Name: Linguine with garlic prawns
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 4
Ingredients: 750 gram uncooked king prawns; 400 gram dried linguine pasta; 1/3 cup (80ml) extra virgin olive oil; 3 clove garlic, sliced thinly; 2 small red chillies, seeded, sliced thinly; 2 tablespoon finely chopped fresh flat-leaf parsley, plus extra to serve; lemon halves, to serve

Linguine with garlic prawns

It's shrimply the best.

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Serves 4

Prep

Cook

12M

Total

20M

Recreate this restaurant quality favourite dish in the comfort of your own home with our beautiful garlic prawn linguine recipe, complete with marinated seafood tossed through buttery light pasta. You can easily adjust the amount of chilli to suit your own tastes or to make suitable for kids or add extra for a real kick to your meal.

Pasta is an unbelievably versatile pantry staple; it’s quick, it’s simple, and with just a few fresh ingredients, it can be transformed in to a delicious, comforting midweek meal.

Prawns have become an Australian summer staple but these sensational shellfish are great to enjoy all year round whether you prefer Banana, Tiger or King varieties.

Looking for more pasta recipes or more prawn recipes?

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Ingredients

750 gram uncooked king prawns

400 gram dried linguine pasta

1/3 cup (80ml) extra virgin olive oil

3 clove garlic, sliced thinly

2 small red chillies, seeded, sliced thinly

2 tablespoon finely chopped fresh flat-leaf parsley, plus extra to serve

lemon halves, to serve

Method

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.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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