Recreate this restaurant favourite at home with beautiful garlic prawn linguine recipe, complete with marinated seafood tossed through beautifully light pasta.
Looking for more pasta recipes?
Linguine with garlic prawns
It's shrimply the best.
- 8 mins preparation
- 12 mins cooking
- Serves 4
Print
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.
