The BEST Easy Prawn Linguine

Simple and delicious prawn linguine! Perfect for any night. Quick to make with fresh ingredients, it's a flavorful pasta dish ready in 30 minutes.

5 from 1 vote

Course: pasta

Cuisine: Italian

Prep Time: 10

Cook Time: 20

Servings: people

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

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.

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.

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