4.7 from 180 votes
Prawn Linguine - Authentic Italian Recipe
This Prawn Linguine combines king prawns and cherry tomatoes cooked in olive oil with garlic and parsley, tossed with al dente linguine. The optional red chili flakes add a gentle heat balanced by fresh lemon zest, offering a lively seafood pasta that highlights simple, fresh ingredients. Chopping some prawns enhances the sauce texture while whole prawns can be left for presentation.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
4
Calories:
495 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 495
% 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.