Linguine With Garlic Prawns

By The Weekly  

March 12, 2018

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Whip up this really satisfying pasta dish made with fresh linguine and juicy king prawns, spiced with garlic and red chillies.   

  • Cook: 15 mins
  • Yields: 4 Servings


750 g uncooked king prawns

1 quantity Fresh Pasta, cut into linguine, or 400 g dried linguine

⅓ cup (80 ml) extra virgin olive oil

3 cloves garlic, sliced thinly

2 small red chillies, seeded, sliced thinly

2 tbsps finely chopped fresh flat-leaf parsley, plus extra to serve

Lemon halves, to serve


1Shell and devein prawns. Butterfly prawns by cutting along the centre back without cutting all the way through.

2Cook pasta in a large saucepan of rapidly boiling salted water until al dente. Reserve ½ cup cooking water, drain.

3Meanwhile, heat 1 tbsp of the oil in a large frying pan for 1 to 2 mins or until just cooked through. Remove from pan.

4Add remaining oil, garlic and chilli to pan; cook over medium to high heat for 1 min or until fragrant but not coloured.

5Add the cooked pasta, prawn and chopped parsley to garlic mixture in pan. Toss to combine, adding a splash of reserved pasta cooking water if necessary. Serve with lemon halves and extra parsley.

Photo: John Paul Urizar/