Chilli prawn linguine
Here is a straightforward way to make Chilli prawn linguine at home, with a clear ingredient list and step-by-step instructions you can follow without guesswork. It sits firmly in the Italian tradition, so expect the flavours you would get from a good home kitchen there. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Medium
Ingredients
- 280 g Linguine Pasta
- 200 g Sugar Snap Peas
- 2 Tblsp Olive Oil
- 2 clove Garlic Clove
- 1 large Chopped Red Chilli
- 24 Skinned King Prawns
- 12 Cherry Tomatoes
- Handful Basil Leaves
- Leaves Lettuce
- To serve Bread
- 2 tbsp Fromage Frais
- Grated Zest of 2 Lime
- 2 tsp Caster Sugar
Method
- Mix the dressing ingredients in a small bowl and season with salt and pepper. Set aside.
- Cook the pasta according to the packet instructions. Add the sugar snap peas for the last minute or so of cooking time.
- Meanwhile, heat the oil in a wok or large frying pan, toss in the garlic and chilli and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown. Tip in the prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.
- Add the tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften. Drain the pasta and sugar snaps well, then toss into the prawn mixture. Tear in the basil leaves, stir, and season with salt and pepper.
- Serve with salad leaves drizzled with the lime dressing, and warm crusty bread.
Tips for the best Chilli prawn linguine
- Let the prawn come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Read the whole method before you start and measure out the 13 ingredients first — it keeps the pace relaxed once the heat is on.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
Variations
- Fusion twist: keep the method but swap the spices for your own favourites — the Italian base takes well to it.
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Dust with icing sugar just before serving and pair with coffee or tea.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Can I make Chilli prawn linguine ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
Is this Chilli prawn linguine recipe medium to make?
It is rated medium: 13 ingredients and 5 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for linguine pasta?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Recipe data via TheMealDB — source
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