The Fish Society's Fiery Chilli & Garlic Prawn Linguine

Ignite your palate with our Fiery Chilli & Garlic Prawn Linguine, where each strand of pasta is intertwined with succulent prawns, the warmth of chillies, and the punch of garlic. This dish is not only a feast for the senses but also an ode to the simplicity of fresh, quality ingredients.

  • Beginner
  • Serves 4
  • 25 minutes
BUY RAW PEELED KING PRAWNS

What you’ll need

  • 300g linguine pasta
  • 400g large prawns, peeled and deveined
  • 2 tablespoons olive oil
  • 4 garlic cloves, finely chopped
  • 1 fresh red chilli, deseeded and finely chopped
  • 1 teaspoon chilli flakes
  • Juice of 1 lemon
  • A handful of fresh parsley, chopped
  • A handful of fresh basil, chopped
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Extra virgin olive oil, for drizzling

Let's Cook!

Step 1

Cook the linguine in a large pot of salted boiling water according to the packet instructions until al dente.

Step 2

While the pasta cooks, heat the olive oil in a large frying pan over medium heat. Add the garlic, fresh chilli, and chilli flakes, and sauté for a minute until fragrant.

Step 3

Add the prawns to the pan, season with sea salt and black pepper, and cook for 2-3 minutes on each side until they turn pink and are just cooked through.

Step 4

Drain the pasta, reserving a cup of the cooking water.

Step 5

Toss the linguine into the pan with the prawns, adding a splash of the reserved pasta water to loosen if needed. Stir through the lemon juice, parsley, and basil.

Step 6

Serve the linguine in bowls, drizzled with extra virgin olive oil and an extra sprinkle of herbs and chilli flakes if desired.

XXL Peeled king prawns - raw

Fish used in this recipe

XXL Peeled king prawns - raw

From £9.80
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