Garlic Prawn Linguine

Ingredients

• 🍝Linguine150 g
• 🦐Prawns, peeled and deveined200 g
• 🧄Garlic, thinly sliced4 clove
• 🫒Extra Virgin Olive Oil2 tbsp
• 🧈Unsalted Butter1 tbsp
• 🫑Red Pepper Flakes1 pinch
• 🍋Lemon, for serving1 wedge
• 🧂Sea Salt (fine)to taste
• 🧂Black Pepper (ground)to taste
• 💧Water, for the pasta water and to loosen the sauceas needed

Contains Dairy, Garlic, Gluten, Shellfish. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Slice the garlic

   On a chopping board, slice the Garlic Cloves into thin coins, about 1 mm thick, so they soften and perfume the oil instead of burning in little shards. If a piece breaks unevenly, keep it for the first minute in the skillet because the thicker bits need the head start.

   2 min
2. 2

   Boil the pasta

   Bring a large pot of water to a rolling boil over high heat, salt it generously, and add the Linguine in a loose bundle, stirring for about 8 minutes until the strands are flexible, glossy, and just shy of fully tender. If the water stops bubbling hard after the pasta goes in, raise the heat and stir again so the strands do not clump.

   8 min
3. 3

   Sear the prawns

   Set a large skillet over medium-high heat with the Extra Virgin Olive Oil and let it shimmer before you add the Prawns (large, raw) in a single layer. Leave them undisturbed for about 90 seconds until the underside turns coral pink and opaque, then flip them; if they crowd, they will steam and stay grey, so give them space or cook in two quick rounds.

   2 min
4. 4

   Soften the garlic

   Lower the heat to medium-low, add the sliced Garlic Cloves and the Red Pepper Flakes to the same skillet, and stir constantly for about 45 seconds until the garlic is fragrant and just starting to turn pale gold at the edges. If it starts to darken too fast, pull the skillet off the heat for a few seconds and keep the garlic moving so it does not go bitter.

   1 min
5. 5

   Toss in pasta

   Add the drained Linguine to the skillet with the Butter and a splash of Water, then toss briskly with tongs or a wooden spoon for about 60 seconds until the noodles look glossy and the pan juices start to coat them in a thin sheen. If the skillet looks dry, add another splash of Water and keep tossing until the sauce loosens and clings instead of pooling.

   1 min
6. 6

   Return prawns and finish

   Slip the prawns back into the skillet and toss just long enough for them to warm through, about 30 seconds, until the sauce smells sweet and the noodles look evenly coated. Taste a strand and adjust with Salt and Black Pepper, then finish with a squeeze from the Lemon wedge if using; if you overheat the prawns now, they will tighten, so keep the skillet on low and move fast.

   1 min

Nutrition per serving