Recipe
King Prawn Linguine with Chilli, Lemon & Tomato
King prawns, chilli, lemon and tomatoes make a bright, quick linguine, finished with parsley and a glossy sauce that clings to every strand for a fresh, satisfying supper.
Ingredients
Method
10 mins prep20 mins cook30 mins total
Cook the linguine in salted water until just al dente. Reserve a mug of the cooking water, then drain.
Heat the oil in a large frying pan. Gently fry the garlic and chilli for 1 minute, then add the tomatoes and wine. Simmer for 8 minutes.
Add the prawns and cook for 3–4 minutes, turning once, until just opaque.
Toss in the linguine, lemon zest and juice, parsley and enough pasta water to make a glossy sauce. Serve immediately.
Notes
Cook the prawns only until just opaque; they will continue to heat as they are tossed with the pasta.
Reserve more pasta water than you think you need so the sauce can be loosened without becoming watery.
About this recipe
This pasta combines sweet king prawns with a garlicky tomato sauce, brightened by red chilli and lemon. The result is a lively bowl of linguine that feels generous without becoming heavy, with parsley adding a fresh finish.
Build the sauce while the pasta cooks, then use a little of the reserved cooking water to bring everything together. Add the prawns near the end so they stay tender, and toss the linguine through the pan while it is still hot enough to take on the sauce. It is a useful weeknight dish when you want a proper bowl of pasta without a long list of separate pans.
