The Food Gene

Prawn, Chilli & Garlic Linguine

A 20-minute pasta with sweet prawns, warm chilli and lots of garlic.

By The Food Gene · https://thefoodgene.com/recipe/prawn-chilli-linguine/

Prep
5 mins
Cook
15 mins
Serves
2
Level
Beginner
  • 200 g linguine
  • 3 tbsp olive oil
  • 3 garlic cloves, thinly sliced
  • 1 red chilli, finely chopped
  • 200 g raw peeled king prawns, (if frozen, defrost in the fridge overnight or in a bowl of cold water for 20 minutes, then pat dry)
  • ½ lemon, zest and juice
  • 1 small handful of parsley, chopped
  • Salt and black pepper
  1. Cook the pasta. Cook the linguine in salted boiling water for 1 minute less than the packet says. Save a mug of the water. (9:00)
  2. Garlic and chilli. When the pasta has about 4 minutes left, warm the oil in a large pan over medium heat. Add the garlic and chilli and cook for 1 minute without browning. (1:00)
  3. Cook the prawns. Add the prawns and cook for 2–3 minutes until pink all over. (3:00)
  4. Toss. Add the pasta, lemon and a splash of pasta water. Toss for 1 minute until glossy. Stir in the parsley. Taste and add salt and pepper.

Chef’s tip

Take the prawns off the heat as soon as they turn pink. They keep cooking in the hot pasta.

Storage

Best eaten straight away.

Swap it

Use cherry tomatoes instead of prawns for a vegetarian version.

Nutrition

Approximate values per serving
Energy 614 kcal 2,569 kJ
Fat 22.4 g
of which saturates 3.3 g
Carbohydrate 72.5 g
of which sugars 3.4 g
Fibre 3.2 g
Protein 29.1 g
Salt 1.26 g