Prawn Linguine with Artichoke Hearts

    Prawn Linguine with Artichoke Hearts

    6saves
    40min


    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.

    Ingredients
    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

    Directions
    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.

    Recently Viewed

    Reviews (5)

    by
    0

    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

    by
    0

    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

    by
    0

    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

    Write a review

    Click on stars to rate