Prawn Linguine

A flavourful and satisfying pasta dish featuring succulent prawns in a rich, savoury sauce, perfect for a quick weeknight dinner.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package instructions until al dente (firm to the bite). Before draining, reserve about 150ml of the starchy pasta water. Drain the linguine and set aside.

Step 2

Sauté Aromatics: While the pasta cooks, heat the olive oil in a large frying pan or deep skillet over medium heat. Add the sliced garlic and chopped chilli (if using). Sauté gently for 2-3 minutes until the garlic is fragrant and lightly golden. Be careful not to burn it.

Step 3

Cook Prawns: Increase the heat to medium-high. Add the peeled and deveined prawns to the pan. Cook for 2-3 minutes, stirring occasionally, until the prawns turn pink and opaque. Do not overcook. Remove the prawns from the pan and set aside.

Step 4

Build Sauce: Pour the homemade prawn stock into the same pan. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. If using, add the halved cherry tomatoes and simmer for 3-5 minutes until they start to soften.

Step 5

Emulsify & Combine: Reduce the heat to low. Add the cooked linguine to the pan. Gradually add the cubed butter, stirring constantly, allowing it to melt and emulsify into the sauce. Add a splash of the reserved pasta water as needed to create a glossy, cohesive sauce that coats the pasta.

Step 6

Finish: Return the cooked prawns to the pan and toss gently to combine and warm through. Season generously with salt and freshly ground black pepper.

Step 7

Serve: Serve immediately, garnished with fresh chopped parsley if desired.

Step 8

Prawn Stock is Key: Using your homemade prawn stock will make a significant difference to the depth of flavour in this dish.

Step 9

Adjust Seasoning: Taste the sauce before adding the pasta and adjust salt and pepper as needed. The prawn stock and butter will contribute a lot of flavour.

Step 10

Spice Level: Adjust the amount of chilli to your preference, or omit it entirely for a milder dish.

Step 11

No Vinegar: This recipe is specifically designed to be free from vinegary tastes, allowing the natural sweetness of the prawns and richness of the stock to shine.