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Greatest plates · Main
Garlic prawn linguine with lemon and chilli
Juicy prawns tossed through silky linguine with garlic, lemon and a gentle chilli kick. A fast, bright weeknight pasta that uses up the fridge prawns.
Serves 4Prep 15 minCook 20 minprawn
Containsdairy · gluten · shellfish
Protein 29%Carbs 46%Fat 25%
About 650 kcal a serve — 48 g protein, 76 g carbs, 18 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Boil the pasta
BoilBring a large pot of well-salted water to the boil and cook the linguine until just al dente, about 9-10 minutes. Reserve a cup of pasta water before draining.
In the potInto the pot →
Sizzle the aromatics
SizzleHeat the olive oil and butter in a large frying pan over medium heat, then add the garlic and chilli flakes and cook for 1 minute until fragrant but not browned.
In the panInto the pan →
1 min · medium
Cook the prawns
CookAdd the prawns and cook for 2-3 minutes each side until pink and just opaque, then stir through the cherry tomatoes for another minute.
In the panInto the pan →
5 min · medium
Bring it together
TossAdd the drained linguine, lemon zest and juice, and a splash of the reserved pasta water. Toss well over low heat until glossy and coated.
In the panToss through →
2 min · low
Finish and serve
ServeRemove from the heat, scatter with parsley and parmesan, taste for salt, and serve immediately.
What goes inOn top →
Cook's noteDon't overcook the prawns — pull them off the heat as soon as they turn pink. Lovely with tomatoes and a green salad alongside.
Estimated per serve
650 kcal · 48 g protein · 76 g carbs · 18 g fatestimates, within ~10%
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