Why You’ll Love This Recipe
If you love seafood, especially prawns, this recipe is a must-try! The prawns are perfectly cooked in a garlic butter sauce that’s rich, savory, and a little tangy thanks to the lemon and white wine. Paired with al dente linguine, this dish is a true celebration of flavors and textures. It’s quick, easy, and comes together in just under 30 minutes, making it a fantastic option for a weeknight dinner or a fancy meal without the fuss.
Ingredients
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8 oz linguine (or your preferred pasta)
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1 lb prawns, peeled and deveined
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2 tablespoons olive oil
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4 cloves garlic, minced
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1/2 cup dry white wine
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1 tablespoon lemon juice
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Zest of 1 lemon
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2 tablespoons unsalted butter
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1/4 cup freshly chopped parsley
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Salt and pepper to taste
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Red pepper flakes (optional, for a little heat)
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Freshly grated Parmesan cheese (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Cook the linguine according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of pasta water, and set aside.
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While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the prawns and season with salt and pepper. Cook for 2-3 minutes per side, or until they turn pink and are cooked through. Remove the prawns from the skillet and set aside.
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In the same skillet, add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
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Pour in the white wine, scraping up any bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes to reduce slightly.
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Add the butter to the skillet and stir until melted and the sauce becomes silky smooth.
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Stir in the lemon juice and lemon zest, then return the prawns to the skillet. Toss to coat the prawns in the sauce.
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Add the cooked linguine to the skillet, tossing it in the garlic butter sauce. If the sauce is too thick, add a little reserved pasta water to loosen it up.
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Sprinkle freshly chopped parsley over the pasta and toss again. If desired, sprinkle with red pepper flakes for some heat and top with freshly grated Parmesan cheese.
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Serve immediately, garnished with more parsley and a wedge of lemon on the side.
Servings and Timing
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Servings: 4
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Prep time: 10 minutes
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Cook time: 15-20 minutes
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Total time: 25-30 minutes
Variations
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Spicy version: Add red pepper flakes or a dash of chili powder to the sauce for a spicy kick.
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Creamy version: Stir in a little heavy cream or mascarpone cheese towards the end of cooking for a creamy garlic prawn linguine.
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Herb variations: You can swap parsley for fresh basil, thyme, or oregano for a different flavor profile.
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Add vegetables: For more texture and color, add sautéed spinach, cherry tomatoes, or roasted bell peppers to the pasta.
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Lighter option: Use whole wheat or gluten-free pasta for a healthier or dietary-friendly alternative.
Storage/Reheating
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Storage: Leftover garlic prawn linguine can be stored in an airtight container in the refrigerator for up to 2 days.
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Reheating: Reheat in a skillet over low heat, adding a splash of water or broth to loosen the sauce. You can also microwave the leftovers, stirring every 30 seconds to ensure even heating.
FAQs
1. Can I use frozen prawns for this recipe?
Yes, you can use frozen prawns. Be sure to thaw them thoroughly and pat them dry before cooking to avoid excess moisture in the dish.
2. Can I substitute the prawns with another type of seafood?
Absolutely! You can use shrimp, scallops, or even lobster in place of prawns for a slightly different twist on the dish.
3. Can I make this dish without white wine?
Yes, you can skip the white wine and use chicken or vegetable broth as a substitute. The flavor will be slightly different, but still delicious.
4. Can I make the garlic butter sauce ahead of time?
You can prepare the garlic butter sauce ahead of time and store it in the fridge for up to 2 days. When ready to serve, simply reheat the sauce and add the prawns and pasta.
5. How do I prevent the prawns from overcooking?
Prawns cook very quickly, so be sure to remove them from the skillet as soon as they turn pink and opaque. Overcooking them will result in a rubbery texture.
6. Can I use another type of pasta instead of linguine?
Yes, you can use any pasta you like, such as spaghetti, fettuccine, or penne. Just make sure to adjust the cooking time depending on the type of pasta you choose.
7. How can I make this dish spicier?
Add more red pepper flakes or a dash of hot sauce while cooking. You can also sprinkle some chili powder for an extra layer of heat.
8. Can I make this recipe dairy-free?
Yes, you can make it dairy-free by substituting the butter with olive oil or a plant-based butter, and omitting the Parmesan cheese or using a dairy-free alternative.
9. How do I know when the prawns are cooked?
Prawns are cooked when they turn pink and opaque. They should also curl into a C shape, indicating they are fully cooked. If they’re overcooked, they will become tough.
10. Can I prepare the prawns ahead of time?
You can prep the prawns by peeling and deveining them ahead of time. Store them in the fridge until you’re ready to cook them.
Conclusion
Succulent Garlic Prawn Linguine is a simple yet flavorful dish that combines juicy prawns with a rich garlic butter sauce. The addition of lemon and white wine elevates the flavor, making each bite a perfect balance of savory and zesty. Whether you’re cooking for yourself or serving guests, this pasta is sure to impress with its bold flavors and elegant presentation. Perfect for any occasion, it’s a dish that’s both satisfying and easy to make!
Succulent Garlic Prawn Linguine
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
Succulent Garlic Prawn Linguine is a mouthwatering pasta dish featuring tender prawns in a rich garlic butter sauce with a hint of lemon and white wine. Simple yet elegant, this dish offers a perfect balance of savory and tangy flavors, making it ideal for any occasion, from casual dinners to special celebrations.
Ingredients
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8 oz linguine (or your preferred pasta)
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1 lb prawns, peeled and deveined
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2 tablespoons olive oil
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4 cloves garlic, minced
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1/2 cup dry white wine
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1 tablespoon lemon juice
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Zest of 1 lemon
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2 tablespoons unsalted butter
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1/4 cup freshly chopped parsley
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Salt and pepper to taste
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Red pepper flakes (optional, for a little heat)
- Freshly grated Parmesan cheese (optional, for garnish)
Instructions
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Cook the linguine: Cook the pasta according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of pasta water, and set aside.
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Cook the prawns: In a large skillet, heat the olive oil over medium-high heat. Add the prawns, seasoning with salt and pepper. Cook for 2-3 minutes per side, or until they turn pink and are cooked through. Remove the prawns from the skillet and set aside.
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Make the sauce: In the same skillet, add the minced garlic and sauté for 1 minute, or until fragrant. Pour in the white wine, scraping up any browned bits from the skillet. Let the wine simmer for 2-3 minutes to reduce slightly.
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Finish the sauce: Add the butter to the skillet, stirring until melted and the sauce becomes silky smooth. Stir in the lemon juice and lemon zest.
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Combine prawns and pasta: Return the prawns to the skillet, tossing them gently to coat in the sauce. Add the cooked linguine, tossing everything together. If the sauce is too thick, add a bit of reserved pasta water to reach your desired consistency.
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Serve: Sprinkle the pasta with freshly chopped parsley and, if desired, red pepper flakes for heat. Top with freshly grated Parmesan cheese and serve immediately.
Notes
Spicy Version: Add red pepper flakes or a dash of chili powder for some extra heat.Creamy Version: Stir in a little heavy cream or mascarpone cheese for a rich, creamy sauce.Herb Variations: Replace parsley with fresh basil, thyme, or oregano for a different flavor profile.Vegetable Additions: Add sautéed spinach, cherry tomatoes, or roasted bell peppers for more texture and color.Lighter Option: Use whole wheat or gluten-free pasta for a healthier alternative.
