Prawn linguine with sugar snap peas

    30 min

    A quick and easy prawn pasta dish with bright green peas and plenty of citrusy flavour. Adjust the chilli oil to your own spice level.

    88 people made this

    Serves: 8 

    • 450g uncooked linguini pasta
    • 2 tablespoons olive oil
    • 1 teaspoon chilli oil
    • 650g medium prawns, peeled and deveined
    • 400g sugar snap peas
    • 2 large cloves garlic, minced
    • 350ml dry white wine
    • 60ml reserved pasta water
    • 1 tablespoon unsalted butter
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon freshly chopped basil

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 60ml liquid.
    2. Heat the olive oil and chilli oil in a wok or frying pan over medium-high heat. Mix in the prawns, peas and garlic. Cook and stir 2 minutes. Remove from heat, and set aside.
    3. Pour the wine into the pan, and bring to the boil. Cook until reduced by 1/3. Return prawns, peas and garlic to pan and stir in the reserved pasta water. Continue to cook and stir until prawns are cooked through. Remove from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.

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    Average global rating:

    Reviews in English (76)


    I really enjoyed this recipe. Very light and fresh. I doubled the garlic and added some red pepper flakes. Remember to add some salt and pepper!  -  09 Jul 2007  (Review from Allrecipes US | Canada)


    Fresh and light but teeters on the edge of blandness. Marinate the shrimp first and season the dish well.  -  24 Sep 2007  (Review from Allrecipes US | Canada)


    The SigO and I agreed this was a little bland. It was a good start but - for our tastes - was missing something. But it was quick and easy to make - we need recipes like that in our busy lives. The next day I reheated the leftovers in a skillet - adding this time some butter, a much bigger dose of chili oil, some cayenne and a few more shakes (didn't have fresh) basil. I loved it the second go-around. This is a keeper, thanks, but next time I think I will really kick up the heat.  -  31 Aug 2007  (Review from Allrecipes US | Canada)