Garlic prawns with linguine

    30 min

    A very easy yet elegant dish that is nice enough for guests but fast enough for midweek. Use Italian seasoned breadcrumbs for a little more flavour!

    205 people made this

    Serves: 4 

    • 450g linguine pasta
    • 50g butter
    • 5 cloves garlic, minced
    • 450g medium prawns - peeled and deveined
    • 120g dried breadcrumbs
    • 120ml white wine
    • 1 lemon, juiced
    • 4 tablespoons olive oil

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas 4.
    2. Bring a large pan of salted water to the boil, add pasta, and cook until al dente. Drain pasta, and set aside.
    3. In a large frying pan, melt butter over medium heat. Add most of the garlic, keeping some for later. Coat the garlic completely with butter. Do not let the garlic brown. Add prawns, and toss to coat. Immediately remove pan from heat; prawns will not be cooked yet.
    4. Sprinkle the prawns with breadcrumbs (enough to coat the prawns), and transfer the entire mixture to a medium casserole dish. Pour wine and the lemon juice over the prawns. Cover, and bake at 180 C / Gas 4 for 10 minutes.
    5. Remove cover, and bake an additional 5 minutes.
    6. In a small saucepan heat olive oil with remaining garlic. Toss the pasta with the olive oil and garlic mixture. Serve the prawns over the pasta with additional lemon slices on the side.

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    Reviews in English (142)


    I agree with most of the other reviews, and suggest the following alterations: reduce garlic cloves to 3 for a good garlic flavor w/out it being too overpowering, use 1/2 lb pasta so your shrimp does not get lost, use 1/4 cup of breadcrumbs so you taste the shrimp and not the crumbs, and use the juice of 1/2 lemon so the lemon does not overpower the shrimp. Top with parsley after everything is mixed for a nice presentation.  -  20 Oct 2002  (Review from Allrecipes US | Canada)


    This was awesome! I doubled the shrimp since my husband loves it, added a little bit more butter, but kept the crumbs the same. I substituted 1/2c chicken broth for the wine. I had about 20 cloves of garlic since my husband love that too. This turned out phenomenal!  -  26 Oct 2005  (Review from Allrecipes US | Canada)


    Very good! I used frozen med. shrimp already cooked; Italian breadcrumbs and light marg. Cut back a little on the lemon juice. Very tasty and will make again! Even my seafood-hating hubby liked it.  -  30 Jul 2001  (Review from Allrecipes US | Canada)