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Garlic prawns with linguine recipe

Garlic prawns with linguine recipe

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  • Recipes
  • Ingredients
  • Pasta
  • Seafood pasta
  • Prawn pasta

A very easy yet elegant dish that is nice enough for guests but fast enough for midweek. Use Italian seasoned breadcrumbs for a little more flavour!

201 people made this

IngredientsServes: 4

  • 450g linguine pasta
  • 50g butter
  • 5 cloves garlic, minced
  • 450g medium prawns - peeled and deveined
  • 120g dried breadcrumbs
  • 120ml white wine
  • 1 lemon, juiced
  • 4 tablespoons olive oil

MethodPrep:5min ›Cook:25min ›Ready in:30min

  1. Preheat oven to 180 C / Gas 4.
  2. Bring a large pan of salted water to the boil, add pasta, and cook until al dente. Drain pasta, and set aside.
  3. In a large frying pan, melt butter over medium heat. Add most of the garlic, keeping some for later. Coat the garlic completely with butter. Do not let the garlic brown. Add prawns, and toss to coat. Immediately remove pan from heat; prawns will not be cooked yet.
  4. Sprinkle the prawns with breadcrumbs (enough to coat the prawns), and transfer the entire mixture to a medium casserole dish. Pour wine and the lemon juice over the prawns. Cover, and bake at 180 C / Gas 4 for 10 minutes.
  5. Remove cover, and bake an additional 5 minutes.
  6. In a small saucepan heat olive oil with remaining garlic. Toss the pasta with the olive oil and garlic mixture. Serve the prawns over the pasta with additional lemon slices on the side.

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Reviews & ratingsAverage global rating:(191)

Reviews in English (142)


I agree with most of the other reviews, and suggest the following alterations: reduce garlic cloves to 3 for a good garlic flavor w/out it being too overpowering, use 1/2 lb pasta so your shrimp does not get lost, use 1/4 cup of breadcrumbs so you taste the shrimp and not the crumbs, and use the juice of 1/2 lemon so the lemon does not overpower the shrimp. Top with parsley after everything is mixed for a nice presentation.-20 Oct 2002


This was awesome! I doubled the shrimp since my husband loves it, added a little bit more butter, but kept the crumbs the same. I substituted 1/2c chicken broth for the wine. I had about 20 cloves of garlic since my husband love that too. This turned out phenomenal!-26 Oct 2005


Very good! I used frozen med. shrimp already cooked; Italian breadcrumbs and light marg. Cut back a little on the lemon juice. Very tasty and will make again! Even my seafood-hating hubby liked it.-30 Jul 2001

Garlic prawns with linguine recipe - Recipes

Garlic and Chili Shrimp Linguine

Simple recipe ready in 20 minutes

Garlic chili shrimps (Prawns) ready in 20 minutes, why would you order food when it’s quicker to make at home! Make this dish and you will feel like an Italian restaurant has come to you. Plus it’s so quick and easy to make.

Simple fresh ingredients are the secret to this dish, let each ingredient be the hero, so buy the freshest and best quality you can find. You can use dry or fresh linguine pasta. If you can’t find fresh shrimp, good quality frozen is fine too. Try and buy it from you fish monger to be sure.

So get that pasta water on, chop your ingredients and enjoy your Garlic and Chili Shrimp Linguine today.


    7oz - 200g Dry Linguine pasta 3 tbsp olive oil 1-2 mild Chilies (Depending on your heat preference) 2 garlic cloves 8-10 Shrimps (Prawns) ¾ cup dry white wine 1 whole lemon zest 2 cups baby spinach leaves 1 handful parsley leaves


Fill a large pot of water and bring to the boil. Add salt once boiling. Place your linguine pasta into the water. Loosen properly and cook as per directions on pack less one minute as it will finish in the pan.

Wash, remove stalks and chop the parsley finely, keep aside. Slice the chili thinly keeping the seeds if you prefer spicy hot. Slice the garlic into razor thin slices.

Ensure your prawns (shrimps) are gutted and cleaned. Slice in half lengthwise.

Place a large pan on high heat, add olive oil, thinly sliced chili and garlic. Lightly sweat for 30 seconds, add the shrimps and sear each side.
Add grated zest of one whole lemon
Deglaze with white wine. Season with salt and pepper.

Add the spinach leaves. Turn heat to extremely low.

Add the chopped parsley, mix or toss until evenly distributed and serve immediately on warm plates. Arrange some of the shrimp on top of the pasta.

Notes about this recipe

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Recipe Summary

  • 1 pound uncooked linguine
  • 1 tablespoon butter
  • 3 tablespoons white wine
  • 2 teaspoons grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 teaspoon chopped fresh parsley
  • 1 pinch salt and pepper to taste
  • 1 pound medium shrimp, peeled and deveined

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain.

In a medium saucepan, melt butter over medium low heat add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.

Increase heat to medium high and add shrimp to saucepan cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook.

Divide pasta into portions and spoon sauce on top garnish with Parmesan cheese and fresh parsley, if desired.

Editor's Note: If you saw this recipe in the "Vegetable Insurgency" article in the Jun/Jul/Aug 2015 issue of Allrecipes, we added 5 ounces of baby spinach to it. If you want to add more greens to this dish, add the spinach after you start cooking the shrimp. Then remove the pan from the heat so the spinach wilts and the shrimp don't overcook.

Recipe Summary

  • 3 tablespoons olive oil, divided
  • 1 (16 ounce) package fresh linguine pasta
  • 1 pound large shrimp, peeled and deveined
  • 3 tablespoons chopped fresh basil
  • 2 teaspoons minced garlic
  • 3 tablespoons butter, cut up
  • ¼ cup grated Asiago cheese, or to taste

Bring a large pot of lightly salted water and 1 tablespoon oil to a boil. Cook linguine in the boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 8 minutes. Drain and set aside.

Heat remaining olive oil in a large skillet over medium-high heat. Add shrimp and saute until shrimp turns pink, 3 to 4 minutes. Add basil and garlic cook for 2 to 3 minutes more.

Add butter and cooked linguine. Toss until butter melts, making sure to coat the linguine with the sauce. Remove from heat. Serve immediately.


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Add pasta and cook per packet instructions (for fresh linguine it took roughly 5 minutes) 100 degrees "Counter-clockwise operation" / "Gentle stir setting" -speed 1, MC removed and TM basket on top.

Once cooked drain using TM basket.


Place garlic and chilli into TM and chop for 5 seconds / Speed 8. Scrape down bowl.

Add oil, salt and sautee for 1-2 minutes 100 degrees / speed 2.

Add prawns and tomatoes and cook 100 degrees "Counter-clockwise operation" / speed 1 for 4-5 minutes or until prawns are opaque.

Add pasta, lemon juice and parsley and stir with spatula until heated through, you can also heat through on 100 degrees "Counter-clockwise operation" "Gentle stir setting" for 30 seconds to heat through further, be careful not to over cook the prawns.

Ingredients needed for creamy prawn linguine

  • Linguine — I like to make these creamy garlic prawns with fresh linguine, but you can use the dry variety as well.
  • Butter — you can use either salted or unsalted. Don’t substitute for anything else as you’ll lose all that heavenly creaminess.
  • Prawns — go with a medium to large size because you really want to feel that bite with this recipe.
  • Garlic — any sort will do I chose to use Sauvignon Blanc here.
  • Chilli flakes
  • Double (heavy) cream — you can substitute with single cream (hald and half), but expect to lose some of the creaminess.
  • Creme fraiche — either full-fat or low-fat works fine
  • Grated parmesan
  • Juice of half a lemon
  • Freshly chopped parsley
  • Sea salt and freshly ground black pepper

Garlic prawn pasta

Be generous with the buttery garlic sauce that keeps the prawns juicy and adds a smashing flavour to the pasta.



Skill level


  • 200 g angel hair pasta or spaghetti
  • 45 g butter
  • 1 tbsp olive oil
  • 4 cloves garlic, sliced
  • 1 tsp dried chilli flakes
  • 1 tbsp shredded lemon zest
  • 12 green (raw) prawns (shrimp), peeled, cleaned and halved lengthways
  • 1 tbsp lemon juice
  • ¼ cup flat-leaf parsley leaves, roughly torn
  • sea salt and cracked black pepper

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Cook the pasta in a large saucepan of boiling salted water for 8–10 minutes or until al dente. Drain and keep warm.

2. While the pasta is cooking, heat a frying pan over medium-high heat. Add the butter and oil and cook until the butter has melted. Add the garlic, chilli and zest and cook for 2 minutes. Add the prawns and cook, stirring, for 3 minutes or until the prawns are tender.

3. Add the pasta, juice, parsley, salt and pepper to the pan and toss to combine. Serve with a simple green salad.


Place a large pot of water on to boil. Season the water with salt. Follow packet instructions to cook linguini.

In a large deep pan add the oil and butter, garlic and chilli and cook on medium heat. Add the capers, tomatoes and lemon. Stir and cook for 2 minutes. Add the prawn meat and cook for further minute. Drain the pasta and add to the prawns with 1-2 tablespoons of the cooking water. Finally add the rocket, parsley and parmesan.

Toss in the pan and serve immediately with an extra drizzle of good extra virgin olive oil.

To find out more about Gourmet Garden’s Lightly Dried Herbs and how you can make gourmet everyday, click here.

Healthy Garlic & Chilli Prawn Linguine

T his Garlic & Chilli Prawn Linguine is effortlessly simple and is perfect for a midweek meal. Just double or triple the recipe to accommodate your family. The fresh lemon combined with a hint of chilli, garlic and parsley is just heaven.

  • 200g linguine
  • 1 tbsp olive oil + extra to drizzle
  • 2 cloves garlic, finely diced
  • 1 tsp chilli flakes
  • 12 raw peeled prawns
  • ½ lemon, zested and juiced
  • Parsley, to garnish
  1. Boil slightly salted water in large saucepan, add linguine and cook according to packet instructions until al dente.
  2. While pasta is cooking, heat olive oil in large frying pan over medium heat and cook garlic and chilli flakes for 1–2 mins until fragrant.
  3. Add prawns and cook until pink and cooked through.
  4. Divide pasta into bowls and toss with lemon juice, zest and extra olive oil if desired.
  5. Season with pepper and top with extra parsley and chilli flakes.

Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.

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