This chilli and garlic prawn linguine recipe takes inspiration from Italy’s south, particularly the region of Campania. From Sorrento and the Gulf of Naples to the awe-inspiring Amalfi Coast, Campania’s long coastline means that i frutti di mare – ‘the fruits of the sea’ – play a major part in the region’s cuisine.
Prawns, known as scampi in Italian, are just one example. Although eaten in all manner of ways, these juicy morsels are perhaps best when paired with three of the region’s other calling-cards: fresh tomatoes, bright lemons and red chilli (which all grow in abundance across Campania). Together, they sing of the region’s love and appreciation for simple produce, done well.
For our spicy prawn linguine, we cook prawns very briefly with a mixture of tomatoes and olive oil spiked with plenty of red chilli and garlic. White wine, lemon zest and fresh parsley provide scent and zip, helping to bring everything together into a coherent sauce. The cooking of the prawns takes no time at all, and if you use fresh pasta this dish is even quicker to throw together – a satisfying, simple supper.
Or, if you want one of our artisan pasta chefs to do the hard work for you, why not order one of our restaurant-quality takeaways or recipe kits direct to your doorstep.
Our chilli and garlic prawn linguine
Serves 4
Prep time: 10 minutes
Cook time: 15 minutes
Calories per serving: 525 kcal
Ingredients
- 500g fresh linguine, or 400g dried (spaghetti would also work well)
- 400g raw prawns, peeled
- 200g cherry or plum tomatoes, halved
- 125ml dry white wine
- 3 garlic cloves, peeled and thinly sliced
- 1 fresh red chilli, deseeded and finely chopped (or 1 tsp dried chilli flakes)
- Zest of 1 unwaxed lemon
- Handful fresh flat leaf parsley, chopped
- 50ml olive oil
- Salt
Method
- Bring a large pan of water to the boil, then salt well and stir. Add the pasta, stir again and cook until al dente. If using fresh linguine, cook for 1-2 minutes, for dried, aim for 2 minutes less than the packet instructions.
- While the pasta is cooking, warm a large frying pan over a low heat. Add the olive oil, garlic and chilli and let fry gently for a minute or so, until fragrant (make sure you don’t let the garlic colour too much). Add the tomatoes and cook for a minute more.
- Add the prawns, give everything a good stir, then raise the heat to medium and add the wine and a pinch of salt. Allow it all to simmer away for 3 minutes.
- Drain the pasta, remembering to reserve around 100ml of the cooking water, then add the pasta to your sauce. Add the lemon zest, parsley and a splash of pasta cooking water, then toss everything together until well combined.
- Transfer to bowls and serve immediately, buon appetito!
What wine goes with prawn linguine?
Prawns may be delicately flavoured, but when paired with robust flavours like chilli, garlic and tomato, they need a wine that has enough richness to not be overpowered. We’d still stick with a white, but would reach for an often overlooked wine: Soave. Hailing from the northern Italian region of Veneto, Soave is commonly paired with seafood as it has an oily richness and a fruity palate that has just a hint of salinity – ideal for amplifying the flavours of the juicy prawns.by ${author.name}
${author.description}
