Prawn Linguine

Quick, easy, zesty and fresh, this pasta dish is not reliant on a heavy sauce to deliver a punch.


Prawn linguine with chilli and coriander

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people


  • 340 g dried linguine
  • 1 tsp butter
  • 1 tsp olive oil
  • 300 g raw king prawns
  • 4 spring onions chopped
  • 1 clove garlic chopped
  • 2 red chillis de-seeded and finely chopped
  • 2 tbsp lemon juice
  • 2 tbsp chopped fresh coriander
  • 1 pinch maldon salt


  1. Cook the linguine in boiling water as per the packet instructions. 

  2. Meanwhile, heat the butter and oil in a frying pan and cook the chilli, spring onions and garlic for 2-3 minutes until softened but not browned. 

  3. Add the prawns and cook for a further few minutes until pink and cooked through. 

  4. Remove from the heat, add the lemon juice and coriander then season with a little salt to taste. 

  5. Drain the linguine and toss through with the prawn mixture until all the pasta is coated in the liquor. 

  6. Serve immediately on warmed plates with a sprinkle of coriander and lemon wedges. 

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Inline Feedbacks
View all comments