Prawn Linguine

Prawn Linguine


This prawn linguine is a vibrant, flavor-packed dish that combines tender prawns with fresh tomatoes and basil, perfect for a quick yet satisfying meal. Enjoy the delightful mix of textures from the al dente pasta, crisp sugar snaps, and juicy prawns, all brought together with a hint of chili heat.


  • 300 g linguine pasta
  • 200 g sugar snap pea (trimmed)
  • 2 tbsp olive oil
  • 2 large garlic cloves (finely choped)
  • 1 large seeded red chilli finely (chopped)
  • 20 peeled king prawns raw
  • 10 halved cherry tomatoes
  • 1 handful fresh basil leaves


  1. Cook Pasta and Peas:
    1 Cook Pasta and Peas:

    Cook the linguine pasta according to the instructions on the packet until al dente. Add sugar snap peas about 1 minute before the pasta is fully cooked.

  2. Prepare Prawn Mixture:
    2 Prepare Prawn Mixture:

    Heat oil in a large frying pan. Add garlic and chili and cook gently for about 30 seconds. Increase heat, add prawns, and stir regularly until they turn pink.

  3. Combine Pasta and Prawns:
    3 Combine Pasta and Prawns:
    • Add tomatoes to the pan and cook until they’re soft.
    • Drain the pasta and sugar snaps and combine with the prawn mixture in the frying pan.
  4. Add Basil and Season:
    4 Add Basil and Season:

    Tear the basil leaves and stir them into the pasta. Season with salt and pepper to taste.

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