Prawn Linguine with Artichoke Hearts

Prawn Linguine with Artichoke Hearts


60 people made this

Cooked linguine is tossed with succulent prawns and artichokes that are simmered in a sauce of white wine, lemon juice, garlic and onion. Garnish with parsley.

Sharon Katz

Serves: 4 

  • 500g linguine
  • 1 onion, diced
  • 1 clove garlic, crushed
  • 2 tablespoons olive oil
  • 500g large prawns, peeled and deveined
  • 400g artichoke hearts, drained
  • 100ml white wine
  • 2 tablespoons lemon juice
  • 2 teaspoons finely grated lemon rind
  • salt and freshly ground black pepper, to taste
  • handful chopped fresh parsley

Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Cook pasta according to packet instructions; drain and set aside.
  2. Saute onion and garlic in oil for about 5 minutes. Add prawns to frypan and cook for about 3 minutes. Stir in artichoke hearts, wine, lemon juice, lemon rind, salt and pepper. Bring to the boil over high heat. Reduce heat to low; simmer covered for 4 to 5 minutes.
  3. Toss with linguine and parsley. Serve immediately.

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Reviews (5)


Altered ingredient amounts. This was a big hit. I did use previous recommendations to double the lemon juice and zest which it definitely needed. I also did not use the onion but doubled the garlic. I will definitely make this again! - 21 Jul 2008


Something else. I liked the concept of this recipe, however, I needed more flavour. I added chopped red pepper for colour to the onions and 4 cloves of garlic. I mixed twice as much lemon zest with twice as much lemon juice and 100ml chicken stock along with a T of dijon mustard. I added the wine and broth to this mixture. I mixed 1 Tablespoon of cornflour in the mixture at the end. I added the pasta after that. It was very good. - 21 Jul 2008


This was very good. I think that next time I cook it I will add some cornflour and make the sauce a bit thicker. Also, I used the amount of linguine suggested, and it was way too much. - 21 Jul 2008

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