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Chilli prawn linguine

Chilli prawn linguine

Egg free
High in dietary fibre
High in protein
No added sugar
Nut free
Peanut free
Sesame free
Soy free

Quick and delicious, this chilli prawn linguine recipe combines juicy prawns with a creamy sauce and a hint of chilli for a tasty midweek meal.

Serves4
Cook time15 minutes
Prep time5 minutes

Ingredients

375g linguine
2 tsp olive oil
25g butter
4 garlic cloves, crushed
1 long red chilli, thinly sliced
500g Coles Deli Aussie Raw Peeled Prawns
1 lemon, rind finely grated, juiced
300ml light thickened cream
120g baby spinach
1 long red chilli, extra, to serve

Nutritional information

Per serve: Energy: 2808 kJ/672 Cals (32%), Protein: 40g (80%), Fat: 25g (36%), Sat Fat: 15g (63%), Carb: 70g (23%), Sugar: 6g (7%), Dietary Fibre: 5g (17%), Sodium: 569mg (28%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until aldente. Drain, reserving 1/2 cup (125ml) of the pasta water.
Step 2
Meanwhile, heat oil and butter in a large deep frying pan over low heat. Add the garlic and chilli and cook, stirring occasionally, for 3 mins or until aromatic.
Step 3
Add the prawns and lemon rind to the pan and cook, stirring, for 3 mins or until prawns start to change colour. Add cream, lemon juice and reserved pasta water. Bring to a simmer. Season. Add spinach and pasta to the frying pan. Toss to combine. Season.
Step 4
Divide among serving bowls and sprinkle with extra chilli, to serve.

Recipe tip

COOK. STORE. SAVE.
Clever storage: Store leftover linguine and prawns, in an airtight container in the fridge for up to 1-2 days. Freezing isn’t recommended.

Use it up: As well as a perfect pair for seafood, linguine is traditionally served with pesto, so if you have leftovers, try our easy recipe for chicken and kale pesto linguine.

Smart swap: Swap out linguine for similar long pasta like spaghetti, fettuccine and capellini.

You could use any type of raw prawn for this dish.

Prawn linguine: an Italian classic that will impress guests

Pasta is about as Italian as it gets and given that the country is mostly surrounded by sea, combining it with seafood is a much-loved culinary tradition. Plump, juicy prawns are a popular choice – high in lean protein and selenium, they make a tasty star ingredient in linguine with prawns.

This classic dish, known as linguine con gamberi, is found right across Italy but is generally traced back to the coastal region of Liguria – the home of linguine. Translating as ‘little tongues’, the long flat shape (like flattened spaghetti) provides plenty of surface area for clinging to creamy seafood sauces and soaking up the delicate flavour of prawns.

If you enjoy this creamy chilli prawn pasta, you might also like our collection of pasta recipes, featuring more regional variations on the tasty pasta with prawns combo, including prawn chilli and garlic spaghetti and creamy garlic prawn fettuccine.

How to make the perfect prawn linguine recipe

In Italy, prawns are traditionally served whole, then peeled at the table. It may look impressive, but this recipe uses raw, peeled prawns to keep it nice and simple. Choose prawns to preference – big, fleshy king prawns look generous, while slightly sweeter banana prawns go well with a kick of chilli. Ideally, you want to cook the prawns from scratch. As a rule of thumb, you are looking for a C shape – if your prawns curl into an O shape they are overdone.

To avoid overcooking, add the liquid ingredients to the pan as the prawns begin to change colour. This allows them to fully cook in the cream, lemon juice and pasta water. Pre-cooked prawns and leftover prawns can also be used.

Spinach adds freshness and texture to this chilli prawn linguine. Prefer a more peppery flavour? Use rocket instead or a combination of both. You can also substitute chilli flakes for fresh chilli. Try 1/4 teaspoon to start with and adjust to taste or swap out the chilli with lemon zest for a citrus burst.

What is the best way to serve chilli prawn pasta?

Creamy and delicious, this is a dish that can stand alone – simply sprinkle with fresh chopped parsley and freshly ground black pepper to serve. If entertaining, consider adding some sides, such as a tossed green salad, a platter of steamed broccoli with a squeeze of lemon and a loaf of crusty white bread for mopping up the sauce. The unique flavour of asparagus also makes it a great match for seafood dishes. Try lightly roasted with olive oil or grilled in an asparagus salad with fried chickpeas.

FAQs

0:00

whether you're buying them cooked or

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whether you're serving them chilled with

0:02

different sauces prawns are an essential

0:05

part of Summer entertaining and it just

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wouldn't be an Aussie Christmas without

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them on the

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table I'm going to show you exactly how

0:13

to peel them now at Coles we've got

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beautiful black tiger prawns we've got

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King prawns we've got banana prawns but

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they're all the same when it comes to

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peeling them if you're going to cook

0:21

them on the Barbie um in fact I've got

0:24

this incredible little reversible

0:26

Tepanyaki plate that you can actually

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use inside so I'm going to stick mine on

0:30

the heat now it's very very simple all

0:32

you do is you just twist the top off

0:34

then along here you can just go ahead

0:37

and separate the shell from the prawn I

0:39

always leave the tail intact cuz I think

0:41

it gives it that perfect little handle

0:43

make a tiny incision just along one side

0:45

of the back of the prawn and then you

0:47

literally just reveal that vein and then

0:49

you just pinch it and pull it straight

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out and then this is literally ready to

0:54

go straight on the Barbie one other way

0:56

to do it you could of course throw that

0:58

whole prawn onto the barbecue and that

1:00

would be delicious another option is you

1:02

get yourself a sharp knife you put that

1:04

knife right there on the center you can

1:06

see how I'm doing that and then just cut

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all the way through the shell so you're

1:10

just splitting the prawn in half go back

1:13

in the other direction and then when you

1:14

get to the head you're going to have to

1:16

hold it from both sides and you just

1:17

push that knife straight on through

1:19

check for a vein if there's some Dev

1:21

Vining that needs to happen go ahead and

1:23

do it what's the advantage of cooking in

1:25

the Shell well there are natural oils in

1:27

the Shell of the prawn that will give

1:29

lovely flavor all right let me show you

1:30

how we marinade these this is my

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barbecue marinade box I've actually

1:35

already thrown these beautiful prawns in

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a little bit of olive oil some garlic

1:39

and some parsley but you choose the

1:41

spices you choose the flavors and then

1:43

when you're ready to throw them on the

1:45

barber you just lift it up and you let

1:46

any of that excess oil drain off and

1:49

then we take that over to our Tepanyaki

1:52

plate I'm going to just pick these guys

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up and stick them straight over here I'm

1:57

going to take a couple of lemons plant

1:59

those straight onto the grill and that

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will caramelize the lemon ever so

2:04

slightly the only thing that you can

2:05

really do wrong with prawns is overcook

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them so as soon as I start to just get

2:10

that little pink color and they start to

2:12

just curl ever so slightly you got to

2:14

turn them I add just a little seasoning

2:16

and a little squeeze of lemon turn it

2:19

off even though they're not quite

2:20

finished cooking you can literally pick

2:22

up that tiyaki plate bring it all the

2:24

way through to where you're serving

2:26

dinner drop it down and let people go

2:28

for it can serve them with rice you can

2:30

serve them with a s but this is just one

2:32

way to do them I also want to show you

2:34

how you can serve them chilled with a

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variety of sauces I can't think of many

2:38

better ways to start a meal than a

2:40

beautiful platter of prawns on ice this

2:42

is a classic cocktail sauce this is a

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Chipotle cocktail sauce so really spicy

2:48

and this is a gaspacho dipping sauce all

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of them are fabulous and I'm going to

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show you how to make them the classic

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cocktail sauce tomato sauce a little bit

2:55

of hot sauce garlic horseradish and

2:58

lemon juice if you want want it to be

3:00

creamier add some mayonnaise that looks

3:03

pretty perfect to me this is a Chipotle

3:05

cocktail sauce throw all of your tomato

3:08

sauce into a large bowl you can use

3:10

lemon or lime juice I'm using lemon some

3:13

garlic Chipotle and lime zest it really

3:17

is just that simple for the gaspacho I

3:20

have all my ingredients laid out here

3:21

you've got Tomatoes capsicum some dried

3:24

breadcrumbs some chili some shots garlic

3:28

olive oil lemon juice a little lemon

3:30

zest you throw the whole lot into one of

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these

3:35

and you have a gaspacho sauce and that

3:38

is the one that I think I'm going to

3:42

sample now when it comes to storing them

3:45

when you buy the prawns they'll last up

3:46

to 3 days just keep them in an airtight

3:48

container in the refrigerator or over

3:50

ice the same with the sauces that I'm

3:52

making they'll all last for at least 3

3:54

days now for the four recipes and the

3:56

tips look below but if you want more

3:58

inspiration keep on watching

4:01

Merry Christmas

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everyone