This is one of those blink and it's done recipes I picked up while living in the US—and yes, I still call it Shrimp Linguine, even though we’re talking about prawns here in the UK. Old habits and all that!
It’s the perfect fresh, lemony dish for warmer days (or when you're dreaming of them), and the best part? It’s ready in the time it takes to boil your pasta. No faff, just flavour.
What You’ll Need:
Raw prawns (fresh or frozen)
Linguine
1 fresh lemon
Garlic - fresh or ready made
A handful of fresh parsley
Olive oil
Salt and black pepper
How to Make It:
- Pop a large pan of salted water on the hob.
- While that’s heating up, shell your prawns (if they aren’t already), finely chop your parsley, and squeeze the juice from your lemon.
- Once the water’s boiling, add the pasta and cook for the time on the packet.
- When there are about 4 minutes left on the pasta, heat a good glug of olive oil in a large frying pan. Add your chopped garlic and gently sizzle—don’t let it burn!
- Toss in the prawns with a pinch of black pepper. Cook for just 2–3 minutes—seriously, don’t overdo them or they’ll get rubbery!
- Pour in your lemon juice and give everything a stir to warm through.
- Drain the pasta and add it straight into the pan. Toss it all together so the pasta is beautifully coated.
- Plate up in two bowls and finish with a generous sprinkle of chopped parsley.
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