Linguine with garlic prawns

Recreate this restaurant favourite at home with beautiful garlic prawn linguine recipe, complete with marinated seafood tossed through beautifully light pasta.

  • 8 mins preparation
  • 12 mins cooking
  • Serves 4
  • Print


Linguine with garlic prawns
  • 750 gram uncooked king prawns
  • 400 gram dried linguine pasta
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 clove garlic, sliced thinly
  • 2 small red chillies, seeded, sliced thinly
  • 2 tablespoon finely chopped fresh flat-leaf parsley, plus extra to serve
  • lemon halves, to serve


Linguine with garlic prawns
  • 1
    Shell and devein prawns. Butterfly prawns by cutting along the centre back without cutting all the way through.
  • 2
    Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Reserve ½ cup cooking water; drain.
  • 3
    Meanwhile, heat 1 tablespoon of the oil in a large frying pan over high heat; cook the prawns for 1-2 minutes or until just cooked through. Remove from pan.
  • 4
    Add remaining oil, garlic and chilli to pan; cook over medium-high heat for 1 minute or until fragrant but not coloured.
  • 5
    Add the cooked pasta, prawns and chopped parsley to garlic mixture in pan. Toss to combine, adding a splash of the reserved pasta cooking water if necessary. Serve with lemon halves and extra parsley.


Not suitable to freeze or microwave.

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