Written for one request, published for everyone
Garlic Prawn Linguine with Chilli and Lemon
Linguine tossed with prawns cooked in garlic, chilli and olive oil, finished with lemon and parsley.
- Total
- 25 min
- Hands on
- 20 min
- Serves
- 2
- Method
- hob
- Cuisine
- Italian
Per serving · estimated
- Energy
- 630 kcal
- Protein
- 37 g
- Fat
- 22 g
- Carbs
- 70 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
Lower the linguine into the boiling water and cook for 9 minutes.
Linguine
Step 6 of 11
Warm 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 the garlic is pale gold, about 1 minute.
- Garlic
- Red chilli
What ‘ready’ looks like Step 8 of 11
Add the prawns and cook, turning once, until pink, opaque and cooked to 63 °C, about 3 minutes.
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 prawn pan with a splash of pasta water and toss until glossy.
- Linguine
What ‘ready’ looks like Step 11 of 11
Squeeze in the lemon juice, stir through 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.