Ready in just 20 minutes, this delicious Prawn and Tomato Linguine recipe is the perfect Mediterranean-style pasta dish to enjoy on summer evenings. Bursting with flavour from fresh herbs, just-burst cherry tomatoes and lots of lemon and garlic it’s elegant enough for an at-home date night, but simple enough for everyday!

This prawn pasta recipe is inspired by Desert Island Dishes guest Clodagh Mckenna. In her episode she shared with us that the dish she cooks most often is linguini with prawns, which inspired us to create our own perfect version — we like it with tomatoes and lots of parsley.

Garlic and chilli are key to this and it’s all so simple and so good. We think linguine works particularly well and do try to get the best prawns you can. Clodagh recommended the Duchy Organic prawns from Waitrose and we can confirm that they are great!

Ingredients

What we love about this simple Prawn and Tomato Linguini recipe is that it all comes together with not many ingredients, and really quickly. But, with all recipes like this, success relies on using the very best ingredients you can afford!

• linguine (we like the bite using linguini adds here, but any long pasta shape you can twirl around your fork will work!)
• raw prawns (quality really matters here so if you can’t find fresh ones you’re happy with choose good quality frozen ones instead, these are often peeled and frozen still on the boats so they tend to be quite fresh)
• fresh garlic (you don’t want to substitute with dried or powdered here as it won’t work with the freshness of the dish)
• red chilli (fresh and finely chopped, leave the seeds in if you like some heat. In a pinch, a generous pinch of dried chilli flakes from a fresh jar would make a worthy substitute — but not ones you’ve had for a while which will have gone dull and hard!)
• cherry tomatoes (in the height of summer, good larger tomatoes, roughly chopped would also work)
• fresh parsley (dill or basil would also work)
• lemon juice
• olive oil (we like the flavour of extra virgin here, but a good quality lighter olive oil you’d usually use for cooking would be good too)
• salt and pepper

Frequently Asked Questions

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Prawn & Tomato Linguine

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This easy Prawn and Tomato Linguine recipe takes just 20 minutes to make, perfect for summer dinners when the tomatoes are at their best. It’s also easily customisable with whatever types of pasta, seafood and fresh herbs you have on hand!

• Author: Margie
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2 1x
• Category: Dinner

Ingredients

Scale 1x2x3x

• 175g linguine
• 150g good quality raw prawns
• 2 cloves garlic, crushed
• 1 red chilli, finely chopped
• 2 small handfuls of cherry tomatoes, cut in half
• small handful of parsley
• juice of 1/2 lemon
• 2 tbsp olive oil
• salt and pepper

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Instructions

1. First up, cook your linguine in boiling salty water. I always tend to opt for 1 minute less than the cooking time – but keep testing it and see.
2. While the pasta is cooking: add a little olive oil to a pan and then gently fry the garlic and chilli. Cook for just 30 seconds before adding the prawns. Cook for a few minutes until the prawns turn pink. Then add the halved tomatoes and cook for another minute or so.
3. Season well with black pepper and a little salt.
4. Save a little of the pasta cooking water and then drain the pasta when cooked. Add the pasta to the sauce – give it all a good mix. Add the lemon juice, and the chopped parsley. Loosen with a little of the pasta cooking water if it needs it.
5. Serve immediately and enjoy!

Notes

You should not re-heat prawns once cooked. But, if you make this with shorter pasta shapes instead leftovers are good eaten cold.