This Chilli Prawn Linguine is one of my go-to end of the week dinners – a simple but impressive seafood pasta made with juicy prawns, sweet cherry tomatoes, garlic and a splash of white wine. It feels like something you’d order in a restaurant, but it is ready in under 20 minutes and perfect for busy nights when you still want something a bit special.
If you love quick pasta recipes with bold flavours, this one will definitely join your regular rotation.
Why You’ll Love This Chilli Prawn Linguine
- Ready in 20 minutes and ideal for midweek dinners.
- Simple ingredients you probably already have.
- Light but full of flavour thanks to garlic, chilli, tomatoes and wine.
- Great for date night but easy enough for a solo supper.
- Easily made without wine or adapted for kids by using mild chilli.
- Works beautifully with fresh or frozen prawns.
Ingredients
Full ingredients list with quantities is included in the recipe card below. These are some helpful notes about the main ingredients including some swaps and substitutes where applicable.
Prawns: You can use raw or cooked prawns. Frozen or fresh work equally well – just make sure frozen prawns are fully defrosted.
Cherry tomatoes: Once cooked they burst into a sweet, silky sauce.
Red Chilli: Use more or less depending on your heat preference.
Garlic: The base of all good pasta recipes.
White wine: Adds depth, but you can swap for chicken stock or extra pasta water. Use a nice quality white wine that you’d like to drink (whatever you’re planning to serve with the pasta usually works best in my opinion).
Linguine: Spaghetti or tagliatelle also work well.
Parsley + lemon: Optional, but brighten the whole dish.
Pasta with Prawns
Plump and juicy king prawns (or shrimp to my American friends) pair perfectly with pasta! I LOVE seafood pasta, and this quick dish is a firm favourite.
For this linguine, you can use either raw or pre-cooked peeled prawns and it is totally acceptable to use frozen prawns! I prefer to use King Prawns, but any kind will work – I know plenty of people do prefer smaller prawns, especially in pasta.
If you love shrimp pasta then make sure to try my Prawn and Chorizo Spaghetti.
Variations & Substitutions
Customise this pasta to suit your mood or whatever you have in the fridge:
Make it creamy – Stir through a splash of double cream or crème fraîche at the end for a richer sauce.
Add extra vegetables – Try spinach, courgette/zucchini, roasted red peppers or tenderstem broccoli.
Swap the white wine for chicken or vegetable stock or extra pasta water plus a squeeze of lemon.
Add fresh red chilli or a pinch of smoked chilli flakes for some extra heat.
This recipe also works well with scallops, crab, leftover roast chicken or flakes of hot smoked salmon.
How to Make Chilli Prawn Linguine (Step-by-Step)
This pasta comes together quickly, so make sure you have all your ingredients ready before you start.
- Cook the linguine in well-salted boiling water.
- Sauté shallot and chilli in butter until softening.
- Add the garlic and tomatoes and cook until fragrant.
- Pour in the wine, simmer briefly, then add the prawns.
- Toss with the drained linguine plus a splash of pasta water.
- Finish with lemon juice and parsley plus an optional sprinkle of parmesan.
The pasta water helps emulsify the sauce so it clings to every strand.
Serving Suggestions
A few simple sides turn this into a restaurant-quality meal:
- Garlic bread or ciabatta
- Green salad with a lemon vinaigrette
- Steamed asparagus or tenderstem broccoli
A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs beautifully.
Got Leftovers?
Seafood pasta is always best fresh, but leftovers can be stored safely:
- Fridge: Up to 1 day
- Freezer: Not recommended, especially if using frozen prawns
- Reheat: Gently in a pan with a splash of water
- Avoid microwaving prawns, as they can become rubbery
If reheating, add a squeeze of lemon or extra olive oil to refresh the flavours.
Chilli Prawn Linguine FAQs
Can I make this without wine?
Absolutely. Use stock or pasta water instead.
Can I use cooked prawns?
Yes, simply add them at the very end and heat gently for one minute.
What pasta works best?
Linguine holds the sauce beautifully, but spaghetti or fettuccine are great substitutes.
What wine should I use?
I like to use a dry white wine like Sauvignon or Chenin Blanc, but whatever you prefer to drink will work. If you have already chosen a bottle to enjoy with this pasta then that will be perfect!
I hope you like this recipe as much as I do!
Don’t forget to rate the recipe and leave a comment if you make it.
Your feedback is really important and helps me keep making recipes you love!
Looking for more easy but impressive pasta dishes? You’ll love these:
- Gochujang Vodka Rigatoni
- Vodka Pasta with Sausage
- Creamy Sausage Kale Pasta
- Smoked Salmon & Prawn Linguine
- Creamy Bacon Mushroom Pasta
Chilli Prawn Linguine
Ingredients
- 200 grams (7 oz) peeled King Prawns or Shrimp - you can use raw or cooked
- 180 grams (6.35 oz) linguine - or pasta of your choice
- 1 shallot, diced - or half a white onion
- 1 red chilli, deseeded and diced
- 200 grams (1 ½ cups) cherry tomatoes, halved
- 2 cloves garlic, finely sliced
- 120 ml (½ cup) white wine
- 1 tbsp unsalted butter
- zest of 1 lemon
- 1 tbsp fresh chopped parsley
- 20 grams (¼ cup) grated parmesan cheese - plus extra for serving if desired
Instructions
- Bring a large pot of salted water to boil for cooking the pasta.
- Add the butter to a frying pan over medium heat and, if using raw prawns, add them to the pan and cook until they just turn pink. Remove the prawns and set aside, leaving the butter in the pan.200 grams (7 oz) peeled King Prawns or Shrimp, 1 tbsp unsalted butter
- Add the shallot and chilli to the pan with the butter and saute. Meanwhile, put the pasta on to cook.1 shallot, diced, 1 red chilli, deseeded and diced, 180 grams (6.35 oz) linguine
- When the shallot begins to soften (2-3 minutes) add the garlic and tomatoes to the pan with a pinch of salt and pepper. Stir together then pour over the wine.200 grams (1 ½ cups) cherry tomatoes, halved, 2 cloves garlic, finely sliced, 120 ml (½ cup) white wine
- Allow the sauce to simmer for about 6-8 minutes until the pasta is cooked. It should be slightly al dente (use the lower cooking time recommended on the packet). Lightly crush the tomatoes to burst them so they release their juices.
- Add the prawns into the pan with the chilli and tomato, give everything a stir and add the pasta plus a generous splash of cooking water.*
- Sprinkle over the parsley, parmesan and lemon zest and toss everything together with tongs until the sauce has emulsified and coated the pasta. Add more cooking water as required.1 tbsp fresh chopped parsley, 20 grams (¼ cup) grated parmesan cheese, zest of 1 lemon
- Serve with an extra sprinkle of parmesan and a side of salad.
Notes
Nutrition
Wonderful dish !
This looks absolutely delicious and is exactly the kind of meal I would make. Thanks for posting – can’t wait to try this recipe.
Thank you!
What a beautiful bowl of pasta, I love anything with chilli and the addition of lemon really freshens the whole dish up.
Thank you! I love chilli and lemon together
This looks delicious, a simple seafood pasta is one of my luxury treat meals. I can’t wait to try this version!
LOVE prawns with chillies, so this has my name all over it! Thanks so much for linking up to #CookBlogShare week 6 – Karen
This is a delicious snd perfectly balanced dish. This is our regular ‘go to’ pasta meal.
So glad to hear you enjoy the recipe!