Chilli Prawn Linguine with tomato and white wine is the perfect Date Night Dish! Quick and easy to prepare yet insanely delicious!
Chilli Prawn Linguine
This linguine with king prawn, chilli and tomato is not only quick and easy to make, but also makes a super stylish meal for Date Night or entertaining. It looks fancy, but is really simple to prepare.
It is super speedy too. The light yet decadent sauce comes together in the time it takes to cook the linguine!
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.
Chilli & Tomato Linguine
To make this simple shrimp linguine, start by cooking off the prawns if you are using raw ones, then set aside. Prawns cook super quickly and can get over done and rubbery easily, so it is best to add them right at the end.
Then sauté some diced shallot (or onion) and chilli in a little butter, before adding sliced cherry tomatoes and garlic. Pour over some white wine, and let it simmer until the pasta is done. Add the prawns back in, along with some parsley, lemon zest and a sprinkle of parmesan, before tossing in the pasta.
Tips and Substitutions
Yes – the wine does add to the overall flavour, but you can easily substitute it for some chicken stock or some of the pasta cooking water if you are avoiding alcohol.
Yes – swap the butter for oil or use a dairy-free/vegan alternative. You can omit the cheese or swap it for a vegan version.
Yes – simply use a gluten free pasta.
No – this dish will work with most long pasta shapes – spaghetti, bucatini or tagliatelle will all work great!
I use a regular supermarket variety chilli when cooking this dish and I do find it to have a subtle kick. If you are sensitive to spice (or are cooking for someone who is) then you can reduce to half a chilli. If you like it spicier feel free to add more chilli, use a more potent variety or garnish with extra chilli flakes!
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! Please leave a comment or tag me on Instagram @carrieskitchen_ if you make it!
Looking for more easy but impressive pasta dishes? You’ll love these:
- Gochujang Vodka Rigatoni
- Creamy Chicken and Broccoli Pasta with Garlic Breadcrumbs
- Vodka Pasta with Sausage
- Creamy Sausage Kale Pasta
- Smoked Salmon & Prawn Linguine
- Creamy Lemon Chicken Pasta
- Broccoli Pasta Bake
Chilli Prawn Linguine
- 200 grams peeled King Prawns or Shrimp you can use raw or cooked
- 180 grams linguine or pasta of your choice
- 1 shallot, diced or half a white onion
- 1 red chilli, deseeded and diced
- 200 grams cherry tomatoes, halved
- 2 cloves garlic, finely sliced
- 120 ml white wine
- 1 tbsp unsalted butter
- zest of 1 lemon
- 1 tbsp fresh chopped parsley
- 20 grams grated parmesan cheese plus extra for serving if desired
- 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.
- Add the shallot and chilli to the pan with the butter and saute. Meanwhile, put the pasta on to cook.
- 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.
- Allow the sauce to simmer for about 5 minutes until the pasta is cooked. It should be slightly al dente (use the lower cooking time recommended on the packet).
- Add the prawns into the pan with the chilli and tomato, give everything a stir and add the pasta. (I prefer to use tongs to transfer the pasta directly into the sauce. This also adds some of the pasta water which will emulsify the sauce and help it stick to the pasta. If you prefer to drain the pasta first in a colander, make sure to keep a tablespoon of the cooking water and add it to the sauce with the pasta.)
- Sprinkle over the parsley, parmesan and lemon zest and toss everything together with tongs before serving.
- Serve with an extra sprinkle of parmesan and a side of salad.
This recipe has been linked to CookBlogShare
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