Prawn Linguine
To all my pasta loving friends, I’m so excited to share this delicious, easy prawn linguine with you! It’s the perfect weeknight dinner to come home to thats totally effortless.
I’m talking big and bold flavour hits of chilli, capers and garlic. YAS!!!
What I love about food is that every recipe created has a story behind it.
Well, you all know how much I love food and how much I love talking about food 🙂 It’s what fires me up and gets me excited! So here is the story behind this recipe.
Last year in November we went on a family holiday to Port Douglas and We loved it!
We stayed in an apartment at the Pullman sea temple which was perfect for our family of 5.
The resort was beautiful, weather was perfect every day and most important the food and the coffee was on point.
When traveling with the family It can be hard to find kid friendly places to eat where the food is actually good. Port Douglas had this sorted. There was an abundance of great cafes and restaurants.
During our stay we met some fellow Melburnians and they recommended that we try a restaurant called Salsa bar and grill.
I ordered the crab linguini and it was sensational!
After coming back home to Melbourne I had been dreaming of this pasta. I was literally already planning my trip back there.
Prawn Linguine
When a family friend of ours showed me a similar recipe that he had been making for years I was thrilled.
This recipe uses prawns as the star of the dish and I love cooking with prawns. They take next to no time to cook and pair so well with pasta.
The sauce is made using fresh tomatoes instead of tinned. This is great for saving time but it also gives the pasta a beautiful freshness and lightness.
The recipe did have a crazy amount of butter which I don’t think is necessary. So to keep the pasta lighter and healthier I have significantly reduced the amount of butter. Without compromising the flavour.
When I’m searching for weeknight meals to make for the family I want healthy, satisfying and speedy. This ticks all the right boxes.
I love how quick and easy it is to make for a weeknight dinner but It’s also fancy enough to make for when friends come over.
What are linguine
Linguine are a variety of pasta which I would describe as the middle ground between spaghetti and fettuccine in terms of the width. In Italy, linguine are typically paired with fish and oil based sauces like Cacio e Pepe and pesto.
Linguine translates to little tongues and this shape of pasta comes from the Liguria region of Italy.
In this recipe the linguine can be substituted for spaghetti or fettuccine.
What you will need to make prawn linguine
- Dried or fresh linguine
- Butter
- Garlic
- Small red chilli (optional, if your cooking for the family why not leave it on the side so the grown ups can add it as they please)
- Capers (I use the baby ones as they are very cute)
- Dry white wine (make sure you add an extra cup to this recipe and thats for the cook!)
- Australian prawns, you want these peeled but with the tails left intact
- vine ripe tomatoes or mixed colour cherry tomatoes
- Flat leaf parsley
- Parmesan cheese
How to make prawn linguine
Cook pasta according to the packet instructions.
Meanwhile add butter to a large fry pan on medium heat. Once foaming add garlic, chilli (if using) and capers and cook for 2 minutes.
Next, add wine and cook for a few minutes until the wine has reduced by almost half.
Add prawns and cook for 2 minutes or until they change colour.
lastly add tomatoes and parsley and stir through until combined. Remove from heat.
Once the linguine are cooked, use tongs to transfer the pasta straight from the pot to the frypan. Adding a little of the pasta water, toss all together.
Serve with a drizzle of extra virgin olive oil and Parmesan cheese.
Buon Appetito 🙂
If you ever plan a family trip to Port Douglas I can give you my list of top places to eat and drink.
Until then these linguine will do me just fine.
X
You may also like these pasta dishes
- Creamy spinach and ricotta pasta
- Spaghetti bolognese
- Italian pastina with peas
- Creamy salmon pasta
- Tuscan ravioli soup
Tools to make the job easier
Prawn Linguine
Ingredients
- 500 g Linguine pasta
- 50 g butter
- 3 cloves garlic thinly sliced
- 1 small red chilli thinly sliced (optional)
- 3 tbs baby capers
- ½ cup dry white wine
- 300 g Australian prawns peeled but tails left intact
- 400 g vine ripe tomatoes or mixed colour cherry tomatoes
- small bunch flat leaf parsley finely chopped
- parmesan to serve
Instructions
- Cook pasta according to packet instructions.Â
- Meanwhile add butter to a large fry pan on medium heat. Once foaming add garlic, chilli (if using) and capers. Cook for 2 minutes.
- Add wine and cook for a few minutes until the wine has reduced by almost half.Â
- Add prawns and cook for 2 minutes or until they change colour.Â
- Add tomatoes and parsley and stir through until combined. Remove from heat.
- Once linguine are cooked, use tongs to transfer the pasta to the fry pan. Adding a little of the pasta water, toss all together. Serve with a drizzle of extra virgin olive oil and Parmesan cheese.Â
Sounds delicious. Shrimp are a wonderful source of protein. The added veggies make this nutritious. Must try!
🙂 🙂
This prawn linguine looks great! Sounds like a perfect recipe for summer!
Thanks Maureen! very true 🙂
This dish looks amazing! I’ll have to put it on the list to make!
Awesome! Thanks gabby 🙂
Thanks for sharing this recipe. I love prawn so I am definitely going to have to try it!
Thank-you!! let me know how it goes 🙂
Yum! That looks so good.
Bailey its so good!!
This looks so good!
Thank you Gina It’s one of my favs 🙂