Prawn Linguine

Prawns are an absolute crowd pleaser! They work well with almost all kinds of seasoning and boast a wonderful, firm texture that makes them an ideal addition to pasta. If you’d like to create a delicious prawn and pasta combination at home, give our simple Prawn Linguine a try!

Print Recipe

Prawn Linguine

Course

Main Dish

Cuisine

Italian

Servings

Ingredients

• 300 g linguine pasta
• 200 g sugar snap pea trimmed
• 2 tbsp olive oil
• 2 large garlic cloves finely chopped
• 1 large seeded red chilli finely chopped
• 20-25 peeled king prawns raw
• 10 halved cherry tomatoes
• 1 hadful fresh basil leaves

Course Main Dish Cuisine Italian Servings Ingredients 300 g linguine pasta 200 g sugar snap pea trimmed 2 tbsp olive oil 2 large garlic cloves finely chopped 1 large seeded red chilli finely chopped 20-25 peeled king prawns raw 10 halved cherry tomatoes 1 hadful fresh basil leaves

Instructions

1. Cook the pasta in accordance with the instructions on the packet - or until al dente. Add the sugar snap peas roughly 1 minute before pasta is fully cooked.
2. Meanwhile, heat the oil in large frying pan and add garlic and chilli. Cook at a gentle heat for about 30 seconds. Add in the prawns and cook at a high heat whilst stirring regularly until they turn pink.
3. Add the tomatoes and cook till they’re soft. Drain the pasta and sugar snaps and combine with prawn mixture.
4. Tear the basil leaves and add them to the pasta. Mix them in with salt and pepper to taste.