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
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Ingredients
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
Method
Linguine with garlic prawns
- 1Shell and devein prawns. Butterfly prawns by cutting along the centre back without cutting all the way through.
- 2Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Reserve ½ cup cooking water; drain.
- 3Meanwhile, 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.
- 4Add remaining oil, garlic and chilli to pan; cook over medium-high heat for 1 minute or until fragrant but not coloured.
- 5Add 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.
Notes
Not suitable to freeze or microwave.
