Prawn and pesto linguine

Fresh, light and full of flavour, juicy king prawns and tender zucchini get a lift from the garlic, chilli and pesto sauce.

  • 20 mins cooking
  • Serves 4
  • Print


Prawn and pesto linguine
  • 375 gram linguine
  • 500 gram large king prawns, shelled, uncooked, tails intact
  • 2 clove garlic, crushed
  • 1 fresh long red chilli, sliced thinly
  • 2 zucchini, cut into ribbons
  • 180 gram bottled chunky basil pesto dip


Prawn and pesto linguine
  • 1
    Cook pasta in large saucepan of boiling water until tender; drain, reserving ⅓ cup cooking liquid. Return pasta to pan.
  • 2
    Meanwhile, heat oiled large frying pan; cook prawns until changed in colour. Add garlic, chilli and zucchini to pan; cook, stirring, until zucchini softens.
  • 3
    Add pesto, prawn mixture and reserved cooking liquid to pasta; toss gently, season to taste.


Use a vegetable peeler to cut the zucchini into ribbons.We topped this dish with grated parmesan cheese, however not everyone likes to serve cheese with seafood.

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