Garlic and prawn linguine recipe
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- Seafood pasta
- Prawn pasta
Prawns are served with linguine pasta in a white wine and garlic sauce with fresh parsley for a quick and impressive main dish.
25 people made this
- 450g linguine pasta
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 2 shallots, finely diced
- 2 cloves garlic, minced
- 1 pinch dried chilli flakes (optional)
- 450g prawns, peeled and deveined
- 1 pinch coarse sea salt and freshly ground pepper
- 120ml dry white wine
- 1 lemon, juiced
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped fresh parsley leaves
- 1 teaspoon extra-virgin olive oil, or to taste
MethodPrep:20min ›Cook:20min ›Ready in:40min
- Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
- Melt 2 tablespoons butter with 2 tablespoons olive oil in a large pan over medium heat. Cook and stir shallots, garlic and chilli flakes in the hot butter and oil until shallots are softened, 3 to 4 minutes. Season prawns with salt and black pepper; add to the pan and cook until pink, stirring occasionally, 2 to 3 minutes. Remove prawns from pan and keep warm.
- Pour white wine and lemon juice into pan and bring to the boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Melt 2 tablespoons butter in pan, stir 2 tablespoons olive oil into butter mixture and simmer. Toss linguine, prawns and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.
Reviews & ratingsAverage global rating:(753)
Reviews in English (547)
I made this dish tonight; it turned out awesome. I had some mushrooms I was looking to use and sauteed them with the shallots and garlic.One step that should be added is to reserve one cup of the pasta water, which should be added just prior to adding the pasta and shrimp. This adds starch and helps give the sauce a smooth texture.-26 Jan 2013
loved it! Unfortunately, we ate it before I remembered to add a photo. I like my food a little spicy, so I added more red pepper and salt. Easy and delicious. Try it, you won't regret it!-18 Dec 2012
This dish was very easy and extremely tasty!! I'm so happy to find such an awesome dish to add to my favorites.Since I don't carry fresh lemons...and I'm usually a spur of the moment cook...I substituted the fresh lemon and pepper dashes with a Lemon Pepper seasoning. It turned out great and added the lemon flavor. :D-02 Jan 2013
Garlic and prawn linguine recipe - Recipes
Garlic Linguine Pasta with Prawns
Simple to make and taste deliscious
I shot this video near where I live in Mt Martha Australia, it’s a beautiful reserve named The Briars full of birdlife and Australian native animals. Linguine is a similar pasta to the fettuccine only narrower in width which originated in the Liguria region of Italy. This recipe is made with prawns or shrimps and is relatively quick to make. I used fresh or soft pasta, but you can also use dry, it will just take 10 minutes longer. Use lot’s of parsley and don’t skimp on the butter.
- 10oz - 300g Linguini pasta 10-12 prawns (shrimps) 4 garlic cloves 1 chilli 1 lemon 1/3 bunch of Italian parsley 1 cup of white wine ½ cup Parmesan cheese 3 tbsp – 40g butter 4 tbsp olive oil Salt and Pepper
Fill a large pot of water and bring to the boil. Add salt once boiling.
Wash, remove stalks and chop the parsley finely, keep aside. Remove the stalk from the chili, split in half, scrape away the seeds. Slice lengthwise in two or three, then chop finely, keep aside. Ensure your prawns (shrimps) are gutted and cleaned. Leave the tails on if any.
Place a large pan on high heat, add olive oil, chili and mince or grate the garlic. Lightly sweat for 30 seconds, add the prawns and caramelise each side. Deglaze with white wine, add grated zest of one whole lemon. Season with salt and pepper. Turn heat to very low.
Place your linguine pasta into the water. Loosen properly and cook as per directions on pack. I used soft fresh pasta that only takes 4 minutes. Cook one less minute as it will finish the last minute in the pan.
Add Parmesan cheese to your prawns (shrimps), add the butter and mix well until butter is melted. Add the chopped parsley, mix or toss until evenly distributed and serve immediately. Arrange the prawns on the outside of the pasta.
Creamy Prawn Linguine
Linguine with tomatoes, greens, and prawns in a buttery sauce = bomb.
prawns, peeled and deveined
crushed chilli flakes, plus more for garnish
freshly grated Parmesan, plus more for garnish
Freshly ground black pepper
- In a large pot of salted boiling water, cook linguine according to the package directions until al dente. Drain, reserving 120-ml pasta water, and return to pot.
- In a large pan over medium heat, heat oil. Add prawns and season with salt and pepper. Cook until prawns turn pink and cooked through, 4 minutes. Remove from pan and reserve on a plate.
- Add butter to pan then add garlic and chilli flakes and cook until fragrant, 1 minute. Add tomatoes to pan and cook until beginning to soften, 3 minutes. Season with salt and pepper. Add wine and cook until mostly reduced, 5 minutes.
- Add double cream, lemon juice, and Parmesan. Let simmer until sauce is thickened, 5 minutes. Add pasta, prawns, and kale and toss to coat. If sauce is too thick, add additional pasta water.
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Healthy Garlic & Chilli Prawn Linguine
T his Garlic & Chilli Prawn Linguine is effortlessly simple and is perfect for a midweek meal. Just double or triple the recipe to accommodate your family. The fresh lemon combined with a hint of chilli, garlic and parsley is just heaven.
- 200g linguine
- 1 tbsp olive oil + extra to drizzle
- 2 cloves garlic, finely diced
- 1 tsp chilli flakes
- 12 raw peeled prawns
- ½ lemon, zested and juiced
- Parsley, to garnish
- Boil slightly salted water in large saucepan, add linguine and cook according to packet instructions until al dente.
- While pasta is cooking, heat olive oil in large frying pan over medium heat and cook garlic and chilli flakes for 1–2 mins until fragrant.
- Add prawns and cook until pink and cooked through.
- Divide pasta into bowls and toss with lemon juice, zest and extra olive oil if desired.
- Season with pepper and top with extra parsley and chilli flakes.
Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.
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Global seafood consumption has quadrupled over the past 50 years and interest in environmentally conscious fish choices has grown. But.
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- 320g /11½oz linguine
- 200g/7oz frozen peas
- 1 tbsp extra virgin olive oil
- 1 large garlic clove, chopped
- large pinch chilli flakes
- 300–400g/10½–14oz cooked small prawns
- 250g/9oz mascarpone or 300ml/10fl oz double cream
- 100g/3½oz rocket
- 1 unwaxed lemon, juice and finely grated zest of ½ lemon
- salt and freshly ground black pepper
Cook the linguine in a saucepan of salted boiling water for about 10 minutes until al dente, adding the peas after 8 minutes.
Meanwhile, heat the oil in a large saucepan or frying pan over a medium heat and fry the garlic with the chilli flakes for 30 seconds, without colouring. Add the prawns and toss in the garlic. Stir in the mascarpone, rocket, lemon zest and juice and heat for a minute or so, or until the rocket wilts.
Drain the pasta and peas, add to the sauce and mix together. Season with salt and pepper. Make sure that the prawns, rocket and peas are evenly distributed before serving.
Cook pasta in a large saucepan of boiling, salted water for about 10 minutes, or until tender. Drain. Cover to keep warm.
Meanwhile, toss prawns in a large bowl with garlic and chilli.
Heat 1 tablespoon of the oil in a large, deep non-stick frying pan over a medium to high heat. Add prawns in two batches. Cook, in a single layer for about 2 minutes on each side, or until prawns lightly browned. Return all prawns to pan.
Add tomatoes, rind, pasta and remaining olive oil. Season with salt and pepper. Gently toss over heat for about 2 minutes, or until combined and hot. Remove pan. Stir in parsley and nuts.
Divide among serving bowls. Drizzle with a little extra oil. Serve with lemon.
- 1 pound uncooked linguine
- 1 tablespoon butter
- 3 tablespoons white wine
- 2 teaspoons grated Parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon chopped fresh parsley
- 1 pinch salt and pepper to taste
- 1 pound medium shrimp, peeled and deveined
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain.
In a medium saucepan, melt butter over medium low heat add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.
Increase heat to medium high and add shrimp to saucepan cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook.
Divide pasta into portions and spoon sauce on top garnish with Parmesan cheese and fresh parsley, if desired.
Editor's Note: If you saw this recipe in the "Vegetable Insurgency" article in the Jun/Jul/Aug 2015 issue of Allrecipes, we added 5 ounces of baby spinach to it. If you want to add more greens to this dish, add the spinach after you start cooking the shrimp. Then remove the pan from the heat so the spinach wilts and the shrimp don't overcook.
When Spot Prawn season is upon us, there&rsquos nothing I don&rsquot want to make with these fancy, delicious crustaceans. We took fresh spring asparagus and spot prawns and cooked them in a sauce made from white wine, fresh tomatoes, garlic, and cream, and cooked it on the pellet grill over a live wood fire.
This sauce is already one of my favorites. We&rsquod never done one quite like this before, and have a hard time comparing it to other sauces. It isn&rsquot like a typical wine sauce as we use in our Shrimp Pasta with Tomatoes and Basil, and it isn&rsquot a traditional cream sauce like we use in our Fettuccine Alfredo or Creamy Mushroom Pasta either.
The instructions for this recipe use a pellet grill like a Traeger, Camp Chef, Rec Tec, or one of the many, many other brands of pellet grills currently on the market. If you don&rsquot have a pellet grill or smoker, you can make this recipe right on your stovetop too. While I personally love the notes that cooking over wood fire provide, it isn&rsquot a &ldquomake or break&rdquo element of this particular dish. The star of this one isn&rsquot the smoke, it is most definitely the spot prawns.
What are spot prawns?
Spot prawns are wonderful little shrimp-like creatures that live off of the West Coast, and in the Puget Sound region of Washington State. They are delicate, tender, and buttery, and are often described as having a lobster-like flavor, or as being a cross between Dungeness crab and lobster.
We live right near some of the world&rsquos best Spot Prawn grounds, right on the Puget Sound&rsquos Hood Canal. Every year they open up days for recreational spot prawn harvesting, and we make a big family event out of it.
You can use Spot Prawns in any recipe that calls for shrimp.
2020 Spot Prawning
Do you live near the Puget Sound and want to try your hand at Spot Prawning? Check out this informative post from PNW Best Life!
Garlic Spot Prawn Linguine shopping list
Wondering if you have to hit the store? Here&rsquos the list of items you&rsquoll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- olive oil
- salt & black pepper
- fresh basil
- white wine
- Spot Prawns (or shrimp)
- heavy whipping cream
- parmesan cheese
- linguine noodles
How to make Garlic Spot Prawn Linguine
This is just the overview so you can see what you&rsquore actually getting into here. When you are cooking, you&rsquoll want to use the full recipe at the bottom of the page.
You&rsquoll need to blanch and peel the tomatoes. If that&rsquos not your thing, a can or two of diced tomatoes would also work here. Then, just put the rest of the sauce ingredients along with the tomatoes into a blender or food processor, blend, and bring the sauce up to a simmer on the stove for 10 minutes.
Put your asparagus and sauce into a large 10×13 high-sided grill-safe casserole dish, and put that dish into a preheated 400° grill. Let it simmer in the grill for 15-20 minutes. Stir mid-way through!
While your sauce is on the grill, cook your noodles. Don&rsquot undersalt the pot. It should taste salty like the sea!
Add the prawns to the pot
After 15 minutes of simmer time, add the shrimp into the simmering pot and let them cook for 5 more minutes.
Pull the simmering pot (carefully) off the grill, and let it stop simmering and cool for about 5 minutes. Add the cream and parmesan cheese, and then toss it all with the cooked pasta. Top with the rest of your basil, and enjoy!
What are the best things to serve with Spot Prawn Linguine?
This delicious pasta would be perfect next to a pile of our homemade Garlic Breadsticks, and a fresh salad with homemade Creamy Caesar Dressing.
Our Garlic Fry Bread would also be delicious too. If you are more in the mood for a vinaigrette instead of a creamy Caesar, our Greek Vinaigrette would be perfect.
Spot Prawn Linguine FAQ
Absolutely! If you don&rsquot have access to fresh spot prawns, you can use regular uncooked shrimp, boneless white fish, scallops, chunks of lobster, or a combination of those in this versatile pasta dish.
Store the leftovers in an airtight container in the fridge, and eat it within a day or two since it is seafood we&rsquore talking about here. The prawns are still going to be great the day after, but you do lose a little in the texture department once you get into reheating shellfish. It isn&rsquot significant enough to make me recommend against it.
The best way to reheat pasta is in the microwave. Typically I&rsquod advise that you keep the seafood as far away from the microwave as possible, but in this case it really is the best option. Just be careful not to over-do it or you&rsquoll wind up with a bigger chance of a rubbery second experience.
Ingredients for creamy seafood linguine
Whenever I read a recipe I like to have a look at the ingredients to see whether I have everything I need. To make it easy for you – I’ve listed the ingredients below. You can get the complete list of ingredients and full instructions for making seafood linguine on the printable recipe card at the end of this post.
This recipe is sufficient for 2 people, but you can easily increase the ingredients to serve more.
- Pre-cooked lobsters – I used 1 per person
- Frozen raw shrimp – don’t use the pre-cooked shrimp – it is are inclined to be rubbery. You can use either shelled or unshelled shrimp. If you buy unshelled shrimp you will have to peel them before cooking. Also try to get shrimp where the heads have already been removed – you get a lot more shrimp for your money!
- Butter – NOT margarine. This is used for cooking the shrimp, and also for making the sauce.
- Cornflour or cornstarch – used for thickening the sauce.
- Garlic – of course
- Milk and cream – for the lovely creamy sauce.
- Salt and pepper – for seasoning. As always, this is optional or according to your own taste.
- Linguine – you could use spaghetti if you prefer, or even tagliatelle or spaghetti.
CREAMY LEMON AND GARLIC PRAWN LINGUINE WITH PARMESAN CRUMB
Confession: I never liked prawns until just a few weeks ago. I know, crazy right? They’re so good! They just always kind of freaked me out if I’m honest. But I was on holiday at the start of the year and decided to order a prawn salad for lunch, and oh my god I’ve been missing out! So I’m very excited to bring you my first seafood recipe today. This creamy lemon and garlic prawn linguine is my new favourite date night dish… and by date night I mean dinner in my apartment with my housemate of course.
Oh my lord, this sauce is good. It’s amazing how the simplest things can be so delicious, and this sauce is only 5 ingredients. Garlic, white wine, cream, lemon juice and parmesan… that’s it! A magic combo in my opinion… creamy, zesty, cheesy… yummy! Let it simmer while the pasta cooks so the cream reduces and becomes luxurious and saucy.
The prawns are pretty simple too, just let them sit in some olive oil, paprika, salt and pepper while you prep the other ingredients. Cook them in a pan, take them out when they turn opaque and you’re done! Delicious food doesn’t have to be over-complicated. I also use frozen prawns and they work totally fine!
The parmesan crumb…
When I was thinking about how to make this dish extra special I realised one of the best ways to eat prawns is when they are coated in a crispy crumb, so I had to include that somehow. This is sort of a cheats way though but it’s just as good. All you have to do is toast some panko crumbs in a pan and toss with freshly grated parmesan and lemon zest. Just make sure the crumbs have cooled down first otherwise the cheese will melt. Sprinkle the mixture on top of your lemon and garlic prawn linguine to add a delicious crunch!
More pasta recipes to try:
If you try this creamy lemon and garlic prawn linguine let me know in the comments!