Garlic prawn linguine
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682 people made this
About this recipe:
This deceptively simple sauté of butter, garlic, wine, Parmesan and prawns is great for midweek entertaining. Serve over hot linguine and garnish with chopped parsley.
1 (500g) pack linguine
30g (1 oz) butter
3 tablespoons white wine
1 dessertspoon grated Parmesan cheese
3 cloves garlic, minced
small handful chopped fresh parsley
salt and freshly ground black pepper to taste
1kg (1 1/4 lb) fresh prawns, peeled and deveined
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a frying pan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.
- Increase heat to medium high and add prawns to pan; cook for about 3 to 4 minutes or until prawns begins to turn pink. Do not overcook.
- Divide pasta into portions and spoon sauce and prawns on top; garnish with Parmesan cheese and fresh parsley, if desired.
Lovely dish, simple to make and sooo quick. Definately be making that again. My wife loved it
- 25 Apr 2012
Really simple to make
- 05 Aug 2011
Really easy and so delicious! I added mushrooms to the sauce / prawns too.
Thank you, will use again.
- 10 May 2010
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