Traditional recipes

King prawn linguine recipe

King prawn linguine recipe

  • Recipes
  • Ingredients
  • Pasta
  • Seafood pasta
  • Prawn pasta

A thoroughly enjoyable light and easy meal, which takes about 30 minutes in total. Always suggest good quality king prawns.

West Midlands, England, UK

9 people made this

IngredientsServes: 4

  • 2 cloves garlic
  • 2 seeded red chillies (Scotch bonnet for hot)
  • 6 vine tomatoes
  • 500g linguine
  • chilli oil and lemon oil, if not then olive oil
  • 500g raw fresh peeled king prawns
  • 1 squeeze tomato puree
  • juice of 1 lemon
  • 1 glass white wine
  • sea salt and freshly ground black pepper, to taste

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

  1. Peel and finely chop the garlic and the chillies. Slice the vine tomatoes and put aside.
  2. Put large pan of salted water on to boil, once boiling, add the linguine and cook for approximately 7 to 8 minutes, or according to the instructions on the packet until al dente.
  3. After 2 minutes of the pasta cooking, add a couple of lugs of chilli and lemon oil to a frying pan on a medium heat. Add chopped garlic and chillies, fry for approximately 1 minute.
  4. As the garlic begins to turn golden, add the tomatoes and stir for a few minutes, then add the prawns and stir for another minute.
  5. Scoop out a small amount (about 40ml) of pasta water and add half of the water to the prawns, along with the tomato purée. Stir and simmer for a couple of minutes.
  6. When the pasta is ready, scoop out and then drain (with cold water) into a colander. Tip the linguine into the pan of sauce, squeeze in the juice of the lemon and the white wine and stir well. If the sauce is a bit thick, add a splash of the reserved cooking water to loosen it. Taste and season accordingly, with salt and pepper, then divide between your plates.

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Prawn linguine recipe

A prawn linguine recipe for a delicious, 20-minute dish - plump juicy prawns are combined with the fresh flavours of lemon, spring onions, garlic and a kick of chilli before being added to deliciously al dente linguine.

W e can't go to Italy right now, so bring Italy to you with this speedy dinner – prawn linguine. Fresh zesty lemon, fiery chilli and a healthy dose of garlic add flavour to the plump, sweet prawns and an Italian measure of olive oil makes it slick and saucy.


Try more of our delicious pasta recipes.

Recipe: King Prawn Linguine in a Tomato and Caper Sauce

Weekends are when I spend the most amount of time cooking, but during the week I tend to fancy something quick and simple, so I can spend more time watching trash TV, socialising, reading or of course, blogging. Pasta, risottos, stir-fries and salads, among others, are excellent foods for this.

There are many different types of pastas, but of the lot linguine is my fav as it works really well in saucy dishes. Prawns take next to no time to cook and are great in recipes that you want to knock-up quickly. I’ve used them both as the ‘star’ ingredients in this king prawn linguine in tomato and caper sauce dish, as it has a nicely balanced sauce that allows the prawns to shine, good contrast of textures, and feels a bit fancier than the standard spaghetti (which would also work in this recipe).

How to make this creamy garlic prawns recipe?

1. Boil the linguine two minutes less than recommended on the package.

2. Meanwhile, melt the butter in a large pan, add the prawns and cook for five minutes until slightly brown.

3. Add the garlic and cook for a minute until fragrant.

4. Add the wine, herbs, and chili flakes and simmer for 5 minutes until the wine evaporates.

5. Stir in the double cream, creme fraiche, and parmesan, cook for another minute until all creamy and bubbly and stir the pasta in.

6. Season to taste, add the lemon juice and parsley and serve immediately.

And that’s it! Creamy prawn linguine with a hint of lemon on the table in the time you would scroll on the phone to decide what takeaway to order.

If you liked this prawn linguine (pasta con gamberi) recipe, check out some of my other quick pasta recipes:

Looking for more delicious inspiration? Follow Skinny Spatula on Instagram, Facebook, and Pinterest!

  1. 1 Heat the olive oil in a frying pan over a medium heat and add the garlic. Cook for a minute or two until caramelised and golden. Meanwhile, cook the pasta in a pan of boiling salted water.
  2. 2 Add the cherry tomatoes to the pan with the garlic. Add the Cook with M&S rose harissa paste and mix well, then continue to cook and reduce while the pasta cooks.
  3. 3 Add the prawns to the pan alongside the garlic and cook for a couple of minutes. When the pasta is still slightly al dente, add it to the frying pan along with 6 tbsp of the pasta cooking water.
  4. 4 Toss everything together until the pasta is perfectly cooked and the sauce is glossy, then add the parmesan and toss through the sauce. Spoon into bowls and serve with a handful of rocket in each.

If anybody is thing of making this I highly recommend that you do


Absolutely delicious. Slightly spicy and super easy to make. Thoroughly recommend!


Superb. Easy and delicious. I added a spoon of Mascarpone to make it extra creamy

Prawn Linguine

This wonderful, simple dish delivers hugely on flavour and can be prepared in a short space of time, making it a perfect midweek go-to.

For this recipe, the prawns have been peeled and deveined. However, you can roast or grill the prawns whole in their shells for even more flavour. Allow to cool then peel and toss through the pasta at the end.

Servings: 2 Main Course
Prep Time: 10 Mins
Cook Time: 15 Mins
Total: 25 Mins

  • 180g Dried Linguine
  • 10 Gambero Rosso Prawns
  • 2 Cloves of Garlic
  • 1 Red Onion
  • 1 Large Handful of Vine Ripened Cherry Tomatoes
  • 2 Tbsp Extra Virgin Olive Oil
  • A Pinch of Dried Chilli or Fresh Chilli
  • 175ml White Wine
  • 1 Small Bunch Parsley
  • A Squeeze of Lemon Juice
  • Parmesan to Finish
  • Salt & Pepper

Prepare the prawns. Twist and pull off the heads. Using your thumb gently break the leg segments from head to tail. Leaving the tail intact, peel back the shell and remove. The shells can either be discarded or kept to make a stock for a separate dish.

Devein the prawns by either using kitchen tweezers to pull the intestinal tract out from the head end or lay the prawns on a chopping board, and using a small pairing knife make an incision along the length of the back and remove it this way.

Fill a large saucepan with water and place on a high heat and bring to the boil.

F inely dice the red onion and garlic. Slice the cherry tomatoes in half and roughly chop the parsley.

In a heavy-based sauté or high sided frying pan heat some olive oil and fry the onion and garlic with a pinch of salt.

After the onion and garlic have cooked for 2-3 minutes, add the tomatoes and cook until soft. Turn up the heat, add the white wine and chilli. Bring to the boil and reduce the heat to a simmer.

In a heavy-based frying pan heat some olive oil on a medium heat. Season the prawns and fry for a few minutes, turning occasionally, until cooked. Add a squeeze of lemon and set aside to rest.

Once the water in the saucepan is boiling add the pasta and a pinch of salt. Stir to ensure no clumps occur and cook for 4 minutes or until al dente, strain the pasta and retain a small amount of the water in case the sauce needs a little more body.

Check the seasoning and consistency of the sauce, adding seasoning and/or a splash of pasta water if necessary.

The viscosity of the sauce should coat the pasta but not be swimming in it. Once happy, toss the pasta, prawns and parsley into the sauce and mix well.

King prawn linguine recipe - Recipes

This recipe is beautiful and simple. Freshly sauteed King Prawns dashed with a healthy spoonful of garlic and a pinch of red chilli. What could be easier!? Really fresh, really quick, perfect for a midweek meal – try this King Prawn Pasta with Chilli and Garlic.

Sometimes when I’ve had a long day, or I just really don’t have the energy to cook, I want a great pasta dish that takes no time at all to whip up. I do ALWAYS have frozen bolognese sauce in my freezer, but it’s good to have variety. Prawns are so easy and quick to cook, they are a winner. They are also extremely versatile and go with so many things.

You could make this with ready cooked prawns, I used raw in this recipe. If they are frozen follow the directions as below and check they are fully heated through before you continue to step 4. Alternatively add straight to the pan with the shallots if they are chilled.

If you want to prep this ahead, I would just prep the shallots, chilli, garlic and veg and store in the fridge. The prawns take no time to cook so it really makes no sense to do them in advance. If you overcook them they will also become tough. It is nice though to have the other ingredients ready to chuck in. I guess you could cook the entire dish and put in the fridge but then you lose the whole freshly cooked pasta beauty, and the texture won’t be as great so I wouldn’t recommend it. Same goes for freezing, I would freeze the uncooked prawns rather than the whole dish.

Prawn Fettuccine Alfredo

Fettuccine alfredo is one of life's greatest comfort foods. It's creamy, cheesy, carb-y, and super super flavourful. We especially love this version because the prawn adds lots of extra flavour and some lean protein to boot! Make sure to avoid the common mistakes listed below and you'll master this dish in no time.

Overcooking the pasta.

Nothing is worse than a bowl of mushy pasta. We're going for al dente in this recipe&mdashaka it should still have some bite. This can be especially tricky when you're adding cooked pasta back to a hot pan because it will actually get cooked a little bit more. We recommend tasting your pasta for doneness a 3 to 4 minutes before the box recommends. There should still be a bit of firmness in the centre of your fettuccine. That means, given a little extra cooking time in the skillet you make the sauce in, it'll come out perfectly.

Overcooking the prawn.

Never underestimate how fast prawns can cook. Depending on their size and the heat of your pan they could cook in literally one minute, so keep an eye on them! As soon as they turn from grey and translucent to pink and opaque, they're good to go! Set them aside on a plate and continue with the sauce. Just don't ditch anything they've left behind in the pan! Those juices (sorry) will help flavour your sauce and make it so much better.

Curdling the sauce.

One of the secrets to making an extra creamy alfredo sauce is the addition of an egg yolk. In order to incorporating that yolk without cooking it, you need to make the sauce in a specific order. After you've added your flour, add your cold milk and cream first, so that when you drop your yolk in, it won't start cooking immediately. When you do drop your yolk in, whisk it in to the sauce immediately and you won't have any problems. If it still sounds risky to you, you can whisk together your double cream, milk, and yolk and pour it into your pan as a homogenous mixture.

Using cheap parm.

This creamy sauce is totally dependent on the cheese. Most of the pre-grated parmesan cheeses sold at the grocery store are mixed with preservatives in order to prevent caking and keep the pre-grated cheese dry. Unfortunately, this can lead to a less than favourable texture, and can make it more difficult for the cheese to melt. If you can, splurge for a real piece of Parmigiano Reggiano (or another hard cheese like Locatelli or Pecorino Romano). It'll make your alfredo sauce a bit more smooth and creamy.

Ingredients Tips

In typical Italian fashion, you basically need just three main ingredients, plus some aromatics and extra-virgin olive oil.

Choose your ingredients wisely, quality is the key here!

Most pasta shapes will go well with this seafood dish. Penne, spaghetti, fusilli and of course linguine are the best options.

My only recommendation is to use high-quality pasta for the best result.

Whenever possible, go for bronze-cut pasta made in Italy (Gragnano pasta is my favourite), which is slightly coarser than usual commercial pasta.

Its unique texture makes it the best vehicle for a great sauce.


Feel free to choose your favorite prawns for this king prawn pasta recipe.

Fresh or frozen raw jumbo prawns are my go-to option, they’re big and juicy and taste amazing.

Buy fresh shrimp with shells and heads, if you can. However, peeled and butterflied prawns make the job easier, so you choose!

For a convenient alternative, go for regular raw prawns, they’re smaller but much more cost-effective, and they still taste great.

You can use canned or fresh tomatoes to make this easy prawn tomato pasta.

If you’re going to use canned tomatoes, the best ones to look for is the San Marzano variety.

They grow in Italy, in the Campania region, and have a PDO (protected designation of origin) status.

If you opt for fresh tomatoes choose cherry or Piccadilly tomatoes, San Marzano or Roma tomatoes.

You don’t need to peel cherry and Piccadilly tomatoes, but if you use other varieties, I recommend you blanch the tomatoes, remove their peel and deseed them before use.

Garlic: Add it chopped, grated, or leave it whole for a more subtle flavor.

Lemon: Add a little lemon zest for a refreshing note, it brings this dish to a whole new level

Chili: If you like a little bit of heat, you can easily make chili prawn linguine by adding a generous pinch of red chili flakes. Even better if they come from Calabria, Italy, the region is famous for its amazing chili!

A quick and easy pasta recipe in 4 simple steps

Here are the simple steps and video recipe, to make the best prawn linguine you ever had. You can find the full printable recipe at the bottom of the post.

Step 1 – Pan-fry the cherry tomatoes

Heat a skillet over medium heat, add the garlic followed by the tomatoes and a sprig of parsley, and stir-fry for a few minutes.

Step 2 – Add the prawns

Add the cleaned king prawns into the skillet. I like to add whole king prawns first, then a handful of chopped ones, to give more texture to the sauce.

Stir fry them for a couple of minutes, until they’re pink and cooked through. Pour in a splash of white wine at this point if you like. Remove the parsley and garlic from the pan and discard.

Step 3 – Cook the pasta

Bring a large pot of lightly salted water to a boil, then cook the pasta al dente, about 8 minutes for linguine.

Drain the pasta, reserving a cup of pasta water. Add the pasta into the skillet, and sauté all the ingredients for a minute.

If your sauce it’s too dry, pour in a little of the reserved pasta water.

Step 4 – Mix everything together and serve

Stir to combine all the ingredients, then turn the heat off.

Sprinkle some chopped parsley all over the linguine, season generously with freshly cracked black pepper – et-voila, it’s all ready to hit your dinner table.

Tips for the BEST King Prawn Linguine

For the most amazing result, here are my cooking tips:

  • Once you have shelled and deveined the prawns, you can leave the tail on or chop it off.
  • I like to chop ⅓ of the prawns into tiny bits, to make the sauce richer.
  • Cook the pasta al dente. Al dente means the pasta has still a firm bite when you drain it, usually 2-3 minutes before the cooking time set on your package instructions.
  • When you add the pasta into the skillet and sauté it together with the prawns, a little starch from the pasta is released and creates an embracing creamy sauce, so don’t skip this step.
  • Always keep ½ a glass of pasta cooking water at hand. If the pasta gets too dry while you sauté it, adding the reserved water to make it creamy again.
  • White wine is optional, you can add a splash for extra flavor, but it’s really not necessary in this kind of recipe.

Storage tips

Linguine with prawns should be served nice and hot straight away. You can keep them in the fridge for a couple of hours, but remember that seafood spoils easily.

I do not recommend eating it the next day or freezing leftovers.

More pasta recipes to try:

Did you make this recipe?

Please let me know how you liked it! Leave a comment and/or a rating below, and share a picture and tag @thepetitecook on Instagram!

Bursting with flavour, this classic Italian prawn linguine recipe makes a fantastic option for a quick delicious meal!

Prawn Linguine with a Creamy Rose Harrisa Sauce

A Mediterranean-inspired king prawn linguine recipe with a creamy sauce and a touch of spice. A wonderful quick midweek dinner your family will love. Why not serve up some antipasti before this easy prawn linguine meal and dine just like they like do in Italy?


220g Linguine
1 tbsp. Taggiasca Extra Virgin Olive Oil
150g Raw Peeled King Prawns
4 Spring Onions, finely sliced
50g Cherry Tomatoes, quartered
2 tsp. Rose Harissa
120ml creme Fraiche
A squeeze of lemon juice
1 handful of basil leaves, finely chopped
Parmesan for serving
Sea salt and freshly ground black pepper


220g Linguine
1 tbsp. Taggiasca Extra Virgin Olive Oil
150g Raw Peeled King Prawns
4 Spring Onions, finely sliced
50g Cherry Tomatoes, quartered
2 tsp. Rose Harissa
120ml creme Fraiche
A squeeze of lemon juice
1 handful of basil leaves, finely chopped
Parmesan for serving
Sea salt and freshly ground black pepper

Cook the linguine in a pan of boiling salted water until al dente or as directed on the packet. Drain in a colander, reserving some of the cooking water, and set to one side.

Heat the oil in a large frying pan over a medium heat and add the prawns, spring onions and tomatoes. Mix well and cook, stirring occasionally, for 3-4 minutes, or until the prawns are just cooked through.

Add the Belazu Rose Harrisa Paste, creme fraiche and lemon juice. Season with a pinch of salt and black pepper. Mix well and bring to the boil.

Add half the basil and tip in the cooked pasta. Add a few tablespoons of the cooking water and mix everything together really well so that the sauce completely coats the lovely linguine. Divide between two serving bowls and top each bowl with the remaining basil.

Watch the video: Γαριδομακαρονάδα. Άκης Πετρετζίκης (December 2021).