Special prawn pasta

Special prawn pasta

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(43 ratings)

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Cooking time

Prep: 5 mins Cook: 20 mins

Skill level

Easy

Servings

Easily halved or doubled

Juicy tiger prawns turn this simple supper dish into something really special

Nutrition and extra info

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
548
protein
30g
carbs
75g
fat
13g
saturates
7g
fibre
3g
sugar
4g
salt
0.94g

Ingredients

  • 200g linguine or spaghetti
  • 25g butter
  • 200g raw peeled prawns, preferably tiger prawns
  • 1 garlic clove, crushed
  • 100ml white wine
  • squeeze lemon juice
  • small handful flatleaf parsley, roughly chopped

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Method

  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.
  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 from Good Food magazine, November 2006

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Comments

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arsenchik's picture

Really lovely dish and SO simple. I have an open plan kitchen/diner so don't really like preparing a main in front of guests, but this one was so easy that I ended up looking like a genius who just 'cooked up a little something'.

I followed the suggestion of another poster on here and used rocket as well as parsley. Also used chilli flakes. Apart from those variations, I followed the recipe to the letter and it was a huge hit. Thanks a million. Superb.

feastham's picture
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Tasted delicious for a simple recipe and method.

coops13's picture

Loved this recipe...added some baked salmon and a large spoon of creme fraiche

shizznit's picture
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Very simple dish and delicious. I have been cooking a simliar dish (Porto Fino) for years that has wilted spinach and toasted pine nuts. Sweat the spinach leaves (bunch) for a few mins in a little butter and add to the prawns after the wine has boiled off. Whilst you are cooking the spinach toast the pine nuts in a pre-heated oven (180C/gas mark 4) and take them out at the same time you have finished cooking the spinach. Sprinkle the pine nuts over the dish before serving. A recipe that was passed onto me a very good and well experienced chef in New York city...his most popular dish on the menu!

melissap's picture

Gorgeous!

martin@redpepper.ie's picture

Added extra garlic and stirred in some oven-roasted cherry tomatoes (with a splash of olive oil, balsamic and dried herbs)
Gives this excellent recipe some extra bite.

twilight_falls's picture
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I used cooked prawns, which i added once the sauce was made. I also used dried herbs and added crushed chillies. It was really yummy, and I would definitely make it again.

jane66's picture
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Lovely and simple, quick and easy to make. I added a chopped red chlli, used olive oil instead of butter and an extra clove of garlic. I forgot to buy linguine so used spaghetti, but would've prefered the linguine I think. I served it with garlic bread and a salad and everyone loved it.

jane66's picture
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Lovely and simple, quick and easy to make, I added a fresh chopped red chilli, used olive oil instead of butter and an extra clove of garlic. I served it with garlic bread and a green salad.

nic104's picture
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Very bland even with the chilli flakes added.

barryj's picture

well at least the dogs been fed!!!!!

Dash's picture
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Gorgeous. I added some courgettes when i was frying the prawns and they really added to the flavour, providing a clean twist to the creaminess. A few chilli flakes too and this is my new favourite friday night supper dish!

vanilla30's picture
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Made this last night, loved it.

I used 2 gloves of garlic and a big pinch of crushed chillies.

pixieloveheart's picture
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This was quick and simple, but so tasty! We used dried chillies and left out the parsley

nounou's picture
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Really nice recipe, simple and very tasty!
I tend to change it a bit though as I don't put nearly as much butter...
I actually use some of the garlic butter I always have ready in the freezer and had a spoonful of half fat crème-fraiche at the end.
I usually serve it on a bed of rocket as the nice peppery flavour of the rocket gives it a nice twist.

konstantine101's picture
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Really easy and really tasty!

yorkshirekaren's picture
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This is really nice with coriander instead of the parsley, too...and I agree the chilli flakes add a great kick to what is now our favourite supper dish when the kids are out!

drewinc42's picture

Just made this :-) great -- added more garlic and seeded red chilli

jbennett13's picture

Instead of parsley toss in a good handful of rocket leaves and must add 1 or 2 seeded chopped red chillies and make sure the butter is unsalted,

yorkshirekaren's picture
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We loved this recipe, it's so simple yet really tasty. I used frozen raw tiger prawns, and a pinch of dried chilli flakes instead of the parsley. My husband loved it so much he's asked me to cook it again as soon as possible!

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