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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 dish – it’s ready in 15 minutes.
Garlic Prawn Linguine – 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.
This will serve 2 (with leftovers for lunch) and takes 15 mins.
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Garlic Prawn Linguine
February 18, 2024Ingredients
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.
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