Prawn Linguine - Authentic Italian Recipe
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
495 kcal
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Course
Main Course
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Cuisine
Italian
Prawn Linguine - Authentic Italian Recipe
Description
Prawn Linguine - Authentic Italian Recipe features cleaned, headless king prawns gently sautéed with cherry tomatoes and garlic in olive oil, with parsley adding aromatic freshness. The linguine is cooked just al dente and combined with the prawn-tomato sauce, finished with a splash of lemon zest to brighten the flavors. Red chili flakes can be included for a subtle heat.
The cooking method involves briefly stir-frying the prawns in the tomato-garlic base, then tossing everything with cooked pasta, using reserved pasta water to adjust the sauce’s consistency if needed. This method preserves the delicate flavor and texture of the prawns while ensuring the pasta is well-coated.
This dish is best served immediately while hot, allowing the seafood flavors to shine at their freshest. The balance of acidity from the tomatoes and lemon works with the sweet prawns, making it suitable as a main course for a seafood dinner.
For preparation, some prawns can be chopped to enrich the sauce texture, and leftover pasta should be stored carefully and consumed within a few hours to maintain seafood safety and quality.
Ingredients
- 2 tablespoon extra-virgin olive oil
- 1 garlic halved, clove
- 200 g cherry tomato cut into quarters lenghthwise
- 320 g linguine
- 700 g king prawn no heads and shells, cleaned
- 1 teaspoon red chili flakes optional
- 2 tablespoon parsley finely chopped, + 1 sprig
- 1 tablespoon lemon zest
Instructions
- Heat a large skillet over medium heat, add the garlic followed by the tomatoes and a sprig of parsley, and stir-fry for a few minutes, stirring often.
- Bring a large pot of lightly salted water to a boil, then cook the pasta al dente, about 8 minutes for linguine.
- Add the red chili flakes (if using ) into the skillet, followed by the cleaned king prawns. I like to add whole king prawns first, then a handful of chopped ones, to give more texture to the sauce. Stir fry them for a couple of minutes, until they're pink and cooked through. Pour in a splash of white wine at this point if you like. Remove the parsley and garlic from the pan and discard them, then sprinkle the lemon zest all over the prepared sauce.
- Drain the pasta, reserving a cup of pasta water. Add the pasta into the skillet, and sauté all the ingredients for a minute. If your sauce it's too dry, pour in a little of the reserved pasta water.
- Stir to combine all the ingredients, then turn the heat off. Sprinkle some chopped parsley all over the linguine, season generously with freshly cracked black pepper and serve immediately.
Notes
- Chopping about one-third of the prawns adds more texture and flavor to the sauce.
- Leaving some prawns with shells can enhance presentation on top of the pasta.
- Serve the dish immediately while hot to enjoy the freshest seafood flavor.
- Refrigerate leftovers promptly and consume within a couple of hours; avoid freezing due to seafood spoilage risk.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Calories | 495kcal | 25% |
| Carbohydrates | 64g | 21% |
| Protein | 35g | 70% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 221mg | 74% |
| Sodium | 1009mg | 42% |
| Potassium | 500mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 709IU | 14% |
| Vitamin C | 14mg | 16% |
| Calcium | 122mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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