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Garlic Butter Prawn Linguini

Garlic Butter Prawn (Shrimp) Linguine

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5 from 4 reviews

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.

  • Total Time: 20 mins
  • Yield: 4 1x

Ingredients

Scale

PASTA

  • 400 g (14 oz) linguine (or any pasta of choice)

PRAWNS (SHRIMP)

  • 500 g (1 lb 2 oz) raw prawns (shrimp), peeled and deveined (frozen or fresh, see note 1)
  • ½ tsp sweet paprika
  • ½ tsp sea salt flakes
  • ¼ tsp cracked black pepper
  • 1 tbsp extra-virgin olive oil

SAUCE

  • 2 tbsp olive oil
  • 1 tbsp freshly chopped garlic
  • ¼ cup (60 ml) dry white wine (can be substituted with chicken stock)
  • 100 g (31/2 oz) unsalted butter
  • Juice of 1 lemon
  • 1 tbsp freshly chopped flat-leaf parsley, plus extra for garnish
  • Salt and pepper, to taste
  • ⅓ cup (35 g) freshly grated parmesan, to serve
  • Lemon wedges, to serve

Instructions

Pasta

  1. Cook the pasta according to the packet instructions, less 1 minute. Drain and set aside, reserving ½ cup (125 ml) of the pasta water.

Prawns (shrimp) and sauce

  1. 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.
  2. 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.
  3. To the same pan, add the olive oil and the garlic and cook, stirring, for 30 seconds.
  4. Add the white wine and cook, stirring, for 1–2 minutes until the wine has mostly evaporated.
  5. 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.
  6. Stir the parsley through and season with salt and pepper to taste.
  7. Divide the pasta across four bowls, sprinkle with parmesan, extra parsley and serve with lemon wedges.

Equipment

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.

  • Author: Nicole
  • Prep Time: 8 mins
  • Cook Time: 12 mins
  • Category: mains, pasta, seafood
  • Method: pan
  • Cuisine: Italian

Find it online: https://simplehomeedit.com/recipe/garlic-butter-prawn-shrimp-linguine/