Garlic and prawn linguine

    (392)
    40 min

    Prawns are served with linguine pasta in a white wine and garlic sauce with fresh parsley for a quick and impressive main dish.


    1 person made this

    Ingredients
    Serves: 6 

    • 450g linguine pasta
    • 2 tablespoons butter
    • 2 tablespoons extra-virgin olive oil
    • 2 shallots, finely diced
    • 2 cloves garlic, minced
    • 1 pinch dried chilli flakes (optional)
    • 450g prawns, peeled and deveined
    • 1 pinch coarse sea salt and freshly ground pepper
    • 120ml dry white wine
    • 1 lemon, juiced
    • 2 tablespoons butter
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon finely chopped fresh parsley leaves
    • 1 teaspoon extra-virgin olive oil, or to taste

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

    1. Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
    2. Melt 2 tablespoons butter with 2 tablespoons olive oil in a large pan over medium heat. Cook and stir shallots, garlic and chilli flakes in the hot butter and oil until shallots are softened, 3 to 4 minutes. Season prawns with salt and black pepper; add to the pan and cook until pink, stirring occasionally, 2 to 3 minutes. Remove prawns from pan and keep warm.
    3. Pour white wine and lemon juice into pan and bring to the boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Melt 2 tablespoons butter in pan, stir 2 tablespoons olive oil into butter mixture and simmer. Toss linguine, prawns and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.

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    Reviews & ratings
    Average global rating:
    (392)

    Reviews in English (307)

    by
    110

    I made this dish tonight; it turned out awesome. I had some mushrooms I was looking to use and sauteed them with the shallots and garlic. One step that should be added is to reserve one cup of the pasta water, which should be added just prior to adding the pasta and shrimp. This adds starch and helps give the sauce a smooth texture.  -  26 Jan 2013  (Review from Allrecipes US | Canada)

    by
    54

    loved it! Unfortunately, we ate it before I remembered to add a photo. I like my food a little spicy, so I added more red pepper and salt. Easy and delicious. Try it, you won't regret it!  -  18 Dec 2012  (Review from Allrecipes US | Canada)

    by
    40

    This dish was very easy and extremely tasty!! I'm so happy to find such an awesome dish to add to my favorites. Since I don't carry fresh lemons...and I'm usually a spur of the moment cook...I substituted the fresh lemon and pepper dashes with a Lemon Pepper seasoning. It turned out great and added the lemon flavor. :D  -  02 Jan 2013  (Review from Allrecipes US | Canada)

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