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Prawn linguine
Also known as linguine ai gamberi · shrimp linguine · linguine con gamberetti · prawn pasta
Linguine with prawns, blistered cherry tomatoes, garlic and a little chilli, finished with the pan’s own juices. Sweet shellfish, sharp tomato.
Typical serving
560 kcal
usually 440–710 kcal
 Protein | 28 g |
|---|---|
 Carbs | 72 g |
 Fat | 18 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Ingredients
Serves 2 · dimmer marks are storecupboard
- 170gdried linguine
- 240gprawns — raw and shell-off; cooked ones only get tougher
- 2 tbspolive oil
- 20gbutter
- 3garlic cloves
- 150gcherry tomatoes
- 1chilli
- 1lemon
- 1 handfulflat parsley
Method
6 steps
chop · 7mGarlic sliced, chilli sliced, tomatoes halved, parsley chopped, prawns patted dry. Everything ready before the pan goes on.
boil · 9mLinguine into well-salted water. It is the clock for everything else, so the pan starts when the pasta does.
fry · 6mGarlic and chilli gently in the oil until fragrant and barely coloured, then the tomatoes pressed down with the back of the spoon until they slump and give up their juice.
- fry · 3m
Prawns in on a high heat in one layer, turned once. Ninety seconds a side: opaque through and curled into a loose C is done, and anything tighter than that is already too far.
fold · 3mPasta in straight from the water with a good splash of it and the butter, tossed hard until the sauce goes glossy and clings.
finish · 2mLemon squeezed over off the heat, parsley through, salt. No cheese — it flattens shellfish, and this is the one plate where that rule is worth keeping.
Worth knowing
The sauce is mostly emulsion — starchy pasta water beaten into the oil — a technique, not an ingredient, and invisible on the plate.
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