This linguine with garlic butter prawns recipe can be made with just a handful of ingredients and its two-step method – and it’s been hailed a hit by home cooks
Whipping up a meal during a hectic week can feel like a challenge – but this linguine with garlic butter prawns recipe is the answer to quick and tasty home cooking.
This dish boasts minimal ingredients and a simple two-step process, earning it an “easy” label from BBC Good Food and a prep and cook time of just 10 minutes. Those who have tried out the pasta have given it a smashing five-star average rating, with several happy chefs sharing their tips.
Chloe Bass said: “This is delicious. I’ve also added halved cherry tomatoes to make it a bit healthier and I crushed the garlic which I found better than the finely chopped garlic.” Yevsy chimed in saying: “Super easy and delicious, with a lovely lemony tang! I added leafy greens into the pasta to make it healthier, but otherwise followed the recipe.”
Whitney Jade added: “This is the easiest recipe ever and I love it. Showed it to my sister and she now requests it all the time. I always use quite a bit more garlic than the recipe suggests.”
Whether you stick to linguine or switch it up with spaghetti or tagliatelle, this versatile dish is sure to impress, reports the Express.
Ingredients
- 200g linguine
- Two to three garlic cloves, finely chopped
- 50g butter
- 175g raw shelled king prawns, de-veined and split in half lengthways
- One lemon, finely grated zest, then cut the lemon into wedges
- Small pack parsley, chopped
Method
Start by boiling the pasta in salted water as per the pack instructions. In the meantime, gently sauté the garlic in butter in a medium-sized pan until it softens.
Add the prawns and cook them until they change colour from grey to pink – be careful not to overcook them or they’ll become tough. Once done, take the pan off the heat and stir in the zest and seasoning.
Next, drain the pasta and mix it into the pan with the prawn mixture and parsley until well combined. Serve the dish between two bowls and accompany with lemon wedges.
This lemon garlic pasta is best enjoyed fresh due to the prawns, but any leftovers can be kept in an airtight container in the fridge for a couple of days. For those who prefer a creamier texture, you can add some parmesan when combining the pasta with the prawn mixture.