions and lemon peel. Cook, stirring for 2-3 minutes, or until the prawns have turned pink.
Step 3
Drain the cooked pasta well and then return it to the large saucepan over a moderate heat. Pour over the oil and prawn mixture and add the parsley. Toss thoroughly with two forks to allow the pasta to absorb the oil. Season with salt and freshly ground black pepper. Serve immediately.
