Written for one request, published for everyone
Garlic and Chilli Prawn Linguine
Linguine tossed with prawns, sliced garlic, chilli and lemon in olive oil.
- Total
- 22 min
- Hands on
- 18 min
- Serves
- 2
- Method
- hob
- Cuisine
- Italian
Per serving · estimated
- Energy
- 655 kcal
- Protein
- 34 g
- Fat
- 25 g
- Carbs
- 73 g
Method
Step 1 of 11
Bring a large pot of well-salted water to the boil.
Salt
Step 2 of 11
Slice the garlic thinly.
Garlic
Step 3 of 11
Slice the chilli into thin rings.
Red chilli
Step 4 of 11
Chop the parsley and cut the lemon in half.
Flat-leaf parsley
Lemon
Step 5 of 11
Add the linguine to the boiling water and cook until al dente.
Linguine
Step 6 of 11
Heat the olive oil in a wide frying pan over medium heat.
Olive oil
Step 7 of 11
Add the garlic and chilli and cook until fragrant and pale gold.
- Garlic
- Red chilli
What ‘ready’ looks like Step 8 of 11
Add the prawns and cook, turning, until pink, opaque and at 63 °C.
Raw peeled prawns
What ‘ready’ looks like Step 9 of 11
Scoop out a mugful of pasta water, then drain the pasta.
- Linguine
Step 10 of 11
Tip the pasta into the pan with a splash of pasta water and toss until glossy.
- Linguine
What ‘ready’ looks like Step 11 of 11
Off the heat, squeeze in the lemon, add the parsley and season with salt and pepper.
- Lemon
- Flat-leaf parsley
- Salt
Black pepper
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.