This garlic prawn linguine is a properly punchy dish. It’s for the garlic lovers – especially when served with garlic bread.
Just 10 minutes walk from my house, there’s an Italian restaurant (Made in Italy, if you’re interested), and when you walk past, you get that aroma of cooking garlic. It’s madly moreish and enticing. And this dish reminds me of that smell.
This is a perfect weeknight pasta dish – it’s ready in 15 minutes.
The Ingredients
This recipe uses raw, peeled king prawns. Prawns are one of those ingredients that can be very expensive, or can be on offer for a really good price – but they might not be the raw king prawns I’ve specified. So, here are some tips:
- Frozen raw king prawns could be used instead. Add them at the same time as specified in the recipe, but cook for an extra 2 minutes at this stage.
- Precooked king prawns can be used. Cook the recipe as normal.
- Smaller prawns can be used (but the dish won’t have that great meaty bite that king prawns bring).
The white wine in the dish is optional, but if you don’t use it, add a splash of water instead.
The garlic bread is also optional- but delicious! Why wouldn’t you want to double down on the garlic??
To customise – and if you wanted to add some vegetables – you could add frozen peas or a handful of spinach at the same time you add the prawns. It’s absolutely delicious as it is, though.
You could also switch the linguine for spaghetti or tagliatelle if that’s easier for you to get hold of – any long pasta will work here.
Garlic Prawn Linguine
Ingredients
For the pasta:
- 400 g linguine
- 1 tbsp olive oil
- 200 g raw king prawns
- 6 cloves garlic
- 1 small glass white wine
- 1 small handful parsley chopped
For the garlic bread:
- 4 slices ciabatta
- 3 cloves garlic
- 40 g margarine
- 40 g grated parmesan
Instructions
- For the garlic bread, preheat the oven to the highest setting. Finely chop the garlic and mix with the margarine and parmesan in a small bowl. Spread the mixture over the sliced ciabatta, then bake in the oven for 8-10 minutes until golden and bubbling.
- For the pasta, cook the linguine according to packet instructions in a large pan of boiling water. Drain, then return to the pan.
- Meanwhile, slice the garlic. Heat the oil in a saute pan over a medium heat and add the garlic and prawns. Cook for 1 minute, then pour in the white wine. Allow to simmer until the prawns are completely pink.
- Pour the prawn and wine mix over the linguine and add the chopped parsley, then mix well. Serve with the garlic bread and a little grated parmesan.
More quick and easy pasta recipes to enjoy:
- 15 Minute Creamy Chorizo and Leek Pasta
- 15 Minute Creamy Garlic Mushroom Pasta
- Parma Ham, Fig and Blue Cheese Spaghetti
- 4 Ingredient Pea and Cream Cheese Pasta
- Mushroom, Courgette and Ricotta Pasta
- Garlic, Chilli and Prawn Tagliatelle
- Quick and Easy Tagliatelle
- Artichoke and Pancetta Pasta
- Pancetta, Broccoli and Dolcelatte Rigatoni
- Tuna, Black Olive and Tomato Pasta
- Pesto Pasta with Feta and Green Olives
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This delicious dish has become one of my favorite pasta dishes. It is so easy to make and always hits the spot!
This pasta was super quick and so flavorful!
This is the perfect quick, easy and delicious meal my family needs.
This is delicious! I love garlicky prawns so this is right up my alley. Can’t wait to make it again!
I made this linguine for dinner last night and it was fantastic! I loved how quick and easy it was!
how beautiful
This looks awesome. I’m on a little diet to get rid of that holiday weight, so I was thinking about making this with zucchini noodles instead. I’ll definitely try it!
Oh my goodness, this looks delicious!
Awesome recipe thanks for sharing 🙂
This looks delish ~ thanks for the post as I love a tasty meal that’s quick and easy..
Take care & happy cooking to ya, from Laura
Thanks Laura, glad you like it!
Fantastic, I love garlic and prawns great combo
I’ll definitely be making this! Looks delish! I’m scared of cooking prawns as I have a tendency to overcook them. Hehehe.
Thanks Rosie! Hope you enjoy it. The prawns take no time at all to cook – as soon as they’re pink, they’re done!