Garlic Butter Prawn (Shrimp) Linguine
Servings: 4
Calories: 827kcal
This Garlic Butter Prawn (Shrimp) Linguine recipe is an impressive meal for any night of the week, with perfectly cooked prawns and a garlicky, buttery sauce, all ready in under 20 minutes.
Ingredients
PASTA
- 400 g linguine (or any pasta of choice)
PRAWNS (SHRIMP)
- 500 g raw prawns (shrimp), peeled and deveined (frozen or fresh, see note 1)
- ½ tsp sweet paprika
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- 1 tbsp extra-virgin olive oil
SAUCE
- 2 tbsp olive oil
- 1 tbsp freshly chopped garlic
- 60 ml dry white wine (can be substituted with chicken stock)
- 100 g unsalted butter
- 1 lemon, juiced
- 1 tbsp freshly chopped flat-leaf parsley, plus extra for garnish
- Sea salt flakes, to taste
- Freshly cracked black pepper, to taste
TO SERVE
- 35 g freshly grated parmesan
- Lemon wedges
Instructions
- Cook the linguine – Cook the pasta according to the packet instructions, less 1 minute. Drain and set aside, reserving 125 ml (½ cup) of the pasta water.
- Marinate the prawns – Meanwhile, add the prawns to a medium bowl along with the sweet paprika, salt, pepper and olive oil. Toss to coat. Do not leave the prawns for longer than 20 minutes – only marinate them once you are ready to cook them.
- Cook the prawns – Heat a large, deep pan over medium–high heat. Cook the prawns in batches (don’t overcrowd the pan), cooking for a total of 1 minute per side. Remove the prawns from the pan and set them aside on a plate.
- Make the sauce – To the same pan, add the olive oil and the garlic and cook, stirring, for 30 seconds.
- Add the white wine and cook, stirring, for 1–2 minutes until the wine has mostly evaporated.
- Combine everything – Add the butter and, when it’s just melted, add the lemon juice, cooked prawns, cooked pasta and reserved pasta water. Toss to coat the ingredients in the butter mixture.
- Stir the parsley through and season with salt and pepper to taste.
- Serve – Divide the pasta among four bowls, sprinkle with parmesan, extra parsley and serve with lemon wedges.
Notes
Note 1 – If using frozen prawns (shrimp), which are readily available from the supermarket, ensure they are completely thawed and patted dry with a paper towel prior to cooking. Ensure the head and tail are removed and your prawns are deveined if using fresh prawns.
MAKE AHEAD
Prawns (shrimp) – If using frozen prawns (shrimp), thaw them in the fridge overnight, pat them dry with a paper towel and store them in the fridge for up to 24 hours, covered, until you’re ready to cook with them.LEFTOVERS
Garlic Butter Prawn (Shrimp) Linguine is best made and served immediately, but leftovers can be refrigerated for up to 2 days. Reheat in the microwave until just heated through. Not suitable for freezing.Nutrition Facts
Garlic Butter Prawn (Shrimp) Linguine
Amount per Serving
Calories
827
% Daily Value*
Fat
40
g
62
%
Saturated Fat
17
g
106
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
16
g
Cholesterol
219
mg
73
%
Sodium
1177
mg
51
%
Potassium
461
mg
13
%
Carbohydrates
81
g
27
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
33
g
66
%
Vitamin A
1171
IU
23
%
Vitamin C
17
mg
21
%
Calcium
189
mg
19
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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