Recreate this restaurant quality favourite dish in the comfort of your own home with our beautiful garlic prawn linguine recipe, complete with marinated seafood tossed through buttery light pasta. You can easily adjust the amount of chilli to suit your own tastes or to make suitable for kids or add extra for a real kick to your meal.
Pasta is an unbelievably versatile pantry staple; it’s quick, it’s simple, and with just a few fresh ingredients, it can be transformed in to a delicious, comforting midweek meal.
Prawns have become an Australian summer staple but these sensational shellfish are great to enjoy all year round whether you prefer Banana, Tiger or King varieties.
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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