Prawn and Artichoke Linguine

    30 minutes

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

    44 people made this

    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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    Reviews in English (45)


    Lots of “mmmm-ing” going on at the supper table tonight. This may be simple to prepare, with simple ingredients, but it is a spectacular pasta dish. I followed the recipe for the most part, but adjusted the amounts of a few ingredients, cutting back fairly significantly on the crushed red pepper flakes (to about 1/8 tsp.), the artichoke hearts (about half the amount called for), and the lemon juice (again, about half the directed amount). Delicately flavored with a beautiful and elegant presentation. I served this with grilled chicken, but this could easily stand on its own. (Note: If your pasta is dry it is easily remedied by adding some of the reserved pasta cooking water)  -  25 Sep 2011  (Review from Allrecipes USA and Canada)


    This was very good, the only thing i found was that the final sauce was just a little to thin, so i put everything back in the pot and boiled, stirring constantly to reduce the sauce and make it thicker. My kids loved it so much that i have no left overs, and it makes a lot. thanks for the great recipe  -  12 Jun 2008  (Review from Allrecipes USA and Canada)


    Wow! This was simple to prepare, yet so delicious you would think it took me awhile to make. I made just a few mods - left out the Parmesan and added some lemon pepper seasoning to the final product - oh and I added a bit of butter to my sauteed shrimp for a bit more flavor. I think really small mods - but this dish was a hit and a certain keeper!!! Thanks Rentsch!  -  21 Jul 2010  (Review from Allrecipes USA and Canada)