Prawn Linguine
Plump, succulent prawns are tossed with sweet cherry tomatoes and fragrant basil, and get a hint of heat from chilli flakes. A sprinkling of zesty lemon adds a refreshing citrus kick, perfectly balancing the dish. Simple yet bursting with flavour, this satisfying pasta is perfect for a quick dinner or a casual gathering.
How long will it take?
20 minutes
What’s the serving size?
Serves 4
What do I need?
- 400 g linguine
- 4 tbsp olive oil
- 4 cloves garlic, minced
- 2 tsp chilli flakes
- 300 g cherry tomatoes
- 200 mL white wine
- 400 g green prawns
- 6 tbsp basil, chopped, divided
- 2 tsp salt
- 1 tsp freshly ground black pepper
- Lemon zest, to serve
How do I make it?
- Bring a large saucepan of salted water to the boil and cook linguine according to packet directions.
- Meanwhile, add olive oil to a large frying pan over medium heat. When oil is warm, add garlic and cook, stirring frequently for 2 minutes. Add chilli flakes and cherry tomatoes and cook until the tomatoes start to split open. Pour in wine and let it cook for 5 minutes before adding prawns and 4 tbsp basil. Season with salt and pepper. Cook prawns until they turn pink.
- Drain linguine, reserving half a cup of the pasta water.
- Add linguine and a little of the pasta water to the frying pan with the prawns and tomato sauce. Mix well and add more pasta water if needed to ensure the sauce coats the linguine.
- Serve in bowls topped with reserved basil and a generous grating of lemon zest.
