Special prawn pasta

Prawn pasta

Name: Prawn pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Easily halved or doubled
Cuisine: Italian
Ingredients: 200g linguine or spaghetti; 25g butter; 200g raw peeled prawn preferably tiger prawns; 1 garlic clove crushed; 100ml white wine; squeeze lemon juice; small handful flat-leaf parsley roughly chopped

Good Food team

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Easily halved or doubled

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 4.5 out of 5.122 ratingsRate

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This easy prawn spaghetti dish makes the most of juicy tiger prawns and can be whipped up in under 30 minutes. It's also easily halved or doubled

Easily doubled

Easily halved

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

200g linguine

or spaghetti
25g butter
200g raw peeled prawn

preferably tiger prawns
1 garlic clove

crushed
100ml white wine
squeeze lemon juice
small handful flat-leaf parsley

roughly chopped

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Nutrition: per serving

kcal548
fat12g
saturates7g
carbs76g
sugars4g

low
fibre4g
protein23g
salt1.34g

Method

step 1

Cook the pasta in a large pan of boiling, salted water according to pack instructions. Meanwhile, heat a small knob of the butter in a frying pan. When it starts to sizzle, add the prawns and fry for 1 min until they start to change colour. Add the garlic and sizzle for 1 min more, splash in the wine, then bring to the boil. Swirl in the rest of the butter, season with salt and pepper and a squeeze of lemon juice, then stir in the chopped parsley.
step 2

When the pasta is just cooked, drain and toss through the prawns. Divide the pasta between 2 bowls, pour over any excess sauce and serve straightaway.

RECIPE TIPS

WHICH PRAWNS?

This dish works best with tiger prawns as they have the best flavour. It’s essential to use raw ones.

Recipe from Good Food magazine, November 2006

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A star rating of 4.5 out of 5.122 ratings

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