Special prawn pasta

Special prawn pasta

  • 1
  • 2
  • 3
  • 4
  • 5
(82 ratings)

Prep: 5 mins Cook: 20 mins

Easy

Easily halved or doubled

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

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal548
  • fat13g
  • saturates7g
  • carbs75g
  • sugars4g
  • fibre3g
  • protein30g
  • salt0.94g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 200g linguine or spaghetti
  • 25g butter
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g raw peeled prawn, preferably tiger prawns
    Prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 1 garlic clove, crushed
  • 100ml white wine
  • squeeze lemon juice
  • small handful flatleaf parsley, roughly chopped

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
suebgoodfood
9th Mar, 2012
4.05
definitely needs the chillli and coriander or else its a bit bland
nipz123
9th Mar, 2012
5.05
Quick and easy recipe i definitly give this one a thumbs up !Extra garlic and chilli made the taste . The whole family loved it ! I will be definitly making this one agian:-))
ida1985
9th Feb, 2012
5.05
This is so easy, and so yummy. I've made it twice now, when jumbo king prawns have been on offer at the supermarket. I was generous with the white wine... Great, easy recipe.
eyoung
30th Aug, 2011
5.05
My husband and I adore this recipe, I usually add a bit of extra garlic and sometimes a spoonful of creme fraiche. Sprinkle on some parmesan and a good grind of black pepper - yum.
lydiapaiva
5th Aug, 2011
2.05
difficult to do on large scale for dinner party. Tasted bland and dry.
inezhardie
28th Feb, 2011
4.05
I used dill as I didn't have parsley to hand, and added some double cream.
arsenchik
26th Feb, 2011
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
3rd Jan, 2011
3.05
Tasted delicious for a simple recipe and method.
coops13
2nd Oct, 2010
Loved this recipe...added some baked salmon and a large spoon of creme fraiche
shizznit
21st Sep, 2010
5.05
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!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?