Prawn and Artichoke Linguine

    Prawn and Artichoke Linguine

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    An easy pasta dish using linguine with a prawn, artichoke, olive and garlic sauce with a bit of chilli for kick.

    Serves: 4 

    • 250g whole wheat linguine
    • 1/4 cup (60ml) extra-virgin olive oil
    • 500g frozen fully cooked prawns, thawed
    • 6 cloves garlic, crushed
    • 1 teaspoon chilli flakes
    • 1 (400g) tin quartered artichoke hearts, drained
    • 1/2 cup sliced black olives
    • 1/4 cup (60ml) lemon juice
    • 1 pinch salt, to taste
    • 1/2 cup grated Parmesan cheese

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring a large saucepan of lightly salted water to a boil. Add linguine and cook until tender; about 8 minutes. Drain.
    2. Meanwhile, heat the olive oil in a large frypan over medium heat. Add the prawns, garlic and chilli flakes then cook and stir until garlic is lightly browned and prawns are hot; about 5 minutes.
    3. Mix in the artichoke hearts, black olives, lemon juice and salt then cook until heated through.
    4. Toss with pasta in a serving dish and top with Parmesan cheese before serving.

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