Easy artichoke and prawn linguine

    30 min

    This pasta is simple to throw together, yet soooo delicious. Ready in just 30 minutes. Use regular pasta instead of wholewheat, if desired.

    55 people made this

    Serves: 4 

    • 225g wholewheat linguine
    • 4 tablespoons extra-virgin olive oil
    • 450g cooked and peeled prawns
    • 6 cloves garlic, minced
    • 1 teaspoon crushed red chilli flakes
    • 1 (390g) tin artichoke hearts, drained and quartered
    • 8 tablespoons sliced black olives
    • 4 tablespoons lemon juice
    • 1/8 teaspoon salt
    • 8 tablespoons grated Parmesan cheese

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to the boil. Add linguine, and cook until tender, about 8 minutes. Drain.
    2. Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the prawns, garlic and red chilli flakes; cook and stir until garlic is lightly browned and prawns are hot, about 5 minutes. Mix in the artichoke hearts, black olives, lemon juice and salt; cook until heated through. Toss with pasta in a serving dish and top with Parmesan cheese before serving.

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    Reviews in English (45)


    Lots of “mmmm-ing” going on at the supper table tonight. This may be simple to prepare, with simple ingredients, but it is a spectacular pasta dish. I followed the recipe for the most part, but adjusted the amounts of a few ingredients, cutting back fairly significantly on the crushed red pepper flakes (to about 1/8 tsp.), the artichoke hearts (about half the amount called for), and the lemon juice (again, about half the directed amount). Delicately flavored with a beautiful and elegant presentation. I served this with grilled chicken, but this could easily stand on its own. (Note: If your pasta is dry it is easily remedied by adding some of the reserved pasta cooking water)  -  25 Sep 2011  (Review from Allrecipes US | Canada)


    This was very good, the only thing i found was that the final sauce was just a little to thin, so i put everything back in the pot and boiled, stirring constantly to reduce the sauce and make it thicker. My kids loved it so much that i have no left overs, and it makes a lot. thanks for the great recipe  -  12 Jun 2008  (Review from Allrecipes US | Canada)


    Wow! This was simple to prepare, yet so delicious you would think it took me awhile to make. I made just a few mods - left out the Parmesan and added some lemon pepper seasoning to the final product - oh and I added a bit of butter to my sauteed shrimp for a bit more flavor. I think really small mods - but this dish was a hit and a certain keeper!!! Thanks Rentsch!  -  21 Jul 2010  (Review from Allrecipes US | Canada)