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Garlic Prawn Linguine

Feel like pasta for dinner? Look no further than this insanely tasty linguine! - by Amy Sinclair
  • 24 Oct 2018
Garlic Prawn Linguine
Prep: 10 Minutes - Cook: 20 Minutes - Easy - Serves 4
Proudly supported by

You're going to love this speedy pasta - full of flavour that really packs a punch!

Ingredients

375g linguine

1 tablespoon olive oil

1kg large raw King prawns, peeled, deveined

50g butter, chopped

1 leek (380g), trimmed, thinly sliced

3 cloves garlic, crushed

¾ cup dry white wine

¼ cup chopped fresh parsley

¼ cup lemon juice

Finely grated romano and lemon halves, to serve

Method

  1. Cook pasta in a stockpot of boiling, salted water until tender. Drain, reserving ¾ cup of the cooking liquid. Return pasta to pot. Cover to keep warm. 

  2. Heat oil in a large, deep, non-stick frying pan over a medium to high heat. Add prawns. Cook, stirring for about 5 minutes, or until just cooked. Remove from pan. 

  3. Melt butter in same pan over a medium heat. Add leek and garlic. Cook, stirring occasionally, until soft. Add wine. Bring to boil. Simmer for 2 minutes. 

  4. Add pasta and reserved cooking liquid to pan. Stir for 2 minutes. Add prawns, parsley and juice. Season with salt and pepper. Stir until hot. Transfer to a serving bowl. 

  5. Serve with grated romano and lemon halves. 

     

    TIP! Try adding 1 finely chopped red chilli with garlic for a spicy kick. Linguine can be replaced with spaghetti or fettucine. Replace prawns with chicken stir-fry strips for a change. 

  • Dinner Tonight
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Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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