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Chilli-Garlic-Prawn-Linguine

Chilli & Garlic Prawn Linguine Recipe

For added convenience, you can use cooked prawns rather than raw — just stir them into the pan at the same time as the pasta and ensure that they’re heated through before serving. You can use any type of pasta to make this dish. If you don’t want to use white wine, you can use a splash of white wine vinegar and 50ml water instead. 

Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

  • 5 tbsp olive oil, plus extra for drizzling
  • 100g breadcrumbs
  • Small bunch of parsley, leaves picked and chopped, plus extra to serve
  • 5 garlic cloves, crushed
  • 1 red chilli, thinly sliced
  • 60ml white wine
  • 320g Barilla Linguine
  • 500g raw prawns, peeled and de-veined
  • Juice of half a lemon
  • Salt and black pepper

To serve:

  • Chilli oil (optional)
  1. Heat half of the olive oil in a large pan over a medium heat. Add the breadcrumbs. Cook for 5-6 minutes until the breadcrumbs are golden and crisp. Stir in the chopped parsley and half of the crushed garlic. Cook for another 1-2 minutes, then transfer to a bowl and set aside.
  2. Return the pan to a medium-high heat and add the remaining olive oil. Add the remaining garlic and the chilli and cook for two minutes.
  3. Add the wine and allow to bubble for 2-3 minutes, scraping any sticky bits from the bottom of the pan using a wooden spoon.
  4. Bring a large pot of salted water to a boil and cook the linguine to al dente according to the package instructions. Drain the pasta, reserving about 250ml of the cooking water.
  5. Add the prawns to the garlic and chilli mixture and cook for 3-4 minutes. Squeeze in the lemon juice and season with salt and black pepper.
  6. Add the pasta to the pan with the prawns, adding a splash or two of the pasta cooking water to bring the sauce together. Toss everything to combine, then divide between serving bowls. Top with the toasted breadcrumbs and finish with fresh parsley and a drizzle of chilli oil, if desired.

Per Serving 646kcals, 122.8g fat (3.7g saturated), 65.4g carbs, 1.7g sugars, 41.2g protein, 1.4g fibre, 0.513g sodium

See More Recipes 

This gorgeous recipe is courtesy of our sister website easyfood.ie. Easy Food is Ireland’s go-to source for all things food. It is the ultimate cooking and kitchen guide for home cooks, from fail-safe recipes to expert tips from our very own custom-built test kitchen. Visit easyfood.ie for more great recipes, and don’t forget to pick up a copy of our magazine!


About the Author

Easy Food is Ireland's No.1 food magazine and always answers the question, “What’s for dinner?". It is the ultimate kitchen and cooking guide for home cooks, with every issue containing a delicious mix of cooking tips, budget recipes, easy meal ideas and nutritional information. We have step-by-step recipes with accompanying cook-along videos on our YouTube channel, as well as practical information from Home Economics teachers in each issue. There’s something for everyone, as young cooks can flip to the Kids’ Kitchen section for fun kitchen tips, kid-friendly cooking products and a cut-out-and-keep recipe that they’re sure to love! Check out Easy Food on Facebook, Twitter, Instagram and YouTube.
 

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