Chilli Prawn Linguine
Elevate your weeknight dinner game with this vibrant and flavor-packed Chilli Prawn Linguine! Tender linguine is tossed in a light, zesty sauce infused with the heat of fresh red chilli, the aromatic richness of garlic, and the brightness of lemon juice and zest. Succulent, pan-seared prawns take center stage, complemented by sweet, blistered cherry tomatoes and a sprinkle of fresh parsley for a burst of freshness. This quick and easy pasta dish comes together in just 25 minutes, making it perfect for busy nights or an elegant dinner for two. Whether you're craving a touch of spice or the bold flavors of Mediterranean-inspired cuisine, this Chilli Prawn Linguine will not disappoint!
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Recipe Information
Ingredients
- 250 g Linguine
- 300 g Raw prawns (peeled and deveined)
- 2 tablespoons Olive oil
- 3 Garlic cloves (finely chopped)
- 1 Red chilli (finely sliced)
- 200 g Cherry tomatoes (halved)
- 2 tablespoons Lemon juice
- 1 Zest of 1 lemon
- 2 tablespoons Fresh parsley (finely chopped)
- 1 teaspoon (to taste) Salt
- 0.5 teaspoon (to taste) Black pepper
Instructions
Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the linguine aside.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chopped garlic and sliced red chilli, and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the raw prawns to the skillet. Cook for 2-3 minutes on each side or until the prawns are pink and opaque. Remove the prawns from the skillet and set aside.
In the same skillet, add the halved cherry tomatoes and a pinch of salt. Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Return the cooked prawns to the skillet, then add the lemon juice, lemon zest, and 2 tablespoons of the reserved pasta water. Stir everything together to combine.
Add the drained linguine to the skillet and toss to coat in the sauce. If the pasta seems dry, add a little more reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Season with additional salt and black pepper to taste. Remove the skillet from the heat and sprinkle the dish with chopped fresh parsley.
Serve immediately, garnished with extra parsley or a wedge of lemon if desired.
Nutrition Facts
Calories |
1017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2826 mg | 123% | |
| Total Carbohydrate | 94.6 g | 34% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 8.8 g | ||
| Protein | 89.8 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 285 mg | 22% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1629 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
