Wow your guests at your next dinner party with this simple, yet elegant pasta dish. Linguine is tossed with prawns in a garlic and white wine based sauce. Enjoy with crusty bread or a side salad, if desired.
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
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 (Review from Allrecipes US | Canada)
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 (Review from Allrecipes US | Canada)