Linguine with prawns flavoured with chilli, lemon, garlic and parsley. One of the tastiest seafood pasta dishes you will try and it’s all ready in less than 15 minutes!
I came up with this recipe when I was on holiday in Sardinia a couple of years ago, where the majority of our meals were based around the fresh seafood on offer and most nights we ate pasta. This dish is perfect to eat anytime of year – it’s a great al fresco meal for the summer, but also extremely flavourful and warming in the colder months too. I love this recipe because fresh flavours are brought together to create an amazing seafood dish that takes hardly any time to make and has to be one of the best dinners you could eat! Just eating this dish transports me back to the beautiful sunny Italian island!
Pasta dishes are definitely one of my specialities! Pasta is a very versatile ingredient, I have shared many different creations on the blog so far, including this spaghetti with marinara sauce and this delicious pesto linguine with halloumi cheese and roasted tomatoes.
This linguine gamberi is truly one of my go-to quick dinner recipes. It would definitely be my last meal on earth – I LOVE anything with garlic butter!
The recipe is based on one of my favourite pasta sauces, aglio e olio – which is simply a sauce made out of garlic oil, you can also add some pepperoncino (chilli flakes) if you like too! All you have to do to make this dish is cook some linguine or any other of your favourite pasta shapes, flavour the oil with garlic, red chilli and lemon, then gently cook the prawns. Add some butter – which adds the indulgence and helps keep the prawns tender and then toss together with the cooked drained pasta. It couldn’t be any simpler!
I don’t know anyone who wouldn’t love a bowl of this pasta for their dinner! Comfort food to the max. This is sure to impress anyone who tries it! Serve with a big glass of chilled white wine for the ultimate dinner, perfect for any night of the week! Enjoy the recipe guys!
(Serves 4 portions)
500g dried spaghetti
225g raw tiger prawns, cleaned and de-veined
2 tablespoons olive oil
2 – 3 large cloves garlic, finely chopped
1 red chilli, deseeded and finely chopped
1 unwaxed lemon, zest + juice of half
1 tablespoon chopped parsley
1. Cook the linguine in salted boiling water according to the packets instructions.
2. Once the pasta is near enough cooked, add the olive oil to a large frying pan. Gently sauté chopped garlic, chilli and lemon zest until fragrant, then add the prawns and the lemon juice and continue cooking for about 3 minutes or until they start to turn pink in colour.
3. Once the prawns are cooked add the butter and cook on a medium heat to warm the prawns completely through and melt the butter. Toss the drained pasta and prawns together in the pan. I also like to sprinkle over a little freshly grated parmesan too. Serve in pasta bowls and enjoy!
Original recipe posted October 2013
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Enjoy the recipe!