This easy prawn linguine is so easy to make. Plump prawns with a garlicky tomato sauce and chewy al dente pasta is the perfect 30-minute pasta dinner.
Pasta recipes are always a go-to when you need a quick and easy dinner. You'll love my creamy kale pasta, this halloumi pasta, or these stuffed pasta shells. Or checkout our 10 favourite pasta recipes.
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⭐️ Why this recipe works
- Simple Ingredients: Utilises pantry staples and fresh prawns for a gourmet meal at home.
- Quick to Prepare: Ready in under 30 minutes, perfect for weeknights.
- Versatile: Easy to customise with different proteins or veggies.
- Flavourful: Garlic, white wine, and fresh parsley create a rich, aromatic sauce that's irresistible.
🧾 Ingredients overview
- Raw jumbo king prawns: Found in the freezer section, these are the highlight of the dish.
- Tagliatelle: This ribbon-like pasta is ideal for holding onto the sauce.
- Cherry tomatoes: Add a pop of sweetness and a fresh, juicy texture.
- Chopped tomatoes: Provide the base for a rich, hearty sauce that complements the prawns perfectly.
- Spinach: Introduces a fresh, slightly earthy taste and boosts the nutritional value of the dish.
- Garlic: Essential for creating a deep, aromatic foundation to the sauce.
- Onion: Adds sweetness and depth, becoming the backbone of the sauce’s flavour profile.
- Vegetable stock: Enhances the sauce with a subtle, savoury depth, tying all the flavours together.
- Olive oil: Used for sautéing, it lends a fruity, rich layer to the dish.
- Butter: Adds a creamy, silky texture and richness, elevating the overall mouthfeel.
- Parmesan cheese: Offers a salty, nutty finish that perfectly complements the savoury elements of the dish.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Prawn linguine recipe step-by-step
- Prep the ingredients and cook the linguine:
- Begin by preparing all your ingredients. Clean and devein the prawns, chop the garlic finely, and halve the cherry tomatoes. Set your water to boil for the pasta.
- In a large pot of salted boiling water, cook the linguine until al dente, following package instructions. Remember to reserve a cup of pasta water before draining.
- Sauté the Prawns and make the sauce:
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the prawns and a pinch of salt, cooking until they are pink and just cooked through, about 2-3 minutes per side. Remove prawns and set aside.
- If needed, add a bit more olive oil to the same skillet and sauté the garlic until fragrant, about 1 minute. Add the cherry tomatoes and cook until they start to break down. Pour in the white wine (or broth), scraping any bits off the bottom of the pan. Let it simmer until the liquid is reduced by half.
- Combine pasta, sauce and prawns:
- Add the cooked linguine to the skillet, tossing to coat in the sauce. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
- Return the prawns to the skillet, mixing gently to combine. Sprinkle with chilli flakes (if using), fresh parsley, and grated Parmesan cheese. Adjust seasoning with salt and pepper to taste. Serve hot, with extra parsley and Parmesan on the side for garnishing.
📖 Variations
- Prawns: Substitute with chicken, tofu, or mushrooms for a variation.
- Pasta: Whole wheat or gluten-free options work well.
- Add-Ins: Spinach, zucchini, or bell peppers for extra veggies.
- Cream: Add in a splash of heavy cream or double cream to make a rosé sauce.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for prawn linguine success.
- Pasta water: Reserve some of the water before draining. It's the key to a silky sauce.
- Prawn preparation: For the best flavour, if using frozen prawns, thaw them overnight in the refrigerator or quickly under cold water. Pat them dry before cooking to ensure they sear rather than steam.
- Sautéing prawns: Don’t overcook; prawns should be pink and slightly firm.
- Cheese choice: While Parmesan is recommended, feel free to explore other hard cheeses like Pecorino Romano for a different flavour profile.
🍯 Storing and reheating leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not suitable for freezing due to texture changes in the pasta and prawns.
- Reheat: Gently in a pan over medium heat, adding a splash of water to revive the sauce.
❓Recipe FAQ's
Certainly! This recipe is versatile. Feel free to add vegetables such as bell peppers, courgette (zucchini), or mushrooms. Just sauté them with the onions and garlic to ensure they're cooked through.
If the sauce is too thick, add a bit more stock or some of the reserved pasta water until you reach the desired consistency. If it's too thin, let it simmer for a few extra minutes to reduce or add a small amount of tomato paste to thicken.
Yes, the sauce can be made in advance and refrigerated for up to 2 days or frozen for up to a month. The pasta should be cooked fresh for the best texture.
The spice level can easily be adjusted by adding or omitting chilli flakes, depending on your preference.
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The BEST Easy Prawn Linguine
Ingredients
- 400 g (14 oz) dried linguine
- 2 tablespoons olive oil
- 2 tablespoons butter
- 5 cloves garlic, minced
- 1 yellow onion, chopped
- 250 g (about 8.8 oz) cherry tomatoes
- 400 g (14 oz) tin chopped tomatoes
- 250 ml (about 1 cup) vegetable stock, made from a stock cube
- 200 g (7 oz) baby spinach
- 350 g (12 oz) bag jumbo king prawns, fresh or frozen (ensure prawns are defrosted before starting)
- Parmesan cheese, for serving
Instructions
- Prepare the Prawns: Start by heating a tablespoon of olive oil in a non-stick frying pan over medium heat. Add 2 cloves of minced garlic and let it sizzle until fragrant. Stir in the butter and wait until it begins to foam slightly. Add the prawns and cook for about 3 minutes, or until they change from black to pink and firm up. Transfer them to a plate and set aside.
- Cook the Tagliatelle: According to the package instructions, cook the tagliatelle, then drain and set aside.
- Make the Sauce: In a deep, high-sided skillet, heat the remaining olive oil over medium heat. Add the onion and the remaining garlic, cooking until soft and fragrant. Introduce the cherry tomatoes and cook until they start to soften and burst. Add the tinned chopped tomatoes and vegetable broth, bringing everything to a simmer. Let it simmer for 5-8 minutes, or until the sauce thickens enough to cling to the noodles. Remove from heat.
- Incorporate the Spinach: Stir the spinach into the sauce, allowing the heat to wilt it.
- Combine Pasta and Sauce: Add the cooked pasta to the sauce, tossing well to coat. Gently fold the cooked prawns back into the dish.
- Serve: If it's casual pasta night, serve directly from the pan with tongs. For a fancier occasion, like date night, plate the pasta into bowls. Finish by topping with Parmesan cheese and chopped parsley or basil, as desired.
Notes
- Defrosting Prawns: If using frozen prawns, ensure they're fully defrosted before cooking. Place them in the refrigerator overnight or in cold water for a few hours to thaw.
- Simmering Sauce: To achieve the perfect sauce consistency, keep the simmer gentle. It's easy to over-reduce and end up with too thick a sauce, so watch closely and adjust the heat as needed.
- Serving Suggestions: Parmesan adds a lovely umami and saltiness to the dish, but if you're serving it to someone who is dairy-free, use a dairy-free cheese alternative or boost the seasoning with a pinch of salt.
- Storing Leftovers: If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan, adding a little water if the sauce has thickened too much.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Mariya
How much garlic do you use for the prawns and how much do you use for the sauce?
There’s not enough information for someone like me who needs step by step instructions
Deborah Rainford
Thanks so much for pointing that out. I've gone through the recipe again and made the instructions more clear and added a couple of extra notes so the recipe is easier to follow. Hope that helps. 🙂