We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Seafood pasta
- Prawn pasta
Very tasty dish that can easily be modified to replace the prawns for cooked chicken or beef. Quick, tasty and ready in under 30 minutes!
Angus, Scotland, UK
2 people made this
- 40g dry linguine
- 3 to 5 sprays garlic spray oil
- 25g chopped red onion
- 35g chopped mixed bell pepper
- 15g chopped fresh chilli
- 100g frozen cooked prawns (defrosted)
- 2 teaspoons grated Parmesan cheese
- 10g garlic butter
- 1 to 2 pinches cracked black pepper
- 1 to 2 pinches ground ginger
- 1 to 2 pinches dried chilli flakes
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Bring a saucepan of lightly salted water to the boil and add the linguine. Cook according to the instruction on the packet, or until al dente, about 9 to 10 minutes.
- Meanwhile, spray the garlic oil into a frying pan over a medium heat and cook and stir the onion, pepper and chilli for a few minutes until tender. Add the prawns and Parmesan cheese and cook for a further 2 to 3 minutes then stir in the garlic butter.
- Drain the linguine and add to the prawns and vegetables; toss in the pan to mix. Finally add the black pepper, ginger and chilli flakes and cook 1 to 2 minutes.
Recipe author's nutrition calculations: Calories = 297, Carbs = 24g, Fat = 13g, Protein = 22g.
See it on my blog
Reviews & ratingsAverage global rating:(0)
Reviews in English (0)
- 320g /11½oz linguine
- 200g/7oz frozen peas
- 1 tbsp extra virgin olive oil
- 1 large garlic clove, chopped
- large pinch chilli flakes
- 300–400g/10½–14oz cooked small prawns
- 250g/9oz mascarpone or 300ml/10fl oz double cream
- 100g/3½oz rocket
- 1 unwaxed lemon, juice and finely grated zest of ½ lemon
- salt and freshly ground black pepper
Cook the linguine in a saucepan of salted boiling water for about 10 minutes until al dente, adding the peas after 8 minutes.
Meanwhile, heat the oil in a large saucepan or frying pan over a medium heat and fry the garlic with the chilli flakes for 30 seconds, without colouring. Add the prawns and toss in the garlic. Stir in the mascarpone, rocket, lemon zest and juice and heat for a minute or so, or until the rocket wilts.
Drain the pasta and peas, add to the sauce and mix together. Season with salt and pepper. Make sure that the prawns, rocket and peas are evenly distributed before serving.
Cook pasta in a large saucepan of boiling, salted water for about 10 minutes, or until tender. Drain. Cover to keep warm.
Meanwhile, toss prawns in a large bowl with garlic and chilli.
Heat 1 tablespoon of the oil in a large, deep non-stick frying pan over a medium to high heat. Add prawns in two batches. Cook, in a single layer for about 2 minutes on each side, or until prawns lightly browned. Return all prawns to pan.
Add tomatoes, rind, pasta and remaining olive oil. Season with salt and pepper. Gently toss over heat for about 2 minutes, or until combined and hot. Remove pan. Stir in parsley and nuts.
Divide among serving bowls. Drizzle with a little extra oil. Serve with lemon.
Creamy Prawn Linguine
Linguine with tomatoes, greens, and prawns in a buttery sauce = bomb.
prawns, peeled and deveined
crushed chilli flakes, plus more for garnish
freshly grated Parmesan, plus more for garnish
Freshly ground black pepper
- In a large pot of salted boiling water, cook linguine according to the package directions until al dente. Drain, reserving 120-ml pasta water, and return to pot.
- In a large pan over medium heat, heat oil. Add prawns and season with salt and pepper. Cook until prawns turn pink and cooked through, 4 minutes. Remove from pan and reserve on a plate.
- Add butter to pan then add garlic and chilli flakes and cook until fragrant, 1 minute. Add tomatoes to pan and cook until beginning to soften, 3 minutes. Season with salt and pepper. Add wine and cook until mostly reduced, 5 minutes.
- Add double cream, lemon juice, and Parmesan. Let simmer until sauce is thickened, 5 minutes. Add pasta, prawns, and kale and toss to coat. If sauce is too thick, add additional pasta water.
BUY NOW £39.00, ProCook Professional Granite Non-Stick Frying Pan
Prawn linguine recipe
This wonderfully light prawn linguine recipe is the perfect healthy supper for the family. The zesty and fiery chilli dressing is an optional extra but works so well with this fishy dish. It’s also a good one to learn for all future seafood dishes – it could even be used as a marinade for chicken and salmon fillets. You could make the dressing in advance and keep chilled until ready to cook the pasta and prawns to add – it’s always best to make the prawn linguine on the day. Even still it’s a quick and stylish supper to serve to friends too, and minimal stress for the cook. If you fancy switching in prawns for King prawns then that would make a tasty addition to this prawn linguine! This delicious recipe is best made and eaten on the same day for the best taste and freshness.
Use Ingredients You Have
First, you'll need some prawns to be a prawn linguine. Fortunately, I'd bought these a few weeks ago and frozen them for a later date. If you don't have them, then you might like my tuna, sweetcorn pasta.
Other ingredients you could use:
- dried spaghetti
- rice - it doesn't need to be linguine!
- broccoli florets
Use whatever you have to bulk your meals out with healthy food to help stay full for longer.
Notes about this recipe
Where’s the full recipe - why can I only see the ingredients?
At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.
We’ve helped you locate this recipe but for the full instructions you need to go to its original source.
If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.
King Prawn Linguine by HelloFresh
Ready in just 30 minutes, HelloFresh&rsquos King Prawn Linguine is ideal for a busy mid-week supper to serve all the family. View the original recipe here.
All the ingredients needed to make this recipe can be purchased from your local shop or supermarket, although you might wish to buy your king prawns from your local fishmonger. While pre-packed chilled or frozen prawns can be convenient, you can never be sure of exactly how fresh they are and they&rsquore never quite as big as the ones you see at the fish market. Ask the fishmonger to peel and de-vein the prawns &ndash it&rsquoll save you the job later!
You could also make this dish using spaghetti, but linguine is the ideal vessel for the rich, silky tomato sauce because its narrow, ribbon-like structure enables it to glide through the sauce.
King Prawn Linguine is filling enough to eat alone, but it tastes even better sprinkled with freshly grated Parmigiano Reggiano and teamed with pungent garlic bread. To drink, serve a crisp Sauvignon Blanc to complement the prawns.
Super Easy Prawn Pasta with Tomato, Garlic and Chilli
This super easy super tasty tomato, garlic and chilli prawn pasta is one of my absolute favourites. King prawns are the king of seafood so if you can – switch to these over regular prawns, you won’t regret it.
As this dish is ready in less than 15 minutes, it’s the perfect super quick saturday/sunday lunch or midweek dinner. The sweetness of the king prawns and the cherry toms goes so well with the punchiness of the chilli.
How to make a basic pasta sauce
Pasta sauce is so often something we go to the supermarket for when actually it’s so easy to make at home. All you need is a blender or food processor, a good quality tin of tomatoes and then whatever flavour you’d like to add in. For example, if it’s garlic and chilli, through those in before the tomatoes to cook out for a minute. Or if you’re aiming for basil and parmesan, add those in last as both basil and parmesan lose their flavour when cooked out.
Super simply though, start with onions as a base, add your garlic and herbs then add your tinned tomatoes and blend all together.
How to cook pasta (and not just for this prawn pasta recipe)
Most people think pasta is easy. Stick it in a pan of boiling water, wait 10 minutes, drain and throw it on the plate then put your topping on. However, most people are wrong. Pasta should never be cooked this way. It needs time to finish cooking in the sauce, time to absorb all that delicious flavour, and most importantly, chance to be more than boring plain pasta.
So, without further ado, here is my foolproof method for cooking pasta:
- Fill a large saucepan with boiling water and 1-2 tsp salt
- Add your pasta and stir
- Set the timer for 8 minutes (for dried pasta that is)
- Stir every 2-3 minutes
- When the timer goes off, remove and drain the pasta from the pan
- Add the pasta to your sauce and finish cooking in the sauce for a further 1-2 minutes or until your pasta is how you like it
Simples. Try it, I promise you, once you have you’ll never go back to making pasta the old way again.
The cayenne pepper is optional, however I find it gives the sauce a little more depth and heat, completely up to you if you want to include it though!