Summer prawn and artichoke linguine

    40 min

    Prawns are sautéed with onion, garlic and a fresh mixture of artichoke hearts, lemon juice, lemon zest and white wine. Toss with parsley and linguine for a light summer meal.

    62 people made this

    Serves: 4 

    • 1 (500g) packet linguine
    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 1 clove garlic, crushed
    • 500g (1 1/4 lb) large prawns, peeled and deveined
    • 1 (400g) tin artichoke hearts, drained
    • 100ml (4 fl oz) white wine
    • 2 tablespoons lemon juice
    • 1 dessertspoon lemon zest
    • salt and freshly ground black pepper to taste
    • handful chopped fresh parsley

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Cook pasta according to packet instructions; drain and set aside.
    2. Sauté onion and garlic in oil for about 5 minutes. Add prawns to pan and cook for about 3 minutes. Stir in artichoke hearts, wine, lemon juice, lemon zest, salt and pepper. Heat to boiling over high heat. Reduce heat to low; simmer covered for 4 to 5 minutes.
    3. Toss with linguine and parsley. Serve immediately.

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    Reviews in English (59)


    Altered ingredient amounts. This was a big hit. I did use previous recommendations to double the lemon juice and zest which it definitely needed. I also did not use the onion but doubled the garlic. I will definitely make this again!  -  21 Jul 2008


    Something else. I liked the concept of this recipe, however, I needed more flavour. I added chopped red pepper for colour to the onions and 4 cloves of garlic. I mixed twice as much lemon zest with twice as much lemon juice and 100ml chicken stock along with a T of dijon mustard. I added the wine and broth to this mixture. I mixed 1 Tablespoon of cornflour in the mixture at the end. I added the pasta after that. It was very good.  -  21 Jul 2008


    This was very good. I think that next time I cook it I will add some cornflour and make the sauce a bit thicker. Also, I used the amount of linguine suggested, and it was way too much.  -  21 Jul 2008