Tomato and Prawn Linguine
A bright, summery pasta that pairs succulent prawns with a fresh tomato sauce, accented by a hint of heat and citrus zest. The dish balances rich umami with clean, vibrant flavors, making it a quick yet impressive dinner for any occasion.
Maker: Notorious Foodie
From: Facebook(view original)
Prep Time
15 min
Cook Time
20 min
Servings
Recipe details are AI-assisted from Notorious Foodie. Check the original source for creator context, updates, allergens, and any details the extraction may have missed.
About this saved recipe
Ingredients
- 14 oz linguine
- 8 4/5 oz prawns
- 0.35 oz fresh parsley
- 1 medium lemon
Sauce
- 2 tbsp olive oil
- 3 clove garlic
- 1/2 tsp red chili flakes
- 4 medium tomatoes
- to taste salt
- to taste black pepper
- 1 medium lemon zest
- 1 medium lemon juice
Instructions
- 1Bring a large pot of salted water to a boil, add the linguine and cook until al dente, about 8-10 minutes; drain, reserving a cup of pasta water, and set aside.
- 2While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- 3Add the minced garlic and red chili flakes to the skillet and sauté for 1 minute until fragrant, being careful not to brown the garlic.
- 4Add the diced tomatoes to the skillet and cook, stirring occasionally, for about 5 minutes until they break down into a thick sauce; if the sauce looks dry, add a splash of the reserved pasta water.
- 5Season the tomato sauce with salt, black pepper, lemon zest, and lemon juice, stirring to combine.
- 6Add the peeled and deveined prawns to the sauce and cook for 3–4 minutes, stirring gently, until the prawns turn pink and are just cooked through.
- 7Add the cooked linguine to the skillet, tossing to coat the pasta evenly with the sauce; if needed, add more reserved pasta water to achieve a silky consistency.
- 8Stir in the chopped fresh parsley and adjust seasoning with additional salt, pepper, or lemon juice if desired.
- 9Serve the linguine immediately, garnished with extra parsley and a wedge of lemon on the side.