Traditional recipes

Prawn linguine recipe

Prawn linguine recipe

  • Recipes
  • Ingredients
  • Pasta
  • Seafood pasta
  • Prawn pasta

Wow your guests at your next dinner party with this simple, yet elegant pasta dish. Enjoy with crusty bread or a side salad, if desired.

58 people made this

IngredientsServes: 6

  • 450g linguine pasta
  • 30g butter
  • 1 1/2 tablespoons olive oil
  • 75g chopped red pepper
  • 75g chopped yellow pepper
  • 6 cloves garlic, sliced
  • 48 large prawns, peeled, deveined and tails removed
  • 125ml dry white wine, such as Chardonnay
  • 1 teaspoon lemon juice
  • 4 tablespoons fish stock
  • 30g butter
  • 1 1/2 tablespoons olive oil
  • 2 tablespoons double cream
  • 1 1/2 teaspoons crushed chillies or to taste
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon sea salt

MethodPrep:30min ›Cook:30min ›Ready in:1hr

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine and return to the boil. Cook the linguine uncovered, stirring occasionally, until the linguine has cooked through, but is still firm to the bite, about 11 minutes. Reserve 250ml of the linguine cooking water and drain linguine well in a colander set in the sink.
  2. Melt 30g butter and 1 1/2 tablespoon of olive oil together in a large frying pan over medium heat and cook and stir the red and yellow peppers and garlic until the peppers have softened, about 10 minutes. Stir in the prawns; cook and stir until the prawns are opaque and pink, about 5 minutes. Remove the prawns to a bowl and set aside, leaving the peppers and garlic in the frying pan.
  3. Stir the wine, lemon juice and fish stock into the frying pan and bring to the boil over medium heat. Mix in 30g butter and 1 1/2 tablespoons of olive oil and return the prawns to the frying pan. Stir in reserved pasta cooking water, cream, crushed chillies, parsley and sea salt. Add the cooked linguine and toss lightly with the prawns and sauce in the frying pan. Simmer the mixture over medium-low heat for 5 minutes to let the pasta absorb some of the sauce and serve hot.

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Reviews & ratingsAverage global rating:(78)

Reviews in English (65)

This recipe was delicious. I more or less halved the quantities to serve it to three. In truth I probably doubled the cream! The only change I would make next time is to put the garlic five or six minutes after the peppers to avoid it burning. I also reduced the chillies substantially since one of the party isn't too keen but just a hint of heat was fine.-18 May 2015

by mudrogr

I have been searching for this receipe for a long time . I would only make one suggestion. I added bay scallops. This made one fantastic meal. it will certainly go in my first choices cookbook. Thanks, mudrogr-14 Jun 2010

by PamMar

This is a recipe I could eat at least once a week. I love shrimp, especially lemony garlicy shrimp! I do think the red pepper flakes it calls for was a little much so I halved it to 3/4 teaspoon and that was perfect. I did NOT add the pasta water. I thought the pasta water would dilute all the other favors and I'm glad I didn't add it. I was really able to taste the lemon, garlic, wine and butter with each bite. I may add a little more garlic and some lemon zest the next time I make this and see how that goes. Oh and I cut the red and yellow peppers with a tiny heart cookie cutter just for some fun.-11 Feb 2011


Prawn, chorizo and basil linguine recipe

This surf 'n' turf combination of salty, crispy chorizo and juicy, fresh prawns is magical in rich tomato sauce and noodles.

Recipe from MOB Kitchen: Feed 4 or more for under £10 by Ben Lebus, published by Pavilion Books. Photography by Haarala Hamilton.

Ingredients

  • 250 g chorizo ring
  • 1 pinch dried chilli flakes
  • 165 g raw king prawns (jumbo shrimp)
  • 1 garlic clove, peeled and chopped
  • 500 g passata
  • 500 g dried linguine
  • 1 handful chopped fresh basil (plus a few whole leaves to garnish)
  • 1 drizzle of olive oil
  • 1 pinch salt and pepper
  • 8.8 oz chorizo ring
  • 1 pinch dried chilli flakes
  • 5.8 oz raw king prawns (jumbo shrimp)
  • 1 garlic clove, peeled and chopped
  • 17.6 oz passata
  • 17.6 oz dried linguine
  • 1 handful chopped fresh basil (plus a few whole leaves to garnish)
  • 1 drizzle of olive oil
  • 1 pinch salt and pepper
  • 8.8 oz chorizo ring
  • 1 pinch dried chilli flakes
  • 5.8 oz raw king prawns (jumbo shrimp)
  • 1 garlic clove, peeled and chopped
  • 17.6 oz passata
  • 17.6 oz dried linguine
  • 1 handful chopped fresh basil (plus a few whole leaves to garnish)
  • 1 drizzle of olive oil
  • 1 pinch salt and pepper

Details

  • Cuisine: British
  • Recipe Type: Pasta
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 4

Step-by-step

  1. Slice the chorizo into bite-sized pieces. Add to a frying pan over a medium heat and cook until crispy.
  2. Once crispy, add a pinch of dried chilli flakes and the raw prawns. Cook the prawns until they're pink, then add a chopped garlic clove. Cook for a further 30 seconds, and then pour in the passata.
  3. Start cooking the linguine (follow the instructions on the packet).
  4. Meanwhile, bubble the sauce down until it's nice and thick, then throw in the chopped basil and season well with salt and pepper.
  5. Drain your pasta and pour it into the sauce. Mix everything together and serve, with a drizzle of olive oil and the basil leaves scattered on top.

This recipe is from MOB Kitchen: Feed 4 or more for under £10 by Ben Lebus, published by Pavilion Books. Photography by Haarala Hamilton.

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Garlic Butter Shrimp Pasta

With the cold weather upon us, it’s all about staying in with your sweatpants and cooking up some major comfort food. Although I should mention it’s pushing 80 degrees F out here in Southern California and I’m still walking around in shorts and flip flops.

Still, that’s not stopping me from indulging in the ultimate kind of comfort food and throwing a shrimp and pasta party with Eat Shrimp and Calphalon. And with the help of Calphalon’s Contemporary Nonstick 3.5 qt. Pour and Strain Sauce Pan and Stainless Steel Utensils Silicone Tipped Tongs, this dish will come together in just 20 minutes from start to finish.

All you have to do is boil up some pasta and saute your shrimp in a pool of garlic-butter-herb goodness. Once that’s ready, just toss in your pasta and some fresh greens. That’s it. It’s easy, quick, and comforting in any kind of weather!

You can follow Eat Shrimp on Facebook and Pinterest for more shrimp recipe inspiration!


Cook the pasta as directed on the package until al dente (about 8-10 minutes). Drain well and set aside.

Meanwhile, melt the butter in a skillet over medium heat. Add the wine, Parmesan, garlic, parsley, salt, and pepper. Bring to a simmer and let cook for 3-5 minutes, stirring frequently.

Increase the heat to medium-high. Add the shrimp to the skillet and cook for 3-4 minutes, stirring occasionally, until the shrimp just turns pink.

Divide the pasta between individual serving plates. Top with the garlic shrimp and any liquid from the pan. Garnish with additional Parmesan cheese, if desired.


Garlic Shrimp Linguine Pasta Recipe

The creaminess and goodness of shrimp is tossed in Linguine pasta that makes it a perfect dish to be had for your sunday lunch. Garlic adds in a nice flavour and aroma to the pasta that enhances the taste. Serve the Pasta along with creamy mushroom soup and garlic bread to create a wonderful meal.

Garima Gautam On Tuesday, 19 September 2017 00:14

Garlic Shrimp Linguine Pasta is an easy pasta recipe with creaminess and goodness of shrimp. This recipe is perfect when you want to eat some delicious but also gets prepared in less time. It is a delicious dish to serve for your weekend dinners along with some soup or salad. Garlic adds an extra flavour to the recipe and makes it even more delicious. This pasta can be prepared for your weekend brunch too when you are expecting guests at home. So next time you throw a house party, don't forget to make this delicious pasta.

Serve Garlic Shrimp Linguine Pasta with Garlic Bread With Herb Butter Recipe, and Cream Of Mushroom & Spring Onion Soup Recipe for your weekend dinner with family.


Easy Recipe

This shrimp pasta a ridiculously easy recipe which makes it a perfect choice for a weeknight dinner. The recipe pretty much involves only 4 steps.

  1. First, the shrimp is cooked in olive oil with lots of garlic. And, while you do it, your kitchen will smell so good!
  2. Then, make the cream sauce by sautéing sun-dried tomatoes and garlic, adding cream, basil, red pepper flakes, paprika.
  3. Next, Cook the pasta according to package instructions. Drain.
  4. Finally, combine everything together: shrimp, pasta, and the cream sauce! YUM!


Linguine ai Gamberi e Rucola Pasta Ribbons with Prawns and Rocket

Are you looking for a delicious seafood recipe with a difference? If you are, you’ve found it! Here’s my pasta ribbons with prawns and rocket for you to enjoy.

This is one of my signature dishes, created in the summer of 2003 on the island of Sardinia where my family and I were enjoying our holiday in our house on the beach. Make sure that you serve this dish as soon as you combine the pasta and the sauce. You can substitute the prawns for scallops.

Ingredients

  • 5 tablespoons olive oil
  • 2 garlic cloves, finely sliced
  • 50g pine nuts
  • 1 medium-hot red chilli, finely sliced and deseeded
  • 300g large fresh raw prawns, peeled, heads and tails removed
  • 1⁄2 glass dry white wine
  • 3 tablespoons finely sliced fresh basil
  • 500g linguine
  • 100g rocket leaves
  • Salt

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Feast your eyes on the finest pasta ribbons with prawns and rocket! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Heat the olive oil in a large frying pan and shallow-fry the garlic, pine nuts and chilli for about 20 seconds, then add the prawns and cook for about 1 minute.
  2. Add the wine and basil, season with salt and simmer over a high heat for about 2 minutes. Remove the pan from the heat.
  3. Meanwhile, cook the pasta in a large pan of boiling salted water until al dente. Drain and add to the frying pan.
  4. Return the frying pan to a high heat and immediately add in the rocket leaves, mix well for about 1 minute to allow the rocket to soften slightly and the pasta to absorb the flavour.
  5. Serve immediately.

Once you’re done, simply sit back and enjoy your pasta ribbons with prawns and rocket and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.


Pasta with leeks, chilli and prawns recipe

A simple pasta dish, flecked with chilli and flavoured with leeks, garlic and lemon.

Ingredients

  • 300 g spaghetti or linguine
  • 3 tbsp olive oil
  • 2 medium leeks, trimmed and sliced
  • 200 g large, raw peeled frozen prawns, thawed and patted dry with kitchen paper
  • 175 g cherry tomatoes, halved
  • 1 tsp dried chilli flakes
  • 2 garlic cloves, thinly sliced
  • 1 lemon, zested
  • 1 handful fresh flat-leaf parsley
  • 10.6 oz spaghetti or linguine
  • 3 tbsp olive oil
  • 2 medium leeks, trimmed and sliced
  • 7.1 oz large, raw peeled frozen prawns, thawed and patted dry with kitchen paper
  • 6.2 oz cherry tomatoes, halved
  • 1 tsp dried chilli flakes
  • 2 garlic cloves, thinly sliced
  • 1 lemon, zested
  • 1 handful fresh flat-leaf parsley
  • 10.6 oz spaghetti or linguine
  • 3 tbsp olive oil
  • 2 medium leeks, trimmed and sliced
  • 7.1 oz large, raw peeled frozen prawns, thawed and patted dry with kitchen paper
  • 6.2 oz cherry tomatoes, halved
  • 1 tsp dried chilli flakes
  • 2 garlic cloves, thinly sliced
  • 1 lemon, zested
  • 1 handful fresh flat-leaf parsley

Details

  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 15 mins
  • Serves: 4

Step-by-step

  1. Boil the pasta in salted water for 8 minutes, or follow pack instructions. Meanwhile, heat 2 tbsp oil in a frying pan over a medium heat and add the leeks and some seasoning. Sizzle for 5 minutes, stirring often, until softened and turning golden here and there. Remove to a plate.
  2. Heat the remaining oil, turn up the heat and wait a few seconds for the pan to get really hot. Add the prawns and tomatoes with a pinch of salt and pepper. Fry for 2-3 minutes until the prawns turn pink all the way through. Add the chilli flakes, garlic and lemon zest, cook for 1 minute more, then add the leeks back to the pan. Turn the heat down.
  3. Save a cup of the pasta cooking water, then drain. Tip the pasta into the leek mix, add 5 tbsp of the cooking water, the juice from half the lemon and the parsley and toss well. The pasta shouldn't be dry - add more of the water if needed. Season to taste, then serve in bowls with the rest of the lemon cut into wedges, for squeezing.

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Recipe Summary

  • 1 ½ pounds unpeeled, large raw shrimp (2 1/25 count)
  • 1 (9-oz.) package refrigerated linguine
  • ¼ cup butter
  • ¼ cup olive oil
  • ¼ cup chopped green onions
  • 2 garlic cloves, minced
  • 1 tablespoon dry white wine
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon coarsely ground pepper
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh parsley

Peel shrimp, leaving tails on, if desired. Devein, if desired.

Prepare pasta according to package directions.

Meanwhile, melt butter with oil in a large skillet over medium-high heat add green onions and garlic, and sauté 4 to 5 minutes or until onions are tender. Add shrimp, wine, and next 3 ingredients. Cook over medium heat, stirring occasionally, 3 to 5 minutes or just until shrimp turn pink. Stir in dill and parsley. Remove shrimp with a slotted spoon, reserving sauce in skillet.

Add hot cooked pasta to sauce in skillet, tossing to coat. Transfer pasta to a serving bowl, and top with shrimp.


Recipe Summary

  • Coarse salt and ground pepper
  • 2 ounces linguine (about a 1/2-inch-wide handful)
  • 1 tablespoon cold butter, cut into pieces
  • 1 garlic clove, minced
  • Red-pepper flakes
  • 1/3 cup dry white wine
  • 1/4 pound large shrimp, peeled and deveined
  • 1/2 teaspoon fresh lemon juice
  • Fresh parsley leaves, for garnish

In a large saucepan of boiling salted water, cook pasta until al dente.

Meanwhile, in a small nonstick skillet, melt half the butter over medium. Add garlic and pinch of red-pepper flakes cook until fragrant, 1 minute. Raise heat to medium-high add wine. Cook until reduced by 1/3, about 1 minute. Add shrimp and season with salt and pepper cook until opaque throughout, 1 to 2 minutes. Remove skillet from heat swirl in lemon juice and remaining butter. Add pasta and toss to combine. Serve topped with parsley.