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A fast, fiery linguine with juicy king prawns, garlic, chilli and lemon.
This garlic and chilli king prawn linguine is the one to cook when you want something that feels special but takes barely 20 minutes. Plump prawns meet garlic, a hit of chilli, white wine and lemon, all folded through the pasta. It is light, sharp and on the table before you have really got going.
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Prep 10 min
Cook 15 min
Total 25 min
Easy
Scale:
- 400g Linguine
- 350g, peeled Raw King Prawns
- 4 cloves, thinly sliced Garlic
- 1-2, finely chopped Red Chilli
- 100ml White Wine
- 1, zest and juice Lemon
- 3 tbsp Olive Oil
- handful, chopped Fresh parsley
- to taste Salt and pepper
Tags:
prawns pasta seafood italian quick chilliPreparation
- Cook the linguine in plenty of salted boiling water until al dente. Scoop out a cup of pasta water before you drain it.
- While that cooks, heat the olive oil in a large pan and gently fry the garlic and chilli for 1 minute until fragrant.
- Add the prawns and cook for 2 minutes until they just turn pink, then pour in the white wine and let it bubble for 1 minute.
- Stir in the lemon zest and juice, then the drained linguine, tossing with a splash of the reserved pasta water until it comes together into a glossy sauce.
- Stir through the parsley, season and serve straight away.
Tips from the ZestyPlate Kitchen
- Keep an eye on the prawns; two minutes is normally all it takes before they overcook.
- That ladle of starchy pasta water is what pulls the sauce together and helps it cling to the linguine.
- Judge the chilli by your own taste and deseed it if you want a gentler heat.
Frequently Asked Questions
Yes. Defrost them fully and pat them dry so they sear in the pan rather than stewing.
A splash of chicken or fish stock with an extra squeeze of lemon does the trick.
Certainly. Spaghetti or tagliatelle work just as well.
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