Written for one request, published for everyone
Prawn, Tomato and Chilli Linguine
Linguine with prawns cooked in garlic, chilli and burst cherry tomatoes, finished with lemon and parsley.
- Total
- 15 min
- Hands on
- 15 min
- Serves
- 2
- Method
- hob
- Cuisine
- Italian
Per serving · estimated
- Energy
- 610 kcal
- Protein
- 37 g
- Fat
- 17 g
- Carbs
- 75 g
Method
Step 1 of 9
Bring a large pot of salted water to a rolling boil.
salt
What ‘ready’ looks like Step 2 of 9
Slice the garlic, slice the chilli into rings and halve the cherry tomatoes.
garlic
red chilli
cherry tomatoes
Step 3 of 9
Cook the linguine until al dente and set a timer beside the pan.
linguine
Step 4 of 9
Warm the olive oil in a large frying pan over medium heat and add the garlic and chilli.
olive oil- garlic
- red chilli
What ‘ready’ looks like Step 5 of 9
Add the tomatoes with a pinch of salt and cook until the skins split and juices run.
- cherry tomatoes
- salt
What ‘ready’ looks like Step 6 of 9
Add the prawns and cook, turning once, until pink, opaque and 63 °C through.
raw peeled prawns
What ‘ready’ looks like Step 7 of 9
Reserve a mug of pasta water, then drain the linguine.
- linguine
Step 8 of 9
Toss the pasta through the pan with a splash of pasta water until the sauce clings.
- linguine
What ‘ready’ looks like Step 9 of 9
Squeeze over the lemon, scatter with chopped parsley and serve.
lemon
flat-leaf parsley
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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.