Easy prawns linguine
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A 20-minute Prawns Linguine made with cherry tomatoes, white wine, garlic, chilli, and parsley. This simple Italian pasta dish is fresh, delicious and super easy to make. Serve with lemon wedges and a nice cold glass of vino. Simple pasta recipes are always best, there’s no reason to overcomplicate it with fancy or a never-ending list of ingredients. You’ll be surprised how incredibly delicious this linguine recipe is and it’s made with only a few pantry staples and juicy, fresh shrimp.
Ingredients
1 tbsp. olive oil
lemon wedges for serving
fresh parsley for serving
A pack of linguine
1/4 cup white wine
2 cloves garlic, finely chopped
1 banana shallot, finely chopped
1/2 fresh red chilli, finely chopped
30 grams of cherry tomatoes, cut in half
Raw jumbo prawns, deveined
Method
Cook the linguine according to packet instructions until al dente making sure to reserve 1/2 cup (125ml) pasta water before draining.
Meanwhile, heat the olive oil in a large pan and add the garlic, shallots and fresh chilli. Saute for 1-2 minutes until soft and translucent but not browned.
Next, add the sliced cherry tomatoes and cook down for around 5 minutes until they start to soften and become saucy.
Add the white wine and let it reduce by half, it should still be saucy. Add the raw shrimp and cook, stirring occasionally until they turn pink. Once pink add a splash of pasta water (around 1/4 cup).
Add the cooked linguine and toss in the sauce, sprinkle over some freshly chopped parsley and serve with fresh lemon wedges.
Ingredients
1 tbsp. olive oil
lemon wedges for serving
fresh parsley for serving
A pack of linguine
1/4 cup white wine
2 cloves garlic, finely chopped
1 banana shallot, finely chopped
1/2 fresh red chilli, finely chopped
30 grams of cherry tomatoes, cut in half
Raw jumbo prawns, deveined
Method
Cook the linguine according to packet instructions until al dente making sure to reserve 1/2 cup (125ml) pasta water before draining.
Meanwhile, heat the olive oil in a large pan and add the garlic, shallots and fresh chilli. Saute for 1-2 minutes until soft and translucent but not browned.
Next, add the sliced cherry tomatoes and cook down for around 5 minutes until they start to soften and become saucy.
Add the white wine and let it reduce by half, it should still be saucy. Add the raw shrimp and cook, stirring occasionally until they turn pink. Once pink add a splash of pasta water (around 1/4 cup).
Add the cooked linguine and toss in the sauce, sprinkle over some freshly chopped parsley and serve with fresh lemon wedges.
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