Prawn Linguine with Lemon and Pepper

    40 minutes

    This is an amazingly easy pasta to throw together and the taste is wonderful. Prawns, lemon and garlic suit pasta perfectly.

    1437 people made this

    Serves: 4 

    • 250g linguine
    • 1 tablespoon olive oil
    • 6 cloves garlic, minced
    • 1/2 cup (125ml) chicken stock
    • 1/4 cup (65ml) white wine
    • 1 lemon, juiced
    • 1/2 teaspoon lemon zest
    • 1 pinch salt to taste
    • 2 teaspoons freshly ground black pepper
    • 500g fresh prawns, peeled and deveined
    • 65g butter
    • 3 tablespoons chopped fresh parsley
    • 1 tablespoon chopped fresh basil

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Bring a large pot of lightly salted water to a boil. Add linguine and cook for 9 to 13 minutes or until al dente; drain.
    2. Heat oil in a large saucepan over medium heat and saute garlic about 1 minute. Mix in chicken stock, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.
    3. Mix prawns, butter, parsley and basil into the saucepan. Cook 2 to 3 minutes, until prawns are opaque. Stir in the cooked linguine and continue cooking 2 minutes, until well coated.

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    Reviews and Ratings
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    Reviews in English (1226)


    This is so good! I tried the recipe as written the first time and agree that a bit more sauce is needed. So the second time I made it I increased the sauce ingredients by 1/2 and it was plenty. I used a prepackaged frozen seafood medley in place of all shrimp and it was wonderful. I also think the pepper amount was fine. It is peppery but after all, the recipe is for "Shrimp Lemon PEPPER Linguini". I can see though how some taste buds might think it is too much pepper. Overall, this recipe is a winner. It is definately restaurant quality and definately good enough to serve to company.  -  08 Jan 2005  (Review from Allrecipes USA and Canada)


    Unfortunately, I did not have any linguini on hand and had to use spaghettini. I strongly do not suggest changing the pasta. This is truly a recipe best reserved for linguini or any other wide pasta and nothing else. I will try and use less lemon zest next time since I prefer a more 'shrimpy' taste than a 'lemony' one. This, of course, is just a personal taste though. This was an especially tasty recipe and one everyone should try!  -  22 Apr 2006  (Review from Allrecipes USA and Canada)


    EEEEE-YUM!! I didn't put in the full amount of pepper and I DID double the sauce. Such a wonderful, yummy recipe! This goes into my "favorites" book! Thanks skini.  -  12 Apr 2006  (Review from Allrecipes USA and Canada)