Chilli Prawn Linguine Recipe: 20-Minute Weeknight Wonder
Chilli Prawn Linguine Recipe – I have a confession to make: I keep a bag of frozen prawns in my freezer at all times. It’s my culinary security blanket.
Chilli Prawn Linguine
Ingredients
- 280g Linguine Pasta
- 200g Sugar Snap Peas
- 2 tablespoons Olive Oil
- 2 cloves chopped Garlic
- 1 large Red Chilli
- 24 Skinned King Prawns
- 12 Cherry Tomatoes
- Handful of Basil Leaves
- Lettuce Leaves
- Crusty Bread to serve
- 2 tablespoons Fromage Frais
- Grated Zest of 2 Limes
- 2 teaspoons Caster Sugar
Instructions
- Mix the dressing ingredients in a small bowl and season with salt and pepper. Set aside.
- Cook the pasta according to the packet instructions. Add the sugar snap peas for the last minute or so of cooking time.
- Meanwhile, heat the oil in a wok or large frying pan, toss in the garlic and chilli and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown.
- Tip in the prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.
- Add the tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften.
- Drain the pasta and sugar snaps well, then toss into the prawn mixture. Tear in the basil leaves, stir, and season with salt and pepper.
- Serve with salad leaves drizzled with the lime dressing, and warm crusty bread.
Nutrition
Because on those evenings when dinner plans have evaporated like water on a hot skillet and I’m standing in front of my open refrigerator wondering how we’re going to avoid eating cereal for dinner (again), those prawns are my salvation.
Last Wednesday was one such evening. The day had gotten away from me in that particularly Wednesday fashion – not quite beginning-of-week productivity, not yet end-of-week relief – and suddenly it was 6 PM and I had nothing planned.
But I did have those prawns, a handful of cherry tomatoes that were threatening to wrinkle if they didn’t get used immediately, and a forgotten box of sugar snap peas. Dinner crisis averted.
The Humble-Yet-Impressive Pasta Solution
There’s something magical about seafood pasta – it manages to feel both casual and special simultaneously.
This chilli prawn linguine is my go-to when I want something that feels like a treat but doesn’t require me to spend two hours in the kitchen. It’s Italian-inspired comfort with just enough kick to wake up your taste buds midweek.
The beauty of this dish is the contrast – tender pasta, sweet juicy prawns, the freshness of the tomatoes and sugar snaps, all brought together with the gentle heat of chilli and fragrant garlic.
Also read:
- Classic British Bakewell Tart Recipe
- Garides Saganaki Recipe
- Chicken Enchilada Casserole Recipe
- Beef and Mustard Pie Recipe
- Breakfast Potato Recipe
- Mbuzi Choma Recipe
- Kapsalon Recipe
- Bean & Sausage Hotpot Recipe
It’s the kind of meal that makes you feel like you’ve got your life together, even if you were contemplating cereal for dinner just 30 minutes earlier.
A Note About the Chilli Prawn Linguine Recipe Ingredients
Before we dive in, let’s talk prawns. I use king prawns here because they stand up nicely against the pasta, but regular-sized prawns work perfectly too – you might just want to add a few more.
If you’re using frozen ones like I often do, make sure they’re fully defrosted and patted dry before they hit the pan. Wet prawns won’t sear; they’ll steam, and you’ll miss out on that lovely caramelization.
For the pasta, linguine is my preference – it has just the right heft to match the prawns without overwhelming them. But honestly? Use whatever long pasta you have on hand. This isn’t the kind of recipe that will punish you for substitutions.
The Chilli Prawn Linguine Recipe
Now here comes the exciting part. Here’s the Chilli Prawn Linguine recipe and how to cook it yourself at home:
Ingredients
For the pasta:
- 280g linguine pasta
- 200g sugar snap peas
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 1 large red chilli, deseeded and finely sliced (adjust to your heat preference)
- 24 king prawns, peeled and deveined
- 12 cherry tomatoes, halved
- Handful of basil leaves
- Salt and pepper to taste
For the lime dressing:
- 2 tablespoons fromage frais (or Greek yogurt in a pinch)
- Grated zest of 2 limes
- 2 teaspoons caster sugar
- Salt and pepper to taste
To serve:
- Fresh salad leaves
- Warm crusty bread
Method
- First, get your dressing sorted. Mix the fromage frais, lime zest, and caster sugar in a small bowl. Season with salt and pepper, then set aside. This gives the flavors time to get friendly while you prepare everything else.
- Bring a large pot of generously salted water to a boil (it should taste like the sea – this is your one chance to season the pasta from within). Add the linguine and cook according to package instructions, usually around a 9-11 minute affair. Here’s my little trick: add the sugar snap peas during the final minute of cooking. They’ll turn bright green and retain just the right amount of crunch, and you’ve saved yourself washing another pot. You’re welcome.
- While the pasta does its thing, heat the olive oil in a large frying pan or wok over medium heat. Add the garlic and chilli, cooking gently for about 30 seconds. This is a moment that requires attention – there’s a fine line between fragrant garlic and bitter, burnt garlic. Stay vigilant.
- Once your kitchen smells like heaven, increase the heat to high and add the prawns. They’ll need about 3 minutes, stirring frequently, until they turn a lovely coral pink. If they release a lot of liquid, don’t fret – just let it evaporate. We’re looking for sear, not soup.
- Toss in the cherry tomatoes and cook for another 3 minutes, until they just begin to soften and release their juices. They should collapse slightly but not completely disintegrate into sauce territory.
- By now, your pasta and sugar snaps should be ready. Drain them well – really well, because excess water will dilute all those flavors we’ve been building. Add the pasta and sugar snaps to the prawn mixture, tearing in the basil leaves as you go. Toss everything together, season with salt and freshly ground black pepper, and take a moment to admire what you’ve created.
- To serve, divide between warmed plates, alongside some salad leaves drizzled with your lime dressing. Add warm crusty bread for mopping up any sauce (a criminal waste otherwise).
When Things Go Wrong (Because Sometimes They Do)
If your prawns are still a bit watery after cooking, don’t panic. Increase the heat and let the excess liquid evaporate before adding the tomatoes.
Alternatively, you can remove the prawns temporarily with a slotted spoon, reduce the liquid, then add them back in.
Sometimes the pasta sticks together in one unwieldy clump. The fix? Make sure your water is at a rolling boil before adding the pasta, and give it a good stir in the first minute or two of cooking. If disaster has already struck, a splash of olive oil and gentle separation with tongs works wonders.
Variations For When You Want To Mix Things Up
The recipe as written is my midweek standby, but it’s incredibly adaptable:
- Vegetable swaps: No sugar snaps? Try asparagus tips, frozen peas, or even small florets of broccoli.
- Seafood options: This works beautifully with squid or small scallops in place of prawns. Or use half prawns, half scallops if you’re feeling fancy.
- Heat level: The recipe calls for one large red chilli, but adjust according to your tolerance. Want more fire? Keep the seeds in or add a pinch of dried chilli flakes.
- Dairy-free dressing: Replace the fromage frais with a simple mixture of extra virgin olive oil, lime juice, and a touch of honey.
The Moment Of Truth
What I love most about this dish is how it manages to feel both special and unfussy. The prawns bring a touch of luxury, while the one-pan approach keeps it firmly in weeknight territory.
It’s the kind of meal that has people thinking you’ve gone to far more effort than you actually have – and isn’t that the sweet spot we’re all aiming for?
As you twirl your first forkful, you’ll get the comforting chew of the linguine, the sweetness of the prawns, the gentle heat from the chilli, the burst of the cherry tomatoes, and the fresh crunch of the sugar snaps.
It’s a perfect balance of flavors and textures that somehow manages to be both light and satisfying.
So the next time you find yourself staring blankly into your refrigerator at 6 PM, remember this dish. It might just save dinner – and make everyone think you had it planned all along.
