Prawn & Tomato Linguine
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!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 1x
- Category: Dinner
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Season well with black pepper and a little salt.
- 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.
- 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.