Prawn Linguine

Print Recipe

5 from 3 votes

Ready in less than 20 minutes, this prawn linguine is ideal for busy weeknights!

Prep Time5

Cook Time10

Total Time15

Course: Dinner, Lunch, Main Course

Cuisine: Italian

Diet: Gluten Free

Servings:

Author: James Wythe

Cost: £6

Ingredients

200 g linguine (or fettuccine, tagliatelle or spaghetti)
240 g raw prawns de-veined
250 ml cream I use soya (see substitutions for more options)
2 garlic cloves crushed
1 pinch red pepper flakes
1 handful fresh parsley chopped

Instructions

Boil the linguine in salted water as per packet instructions.
Heat a pan with a 1 tbsp oil, crush the garlic and add to the pan and fry together for 2 minutes until the garlic is sizzling.
Add the cream, raw prawns, red pepper flakes, salt and pepper and simmer until the prawns are pink.
Drain the linguine and add directly into the sauce along with the chopped parsley, pinch of salt and pepper and stir together until the linguine is coated in the sauce.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Store in an airtight container in the fridge for 3-4 days. Reheat in a pot/pan over low heat until piping hot or in the microwave. You may need to add some water or milk to loosen the sauce.

To Freeze: Freeze in an airtight container for 3-5 months. Defrost in the fridge and then reheat on the stove or in the microwave. You may need to add some liquid to loosen the sauce.

Tip 1: Feel free to add in some vegetables to add some more variety and colour to this dish.

Tip 2: If you love spicy dishes then you could add in freshly chopped chilli or even chilli flakes to taste.

Tip 3: You can substitute steak, chicken or sausage into this recipe if you aren’t vegan or vegetarian. If you are vegan/vegetarian you could use tofu if you wished.

Nutrition