Prawn linguine

    1 hour

    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.

    59 people made this

    Serves: 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

    Prep: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 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


    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)