
By Simon Esner
Linguine with Prawns, Tomato and Fresh Chilli (for 2)
16 steps
Prep:10minCook:20min
Updated at: Sat, 04 Oct 2025 11:00:10 GMT
Nutrition balance score
Good
Glycemic Index
40
Low
Glycemic Load
33
High
Nutrition per serving
Calories662.9 kcal (33%)
Total Fat18.5 g (26%)
Carbs82.4 g (32%)
Sugars11.3 g (13%)
Protein34.9 g (70%)
Sodium799.1 mg (40%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings

180glinguine

200graw prawns frozen
thawed, peeled and deveined

1 x 400gtin chopped tomatoes

80gonion
small, finely chopped

2garlic cloves
finely sliced

1fresh red chilli
deseeded and finely sliced, adjust to taste

2 Tbspolive oil

1 Tbsptomato purée

75mldry white wine

Salt

black pepper
freshly ground

fresh parsley
chopped, optional

Lemon wedge
to serve
Instructions
Step 1
• Bring a large pot of salted water to the boil.
Step 2
• Cook the linguine until al dente (about 9–10 minutes).
Step 3
• Reserve 100 ml of the pasta water, then drain.
Step 4
• Heat olive oil in a wide frying pan over medium heat.
Step 5
• Add the onion and cook 5 minutes until soft.
Step 6
• Stir in garlic and chilli, cook 1 minute until fragrant.
Step 7
• Add the tomato purée and cook for 1 minute.
Step 8
• Pour in the white wine, let it bubble for 2 minutes.
Step 9
• Stir in the chopped tomatoes, season well, and simmer 10 minutes until slightly thickened.
Step 10
• Once the sauce is ready and the pasta nearly cooked, add the thawed prawns directly to the sauce.
Step 11
• Cook gently for 3 minutes, stirring occasionally, until the prawns just turn pink and firm. Do not overcook.
Step 12
• Add the drained linguine to the pan with the sauce.
Step 13
• Toss everything together for 1–2 minutes over the heat, loosening with a little reserved pasta water if needed.
Step 14
6. Finish and serve
Step 15
• Sprinkle with parsley.
Step 16
• Serve immediately with a squeeze of lemon and a drizzle of olive oil.
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