Need an easy midweek meal or a new idea for your next dinner party? Look no further than this crowd pleasing Prawn Linguine recipe.
Inspired by our recent trip to Lanzarote, we decided to recreate this delicious garlic and herb linguine at home. It’s a great meal for any night of the week, and you probably already have most of the ingredients on hand, like garlic, chili, white wine, olive oil, and parsley.
The prawns are an added ingredient compared to what we had originally in Lanzarote but they really do add to the dish, but due to it being a white wine based sauce chicken would also work really well in the dish if you wanted to substitute the prawns.
Ingredients (Serves 2)
- 2 or 3 small cloves of garlic sliced thinly
- 1 red chilli deseeded & chopped small pieces
- 300g Pre-cooked King Prawns
- 220g dried Linguine (weight when dried)
- Handful of Flat leaf parsley
- 5 tablespoons of Extra Virgin Olive Oil
- 10 tablespoons of white wine ( we used Chardonnay)
- 4 tablespoons of grated Parmesan
Method
- Slice the Garlic and chop the Chill and finely chop parsley and leave to one side.
- Bring a large pot of lightly salted water to the boil, once boiling add the linguine and cook for 13 minutes or per the packet instructions.
- Add the oil to the pan with the garlic on a medium heat for 2 minutes until sizzling – keep an eye on it so it doesn’t burn!
- Add the chilli to the pan and cook for 2 further minutes. Remove from the heat so it doesn’t burn or continuously stir.
- Add the white wine and keep stirring so the garlic and chilli doesn’t burn.
- Season with a pinch of salt and pepper. Keep stirring until the alcohol evaporates from the pan, taste to check, you should be left with wine flavour not alcohol and it should reduce down after 5 -6 minutes. Stir every few minutes.
- Add the prawns once the wine has reduced for 5 minutes. Add the 5 tablespoons of pasta water and stir in to combine.
- Drain the linguine and add into the pan.
- Sprinkle over 1 tablespoon of Parmesan into the pan and stir in.
- Add parsley through to finish. Remove from the heat and once plated add grated Parmesan to the top to garnish.
