Linguine Prawn Pasta

Linguine Prawn Pasta


306 people made this

An excellent spicy mix of prawns, tomatoes garlic and pasta. Fresh tomatoes are good in this recipe but tinned tomatoes can also be used.


Serves: 6 

  • 2 tablespoons olive oil
  • 3 cloves garlic, crushed
  • 4 cups diced tomatoes
  • 1 cup (250ml) dry white wine
  • 2 tablespoons butter
  • 1 pinch salt and black pepper, to taste
  • 500g linguine pasta
  • 500g peeled and deveined medium prawns
  • 1 teaspoon Cajun seasoning
  • 2 tablespoons olive oil

Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the garlic; cook 2 minutes. Add the tomatoes and wine. Bring to a simmer and cook 30 minutes; stirring frequently. Once the tomatoes have simmered into a sauce stir in the butter and season with salt and pepper.
  2. Fill a large saucepan with lightly-salted water; bring to a rolling boil; stir in the linguine and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite; about 11 minutes. Drain well.
  3. Season the prawns with the Cajun seasoning, salt and pepper. Heat the remaining 2 tablespoons of olive oil in a large frypan over medium-high heat. Stir in the prawns and cook until pink on the outside and no longer translucent in the centre; about 5 minutes. Stir the prawns into the pasta sauce then stir the sauce into the linguine to serve.

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- 09 Nov 2011

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