• Quick
  • Serves 4
  • 8 mins prep
  • 12 mins cook

Linguine with garlic prawns

Triple tested. For your success every time.

Recreate this restaurant favourite at home with beautiful garlic prawn linguine recipe, complete with marinated seafood tossed through beautifully light pasta.


Linguine with garlic prawns

  • 750 g uncooked king prawns
  • 400 g dried linguine pasta
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 cloves garlic, sliced thinly
  • 2 small red chillies, seeded, sliced thinly
  • 2 tbsp finely chopped fresh flat-leaf parsley, plus extra to serve
  • lemon halves, to serve


Linguine with garlic prawns

  1. Shell and devein prawns. Butterfly prawns by cutting along the centre back without cutting all the way through.
  2. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Reserve ½ cup cooking water; drain.
  3. Meanwhile, heat 1 tablespoon of the oil in a large frying pan over high heat; cook the prawns for 1-2 minutes or until just cooked through. Remove from pan.
  4. Add remaining oil, garlic and chilli to pan; cook over medium-high heat for 1 minute or until fragrant but not coloured.
  5. Add the cooked pasta, prawns and chopped parsley to garlic mixture in pan. Toss to combine, adding a splash of the reserved pasta cooking water if necessary. Serve with lemon halves and extra parsley.
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