🍋 King Prawn Linguine (Garlic, Lemon & Chilli)

🍋 King Prawn Linguine (Garlic, Lemon & Chilli)

🕒 Total Time:

25 minutes

🍝 Serves:

2 (generously)

🦐 Ingredients

  • Linguine – 200g

  • King prawns – 250–300g (peeled and deveined)

  • Olive oil – 2 tbsp

  • Butter – 1 tbsp (for richness)

  • Garlic – 3–4 cloves, finely sliced

  • Chilli flakes – ½–1 tsp (adjust to taste)

  • White wine – 100ml (optional but highly recommended)

  • Lemon zest – from 1 lemon

  • Lemon juice – from ½ lemon

  • Parsley – small handful, chopped

  • Salt & black pepper – to taste

  • Parmesan – optional (not strictly traditional, but delicious)

🔥 Instructions

  1. Cook the linguine:

    • Bring a large pot of salted water to a boil.

    • Cook linguine until just al dente.

    • Reserve ½ cup of pasta water, then drain.

  2. Sauté the aromatics:

    • In a large skillet or frying pan, heat olive oil and butter over medium heat.

    • Add garlic and chilli flakes. Cook gently for 1–2 minutes, until fragrant but not browned.

  3. Cook the prawns:

    • Add prawns to the pan in a single layer. Season lightly with salt and pepper.

    • Cook 1–2 minutes per side until pink and opaque.

    • Remove a few prawns for garnish if you want a pretty presentation.

  4. Deglaze with wine (optional but divine):

    • Pour in the white wine.

    • Let it bubble for 1–2 minutes, scraping the pan to release the flavour.

  5. Add lemon & pasta:

    • Stir in lemon zest and juice.

    • Add drained linguine straight into the pan.

    • Toss everything together, adding splashes of the reserved pasta water until the sauce lightly coats the pasta.

  6. Finish:

    • Stir through chopped parsley. Taste and adjust salt, lemon, or chilli.

    • Add a tiny knob of butter if you want it extra silky.

  7. Serve:

    • Plate up with reserved prawns on top.

    • Finish with a drizzle of good olive oil and a crack of black pepper.

    • Optional: a sprinkle of Parmesan or a few chilli flakes on top.

💡 Chef’s Tips

  • For creamier texture: Add 2 tbsp of double cream or a spoon of mascarpone right before serving.

  • For extra flavour: Toss in a few halved cherry tomatoes or a splash of prawn stock.

  • Perfect wine pairing: A chilled glass of Pinot Grigio or Vermentino.