Lemon Garlic Prawn Linguine

Juicy king prawns and linguine in a light garlic, lemon and chilli butter sauce with fresh parsley.

TIME BREAKDOWN
Prep: 8 min
Cook: 15 min
Total: 23 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 350g dried linguine
  • 2 tbsp olive oil
  • 30g butter
  • 4 cloves garlic, thinly sliced
  • 1/2 tsp chilli flakes
  • 400g raw peeled king prawns
  • Zest and juice of 1 lemon
  • 100ml fish or vegetable stock
  • 3 tbsp chopped fresh parsley
  • Salt and black pepper to taste

Method

  1. Cook the linguine in salted boiling water according to the packet instructions. Reserve a mugful of cooking water, then drain.

  2. Heat the oil and half the butter in a large frying pan over a medium heat. Add the garlic and chilli flakes for 1 minute until fragrant but not brown.

  3. Turn up the heat, add the prawns and cook for 2 to 3 minutes until pink all over.

  4. Pour in the stock, lemon zest and juice and simmer for 2 minutes.

  5. Add the linguine, remaining butter, parsley and a splash of cooking water. Toss until glossy, season and serve.