Prawn Linguine Aglio e Olio

25 min · Easy · Serves 2

725 kcal per serving · 38g protein

Classic Italian garlic and oil pasta with juicy king prawns, chilli, and fresh parsley.

Ingredients

• 240 g King prawns (peeled)
• Lemon (for juice) × 1
• 200 g Linguine
• 10 g Fresh parsley
• 1 tsp Dried chilli flakes
• 4 cloves Garlic
• 4 tbsp Extra virgin olive oil
• 4 g Salt

Method

1. Thinly slice the garlic

   

   Thinly slice the garlic.

2. Cook the linguine

   

   Cook the linguine in a large pot of heavily salted boiling water for 1 minute less than the packet says — usually 8 minutes — so it stays firm; it finishes cooking in the sauce.

3. Heat the olive oil

   

   While the pasta cooks, heat the olive oil in a wide pan over medium-high heat.

4. Cook the prawns

   

   Pat the prawns dry, season them with a pinch of salt and lay them in the pan in one layer. Cook 2 minutes per side until pink and curled, then lift them onto a plate.

5. Soften the garlic

   

   Turn the heat down to low, add the sliced garlic and chilli flakes to the same oil and cook 2-3 minutes, stirring, until the garlic is just pale golden — not brown.

6. Reserve 250ml pasta water

   

   Just before the pasta is done, scoop out and reserve 250ml of the pasta water.

7. Bring it together

   

   Drain the linguine and tip it straight into the pan, return the prawns and add about 100ml of the pasta water. Toss vigorously over medium heat for 1 minute until the starch turns the oil into a silky sauce — add more pasta water if it looks dry.

8. Serve

   

   Squeeze over lemon juice, scatter with chopped parsley. Serve immediately with extra olive oil drizzled on top.

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